And now for the Beef Wellington Finish!!
You can find my modified recipe at Beef Wellington Recipe!!
And…Don’t for get to subscribe…
In she goes at 350 for 1 hour!!
Now back to the simple Gravy which has reduced by 1/2…
This is a rich Gravy… you’re not going to need huggins of it!!
It’s meant to moisten NOT drown the Beef 😝
Now add a table spoon of red currant Jelly…
Whisk it till it dissolves…
Not to thicken it… we need a roux… this couldn’t be simpler!!!
1 tablespoon of softened unsalted Butter…
1 tablespoon of all purpose Flour…
Use the back of the spoon to meld the 2 parties together into a paste…
Get the paste on to a whisk…
And with the Gravy simmering…
Whisk it in…
Retrieve the Bay Leaf and Thyme stalk…
Don’t boil your Gravy… now just check the seasoning and turn it off until your Wellington’s got 5 minutes to go…
All we need now is a green veggie…
My answer to EVERYTHING is FROZEN PEAS 😝
Here’s an interesting rule of thumb…
All veggies that grow ABOVE ground get cooked in Water that’s already come to the boil…
All veggies that grow UNDER GROUND start out in COLD Water and come up to the boil to cook 👍
Let’s heat that Gravy to a simmer… you don’t want to boil a sauce that has Butter in it… you run the risk of it separating!!
AND let’s pull the Beef…
NICE… and NO PAN TO SCRUB 🎉
Warm your plates if you can be bothered!!
TUCK IN 🍴😋🍴
