FLOWER POT KITCHEN: NEW YEARS EVE BEEF WELLINGTON

27 Dec 2018

NEW YEARS EVE BEEF WELLINGTON

Guaranteed Perfection Everytime

This is a guaranteed fool proof perfect cook every time!

As I always say the proof of a brilliant recipe is in the method and enhanced with the animal welfare of the ingredients along with the experience of the cook, well yes the more you know the better you can navigate those Ops! what do I do now or should I have done this moments, but information like that comes from experience and while your still learning that Ops is still a variable that can cause you a wobble! So this cooking method is for those of us who do not cook these meals very often and need a fool proof cooking method that will deliver perfection without fail for the most glorious results for that special family or friends dinner!

The Secret is in all the 2's, 220C for 20 minutes, 200C for 20 minutes, rest for 20 minuets

DO NOT DEVIATE FROM THIS COOKING SCHEDULE

Prep time 30 minutes / Cooking time 40 minutes / Resting time 20 minutes

Ingredients

(serves 6-8)

The Rough Puff Pastry

330g self raising flour

130g suet

150g water

1 pinch Himalayan sea salt

200g butter

The Wellington

1kg centre cut fillet steak

1 tbsp butter

1 tbsp olive oil

200g chestnut mushrooms finely chopped

1 small onion finely chopped

1 clove garlic finely chopped

1 pinch Himalayan sea salt

1 pinch black pepper

6 slices Parma ham optional

1 beaten egg for wash

First make the rough puff pastry, place all the ingredients except the butter in a bowl and bring together to a rough ball, roll out to a 1/2 " thick rectangle, slice the butter into 12 slices, place 3 butter slices on the top first half of the rolled out pastry and fold up the bottom half covering the butter, turn the folded pastry 90 degrees and roll out to rectangle again, repeat 3 more times, wrap in parchment paper or cloth and rest in the fridge for 30 minutes while you make the mushroom pate.

This is roughly how your rough puff pastry will look inside, all the layers of butter are what will melt and make your rough puff, puff up and become light, melt in the mouth pastry.

The Mushroom Pate

Heat a skillet medium hot, add the butter and olive oil, add the onions and garlic and soften for five minutes, add the mushrooms and cook for a further five minutes, remove from the pan and leave to one side to cool.

Searing The Beef

Using the same pan heat hot and sear the fillet steak until browned all over, remove from the heat and leave to cool.

The Wellington

Pre heat your oven 220 C degrees

Roll out your pastry to a large thin rectangle, that will cover the beef fillet when wrapped up, you do not want any excessive overlapping, maybe a centimetre or so as to much overlapping will cook soggy, trim off as much excess as you dare. If using the Parma ham lay a blanket over the pastry then spread the mushroom pate on the pastry up to a inch or so away from the edges of the pastry, place the fillet of seared beef in the centre of the pastry and bring the left and right side up and over the fillet to cover, now hug the ends of the pastry parcel around the end of the beef fillet, trim off as much excess pastry as you dare, turn the parcel over so that the Wellington is now sitting seam side down and using your hands hug/tuck the minimal excess pastry back under the Wellington parcel.

The Key To Success is all in The 2's ...

220 C 20 minutes, 200 C 20 minutes, 20 minutes resting ...

Place your beef Wellington parcel on a baking sheet, egg wash generously all over and place in your pre heated hot oven, once in do not touch or open that door! After a further 20 minutes turn the temperature down to 200 degrees C and quickly turn the Wellington 180 degrees in the oven, next as soon as your 20 minute timer alerts you take your Beef Wellington out of the oven and leave to rest on the side for 20 minutes, this gives you time to fuss with any side dishes you want to serve with this dish. Resting is as important as cooking.

That's it, your Beef Wellington is now ready to carve and serve perfectly rare-medium and juicy to your family or guests. It really is a beautifully simple dish when you have the perfect cooking method.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.