Beef Wellington

[didireallysaythat]

Maybe the wrong board to post on, but can anyone share their tried and tested beef wellington recipe with me? I'd love to nail it on the first try (if only because the beef fillet will cost a fortune!)

Hi Op. I used this recipe a few years ago and I am going to do it again this year.

www.bbcgoodfood.com/recipes/2793662/beef-wellington-

@MouseRatFan thank you. The BBC recipes are usually easy to follow and good, aren't they?

Do you do a fancy gravy with it? As the meat is covered I guess I'd have to buy beef stock separately (I've got a freezer full of chicken stock from roasts but don't often cook beef)

I do this one ( done it a few times) - though I buy the pastry and I also quickly sear/ brown the fillet - the pancake really helps to stop the juice making the pastry soggy,
www.foodnetwork.co.uk/recipes/beef-wellington.html

@bookbook - pancakes you say? Interesting. Are the pancakes obvious when you eat the wellington? My kids hate all things egg like (in their defense I could only stomach eggs once I was in my mid 30s, I can taste them for hours)

its a very thin layer, which really isn't obvious with all the other layers - I don't always make them myself, but buy those ready made crepe sometimes . I forgot to say - if you sear the beef first, you also have some juice to make gravy :) You don't need a lot - its usually very moist from the meat and duxelles mushrooms

I also use the bbc good food one. It works every time and is delicious.

@did I usually knock up a red wine gravy with a beef stock pot.... Fancy I know!

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/2538/beef-wellington%3famp

I always use this recipe as I dislike pate. It's foolproof and blooming delicious!

We have beef wellington every Christmas now, I particularly like it because you can prepare it the day before. Just remember to get it out of the fridge Christmas morning so it's not going into the oven freezing cold.

Do not use pancakes!
Gordon Ramsays recipe is awesome.
Wrap in parma ham, then filo.
Make sure you stick it in the freezer after searing and wrapping.
Best meal I've ever cooked or eaten.

Delia’s is awesome - absolutely foolproof. Have also done the Gordon Parma Han one which is lovely I just prefer the Delia for the mushrooms.

Thank you all for your advice - if I can get my head around the assembly and the cooling/freezing then cooking i definitely think I'm going to do this.

I see that the mushrooms will keep the beef itself moist, but I live amongst northerners for whom no meal can be contemplated without gravy. However I think my usual bit of meat juice and some kind of gravy granules and flour would be letting the side down. Now I need a rich gravy (I guess a bit sweet maybe) to complement the meat. I dear Yorkshires may also have to be involved, but as the starter you understand...