Hardiesmill
Hardiesmill

We are located at:


Hardiesmill Place

Gordon

Scottish Borders

TD3 6LQ

 

Beef Butchery

Open Monday-Fridays 8.30 am until about 4.00 pm.  If you are looking for a special piece of beef, please do give us a ring before coming, and making sure that we have it. 

Tel - 01573 410797

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Beef Wellington

A little history of Beef Wellington

There can be few more British dishes than Beef Wellington –named for Arthur Wellesley, the Duke of Wellington, a highly prominent statesman and soldier famous for his defeat of Napoleon at Waterloo in 1815.

There are many stories about how Beef Wellington came to bear his name, but the one most often offered is that it was because the finished joint was thought to resemble one of the brown shiny military boots which were named after him. So fond of Beef Wellington was the Duke, that he is said to have requested that it be served at any dinner that he might be hosting.

 

This recipe comes from some great friends of ours, rather ironically now living in Paris....

 

The Beef Wellington Recipe Serves: 4
Preparation time: 30 minutes, plus cooling
Cooking time: 35 minutes, plus resting
Oven temperature: 200°c/gas 6.



            
                  

 

Ingredients for Beef Wellington

2 tbsp olive oil, plus extra 2 eggs
700g beef fillet 75g plain flour
Salt and freshly ground black pepper 75ml semi-skimmed milk
300g button mushrooms 500g ready-made puff pastry
1 tbsp double cream  

Serving suggestions for Beef Wellington:

Serve Beef Wellington with your favorite potatoes and vegetables. A simple sauce can also be made during the preparation process by reducing 1 cup of red wine with 2 cups of beef or veal stock. Once it reaches a syrup consistency add 1 tablespoon of butter swirled in at the last minute.

 

How to make your Beef Wellington

  1. Heat a pan over a high heat. Add 2 tbsp oil. Season the beef, add to the pan and sear quickly – about 30 seconds each side. Set aside to cool.
  2. Finely chop the mushrooms in a processor. Heat a frying pan on a high heat, add the mushrooms and cook until all the moisture evaporates (10-15 minutes).
  3. Add the cream, season and set aside to cool. 
  4. Beat one egg with the flour until smooth.
  5. Slowly add the milk to form a batter.
  6. Heat an 18cm non-stick frying pan over a high heat, add a tiny amount of oil, then pour in a quarter of the batter.
  7. Swirl around to form a pancake.
  8. Cook for a minute each side. Remove and leave to cool. Repeat with the remaining batter.
  9. Roll the pastry into a 20cm square and put in the fridge to chill.
  10. When all the ingredients are cold, preheat the oven to 200°C/gas 6. Put a baking tray in the oven to heat.
  11. Beat the other egg.
  12. Take the beef, top with the mushroom mix and wrap the whole thing in pancakes (you may not need all four).
  13. Put the 'package' in the middle of the pastry and fold as if wrapping a gift.
  14. Turn so the fold is underneath, put on the hot baking sheet and glaze with the egg.
  15. Cook for 35 minutes.
  16. Rest for 10-15 minutes before slicing and serving.

 

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