Share Gentle reader, I am not a great follower of recipes. So I was intrigued when Donald Russell asked me to try making homemade beef wellington with some of their own fillet steaks — and using their recipe. The difference between the Donald Russell method and my own is subtle.

I have never wrapped my meat in parma ham. Sear each side of the filets [about 3 to 4 minutes per side].

Sear the edges as well, holding filets with tongs and letting the "edge" sear on the skillet surface; tedious but worth it. Wrap in foil and chill for two hours. STEP 18 Chill for at least 30 mins and up to 24 hrs. STEP 19 Brush the Wellington with a little more egg yolk and cook until golden and crisp — mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Read our cookery team's cooking and prep tips for getting it just right. Fold the dough over the tenderloin, and seal all the edges, making sure the seams are not too thick. Trim the ends of the pastry if necessary, and tuck the ends under the beef. Place a rack in a roasting pan, and place the beef on top. Our home cooks attest that the rack keeps the bottom of the pastry from getting soggy!

Turn the dough out onto a floured surface and roll it out into a square an eighth-inch a half centimeter thick. If it is, scrape it up, flour the surface and roll it out again. Then cut it in half with a pizza slicer or a sharp knife. Remove the fillets from the freezer.

Add a layer of the mushroom mixture as big as the fillets to each piece of dough, then place the fillets on top of the filling. Wrap the dough around the beef and pinch the edges together.

It would be better to seal the edges with an egg wash — one egg yolk beaten with one tablespoon of water. Somehow I was out of eggs. Brush the top with the remaining egg wash. Put the finished, sealed packages on an un-greased baking sheet.

There is more than enough butter in the crust to keep it from sticking. Bake for about 20 minutes, until the pastry is golden brown. Presentation Let the beef rest for five minutes, then slice in half.

How to make beef wellington from scratch - have

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How to make beef wellington from scratch - nice

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