|Courtesy Of Wikipedia|
|Courtesy Of Wikipedia|
Had the clever idea of making a Beef Wellington for Epiphany which did not turn out the way I expected it because basically it was the first time I made it. All I knew about it was that you take a piece of beef and wrap it in puff pastry, seal it and stick it in the oven till the the pastry turns out a dark golden color.
As I was looking through recipes in the Internet, I came across Mr. Gordon Ramsey's version of it which looked very good and Christmasy. Mr. Ramsay had the whole recipe on You tube. I followed step by step but unfortunately it did not come out as I expected. Everybody else confirmed that it is excellent.
I had two things going against me: One was that I had to have other things in the oven with it, and second and most important was that I had to make two pieces. One piece for guests who like their meat well done, and others who like their meat rare like I do.
- 2 rectangular pieces of puff pastry.
- 1.2 kg of beef taken from the shoulder going up to the neck. Filet is too expensive for this present crisis.
- 300 gr. of ready to use chestnuts.
- 700 gr. of mushrooms.
- 24 slices of Parma Ham.
- Salt and pepper to taste.
- 1 egg to brush pastry before roasting.
- Some Olive oil in a roasting pan to sear the meat.
- A nice large table space to work on.
- Cling film.
Since I did not have the easy and straight forward piece of filet, I had to do some African Engineering in order to the piece the way I wanted it which as narrow and long...just like a filet looks like.
|This Is The Whole Piece Weighing About 4.5Kg|
Note: This piece of meat is called "Χτένι Σπάλας" in Greek. It is part of the shoulder going to the neck of the beef. Greeks have a much different way of butchering in general. All I know is that it is a very tender piece of meat when roasted whole in the oven or grilled over charcoal or stove top.
- Cut the above piece in two where the thinner part will be for well done.
- Blitz the mushrooms and the chestnuts together.
- Heat some olive oil in a skillet and sear the two pieces of meat from all sides till they take a brownish color. Do not cook, just sear. Set aside.
- Heat some olive oil in the same skillet and cook the mushroom/chestnut mixture until most of the water in the mushrooms is evaporated. Let cool.
- On a clean table surface pull out enough cling film to cover the table.
- Place slices of Parma Ham as shown in picture.
|Mushroom And Chestnut Mixture|
- Spread the cooled mushroom mixture as shown in picture below.
- The piece which needed to be well done was put in the oven about 15 minutes before the second. All in all about 50 minutes.