So, today I’m going to use the VERY LAST of that Chicken Stock… I PROMISE 😝
Originally, I came across this method for Beef Wellington in Jamie Oliver’s Food Revolution Book!!
You can find my modified recipe at Beef Wellington Recipe!!
I am splitting this post into three shorter posts…It’s not that complicated…
Logically it just makes sense to me!!
It works for me because I can make it in advance… and make 2 (freeze one!)…
It’s great if I’m doing soccer runs and just want to forget about something for an hour in the oven!!
My family absolutely loves it!! But over the years I have tweaked it to our tastes…
And you should do the same so that it works for your family!!
This is a supper FREQUENTLY requested in my house!!
Jamie puts Peas in his version… I don’t… I like to serve Peas as a quick and easy side dish to go with it…
I also add lots of Mushrooms because Beef and Mushrooms are a classic… and my boys love Mushrooms… not to mention, it mirrors the Duxelles found in the posh version!!
So… lots of thanks to Jamie for making this a week night dinner… instead of an anniversary treat!!
EXCELLENT!! Thanks Jamie👍
Once made, 3 to 4 days is as long as it will keep without freezing…
That’s what I tell people anyway 😉
I’m going to make a Marsala Gravy to go with my Wellington!!
This Wellington is obviously a lot cheaper to make than its more glamorous MOTHER made with Filet Mignon… but just as good in my boys’ opinion and–believe me–they have EXPENSIVE TASTE 😱
The basic ingredients are:
The Beef, of course…
The main veggies…
Carrots, Celery and Onions…
And the 2 star vegetables…
YUKON GOLD Potatoes…
And ‘SHROOMS… in honor of the Duxelles that goes in the posher version!!
There are a few herbs and Garlic, OF COURSE!!
I like to start the prep for this supper in the morning… and I ALWAYS make 2…
One for dinner… and one for the freezer… to pull out when I’m too tired to boil Water for Pasta 😃
I prepare the veggies in the morning because it makes sense, too!!
You are going to be mixing the cooked veggies with raw Beef, and the last thing you want to do is bring the temperature of the Beef up enough to awaken any bacteria and then not cook it straight away!!
SO… everything should be COLD when mixed!!
First start with the Potatoes… and you need a very small dice!!
Next heat about 2 tablespoons of Butter and 2 tablespoons of Olive Oil in a heavy bottomed frying pan…
When the Butter melts and starts to froth…
Add the beautifully diced Spuds…
Now sauté until nice and golden… keep stirring OCCASIONALLY and add a pinch of Salt half way through… they take a while…
Remove from pan and do the same with the Celery… Carrots… and Onions…
Add a knob of Butter if you think they need a little extra lubrication!!
I cook the Carrots and Celery together and then the Onions on their own as they release more water…
AND I throw in some fresh Thyme leaves and some dried Herbs de Provence for good measure!!
Next come the Mushrooms…
This time I use a drop of Sage and Mushroom Olive Oil on the Butter to stop it from burning… just because I have it… regular Olive Oil would be absolutely fine!!
Chuck in your mountain of ‘Shrooms… believe me they’ll go to NOTHING!!
As you sauté the Mushrooms, they go through quite a bit in that pan… from the appearance and texture of spongy bits of firm foam… to water logged, slimy bits of what look like volcanic soap… to deeply flavored, dry, delicious Mushroom morsels!!!
Add some Garlic towards the end…
When the pan dries again, and you hear the sizzle of the Mushrooms frying… give them a good stir and
dispatch to cool!!
Once all these ingredients are cooked and looking FABULOUS…
IT’S TIME TO GO OUT TO LUNCH 😝
with my friend Willow…
Who is a stylist and home stager 😃👍
Upon my return home…
I fInd my PHOTO BOOKS from the Summer have arrived 🎉🎉🎉👋👋👋
OH WHAT JOY!!!
One for ME… one for MY MUM!!
I can’t tell you how WONDERFUL it is to reminisce with these books!!
You forget SO MUCH of the DETAILS with everyday life coming at you like a force 9 gale day in and day out!!
I LOVE MY PHOTO BOOKS 😊
Beef Wellington… to be continued 😘
