Father’s Day Beef Wellington
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Gill Bland

Father’s Day Beef Wellington

Posted by Gill Bland Tuesday, 12th June 2018

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A quick web search for Father’s Day recipes brings up a barrage of meat and beer based recipes, most of which are BBQ or beef based. I had great ideas that I was going to do something more unusual to celebrate the day - like spaghetti pie (it exists) or something lighter even, but I thought I should ask the new-dad in our household what his stomach would most desire on Father’s Day. Barely a beat was missed before the reply came back ‘that beef in pastry thing you made once ages ago’. So, the cow-based, pastry laden product won out and you know what? I’m glad. I’m not sure why it’s been so long since I made this. It’s so easy and yet it looks quite impressive. I might just repeat it next week when we have some other Dad’s (and their families) over for tea.

Ingredients

  • 2 medallion steaks
  • 8 slices of parma ham
  • 200g chestnut mushrooms
  • 1 shallot or 4 spring onions, finely chopped
  • A handful of finely chopped fresh time
  • 1 300g pack of sheet puff pastry
  • 1 egg, beaten (for brushing)

Method 

  1. In a hot frying pan with a little oil, sear the steaks for 2 minutes on each side
  2. Set the steaks to one side to cool but leave the juices in the frying pan
  3. Finely dice the onione/shallot, thyme and mushrooms
  4. Put the onion into the steak-juice pan and cook on a low heat until soft and slightly brown
  5. Add the mushrooms and turn up the heat a bit
  6. Cook until the juices have come out of the mushrooms, then add the thyme and cook until the mixture is dry
  7. Set the mix to one side
  8. Take the puff pastry sheet and cut  4 squares or circles - two should be at least 2cm bigger the the circumference of your beef and the other, at least 1 cm
  9. Place two of the parma slices on top of each of the two smaller squares of puff pastry and place the beef on top
  10. Spoon mushroom mixture on top of the beef
  11. Place two more parma ham slices on top, side by side
  12. Bring the bottom slices up the side and the top ones down the side, so the beef and mushroom is wrapped in parma ham. If your slices are big the might stretch all the way and you’ll only need two.
  13. Place the larger puff pastry on top and use the egg to glue the top to the bottom so you have a parcel
  14. Crimp the edges together using a fork
  15. Use any leftover puff to decorate the wellington
  16. Brush with egg and place in the fridge for 15mins
  17. Heat the oven to 220c (200 fan)
  18. Place the wellingtons in the oven to cook for 15min (medium rare) - 20mins (medium well done)

Keep an eye on the pastry to make sure it doesn’t burn

Serve with whatever you desire, but in this household it’s chips and peas that get requested

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