mini beef wellingtons? any ideas how to make the mushroom stuffing?

[lovelysongbirdie]

i know its puff pasty
beef, does this need to be filet?
and some type of mushroom stuffing around the beef

quick cheats one

I made Delia's for Christmas dinner - but needed twice as much mushroom stuff as she said.

Yes it would have to be fillet, as nothing else would be tender enough

For the mushroom stuffing I would imagine it would be very finely chopped/diced mushrooms, sweated gently in butter and garlic until they are cooked through and all the moisture has been cooked off

traditional version

Yes it would have to be fillet, as nothing else would be tender enough

For the mushroom stuffing I would imagine it would be very finely chopped/diced mushrooms, sweated gently in butter and garlic until they are cooked through and all the moisture has been cooked off

thanks looks fairly easy [famous last words lol]
i do have some ready made puff pasty so thts good.
will go to the butchers and get some fillets
what would i serve with this?

I did some venison version on New Years Day and served it with: celeriac puree, new pots, carrots, asparagus and a red wine and shallot reduction. Twas a hit. Also used chestnuts and shallots in my version too

Just blitz some mushrooms in food processor and then fry off any moisture and layer pastry and then parma ham and then mushrooms and then beef - is gordons recipe - thik mustard may be involved somewhere too.

Use mushroom pate - Waitrose has a recipe for mini beef wellies in their meat counter recipe booklet & it suggests mushroom or reduced fat Brussels pate (can't do accents)

right ok, i'm doing this tomorrow.
what should i serve with it?

I'm making beef wellington for dh's birthday next sat. I'm making potatoes dauphinois and roast veg to go with it.

chipo how are you planning on making potatoe dauphinois?

Got this from mumsnet too

Potato dauphinoise
Gordon Ramsay
Serves 4 as an accompaniment

For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size.

600g waxy potatoes (such as Maris Piper)
350ml milk
350ml double cream
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyère cheese, grated
Sea salt and freshly ground black pepper

1 Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
2 Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
3 Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
4 Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
5 Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.

this recipe by Gordon Ramsay

is brilliant. Another Mner gave me the recipe and it is really easy to do. In fact you can do everything bar cooking it the day before.

Thats the one i'm doing.

So would you swet the mushrooms and use them istead of buying the pate in the first recipe norks linked to?

When it says leave a border what does that mean?

Do you put a piece of pastry on top, piece on the bottom and seal them together?

Yes to sauting the mushrooms. I tried folding the pastry over but it looks clumsy- yes to separate bits.

How do you knwo when all the moisture has been cooked off of the mushrooms?

And will the pate tatse just as good?

doing the "duxelle" with the mushrooms in Gordon's recipe is really dead easy, and honestly with the pastry, you pop the beef onto the pastry, put the other piece of pastry on top, smooth the pastry down the sides so it fits snug against the beef, trim and then seal with a fork going all the way round.

I'm going to give it a try with the duxelle, thank you

thanks chipo
i am going to try those potatoes although i'm not sure i'll have the time tomorrow though

oh so far ive made the mushroom pate but ive made it really peppery, too peppery tbh.

Is it edible? Don't put any pepper on the beef and hopefully will be ok.

thanks chipo yeah thaats what ive done.
it is edible but very peppery i span the mill thing round twice.
i've finished making them now.
seared the beef put the mushrooms onto and wrapped in pastry
they look good, so hopefully they will turn out well.

i did'nt have any cream or the right cheese so i am doing roasts with it instead.
and ive peeled and par boiled them ready for roasting later
and all the veg is ready.
so its aall ready to be cooked
feel good now ive done that