2KG joint for Beef Wellington

[TimeIhadaNameChange]

Can anyone help with the timings, please? I have found recipes using a 1kg joint, which say pre-cook for 20 mins then 30 mins once wrapped for medium. I have a 2kg joint. Any ideas how long that will need cooking for?????

Can't help but v interested in responses. What cut is it ?

It was brisket, which would have been ok as I could have slow-roasted it first, cooled, and then Wellingtonned, but I made the mistake of asking how they like their beef and they answered rare, so have now got a smaller fillet to use instead. So I'm not down to 1kg which is more manageable.

(I wouldn't have gone for brisket, but the 'butcher' assured me that was the closest they had to fillet. Will just have to have a roast beef dinner another time!)

Brisket is a very different cut to fillet. It requires long, slow cooking to break down the fibres as it’s tough.

Can you get to a Morrisons and have them cut you the appropriate amount of fillet? The butchers at mine are always fantastic

HermioneWeasley - I do now have fillet, bought from the local butcher's for an eyewatering amount. It was Tesco who sold me the brisket saying it was close to fillet, which I realise now is rubbish (DP doesn't like beef so I rarely buy it and hence know little about the various cuts).

As for getting to a Morrison's, the nearest one would be a 200 round trip, as are all major supermarkets but the Co (we got the beef last time we were up town)! It's good to know that their butchers are better trained than Tesco. I'll remember that next time I'm in need of a decent (and specific) cut of meat. Thanks!

That was shockingly bad advice! They're at the opposite end of the scale of meat quality!

Brisket is to fillet as pound shop crocs are to Jimmy Choos

I know (now)! I should have double-checked, but I (stupidly) trusted the advice of the guy at the counter who seemed to know what he was talking about. Hey ho, you live and learn.

Out of interest, can any of you recommend a similar but cheaper cut?

For beef wellington, it really needs to be fillet for the quick cooking and easy cut, I’m afraid. That’s why it’s a posh dish.

My dad makes Beef Wellington (it’s amazing) he makes 2 x 1kg Wellington’s rather than one large one. We like it medium rare & a larger piece of fillet would trickier to cook!

Can you take the brisket back as they gave you terrible advice? A butcher should know much better than that.

For a good beef Wellington it’s as much about the weight as the thickness of the fillet. I would do 25-35min depending on the cut. Do you have a photo?
Also is the 2kg in one cut (I doubt it but thought I would check)

Espoleta - it is one solid chunk of meat! I wanted it large and that's what I got. I'm tempted to do myself a Wellington with the brisket in a few months, slow-cooking it first. I know it won't be 'proper' but I'm tempted to experiment.

TheFlis - I can't take it back, unfortunately - it's been in the freezer for the last week or so and Tesco is 100 miles away, so rather a trip to return a joint of meat.

Northumberlandlass - if you are willing to give me your father's recipe (or just let me know if there's anything special he does to make it so good) I'd be grateful. I have about five different recipes now, but I always appreciate hearing from someone 'real' (if you get my drift).

If you got it from Tesco, I'd complain. They might send you a voucher. I hope they charged you for brisket, which is probably about a fifth of the price of fillet.

If you cook it slowly with veg and gravy it will be delicious but unfortunately just about the least suitable cut for Wellington.

I tried to cook a 2-3kg of beef fillet as a Wellington once and it was blue inside even after twice the cooking time!! Now I do a maximum size of 1kg and just do 2 or 3 if I need to

I really wouldn’t try brisket wellington, I have cooked a lot of brisket in my time and just can’t imagine it working and being edible. You would be better off looking up some great brisket recipes.

Crikey - not sure which recipe! I’ll have to ask him!