![\"Beef](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/09\/beef-wellington.jpg\" "\\"Beef")
This is one of those retro dishes that conjure up notions of sophisticated dining using the best silver and crystal. It is time-consuming to prepare rather than difficult. I love to cook it from time to time, as I always receive appreciative responses from impressed diners for what is actually a very straightforward dish, especially if you take the shortcuts of using bought p\u00e2t\u00e9 and ready-made pastry!<\/p>\n
Beef Wellington – Printer Friendly Download<\/strong><\/a><\/p>\n Serves 6<\/p>\n Preheat the oven to 220\u00b0C\/425\u00b0F\/gas mark 7.<\/p>\n The meat should be left out of the fridge for 30 minutes or so to bring it to room temperature. Rub the oil into the meat and place it into a roasting pan and then into the oven for 20\u201325 minutes for medium to well done. The timing is about taste preference, so adjust it accordingly. When the meat is cooked, remove it from the oven and let it cool completely, reserving the pan juices along with any sediment.<\/p>\n Heat the butter in a separate pan, add the mushrooms and stir until all the liquid is evaporated and the mixture is dry. Season to taste and leave it to cool.<\/p>\n Spread the fillet with the p\u00e2t\u00e9, covering it completely. Lay out a large piece of clingfilm and on top of that line up the slices of ham. Place the p\u00e2t\u00e9-covered fillet on top and spread the mushroom mix over it. Wrap the ham around the fillet and then roll up tightly in the cling- film and refrigerate for about 30 minutes.\u00a0Roll out the puff pastry into a rectangle larger than the fillet. Unwrap the fillet from the clingfilm and place it on\u00a0the pastry. Brush the edges of\u00a0the pastry with the egg mixture.\u00a0Fold up the long edges of the\u00a0dough to enclose the sides,\u00a0pressing together to seal. Fold\u00a0the ends that have been\u00a0brushed with the egg mix and\u00a0press together.\u00a0Transfer the fillet to an oven tray\u00a0and place it seam side down.\u00a0Chill in the fridge for an hour so,\u00a0and then place in the oven and\u00a0cook for 30 minutes or until\u00a0pastry is puffed and golden.\u00a0To make the red wine sauce,\u00a0pour the wine and stock into\u00a0the reserved juices in the\u00a0roasting tin on top of the stove\u00a0and deglaze over a medium\u00a0heat, incorporating all the crusty\u00a0bits. Boil to reduce the stock\u00a0by about a third, add the cold\u00a0butter and stir until the sauce\u00a0has heated through.<\/p>\n We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" This Beef Wellington recipe is taken from Pat Whelan’s book, “An Irish Butcher Shop”<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nIngredients<\/h2>\n
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To Cook<\/h2>\n