When Dad Stayed Home
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One beef fillet
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2 sheets of puff pastry
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Dijon mustard
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3 red onions
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30 gr of butter
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2 tblsps of cognac
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1 egg
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Caters four.
Shopping list:
Sometimes, it's okay to show off your skills.
Contains both gluten and lactose.
Beef Wellington
When I got my hands on a lovely beef fillet the other day, I just knew it was time to make my Beef Wellington again. Or, that is, my take on it at least. Not everyone is keen on mushrooms in our house, so I bring you my altered version of this classic.
Serving a steaming hot Beef Wellington and filling the room with the scent of that delicious filling as you cut into it, is the dream of any home chef.
It makes the time and effort put in this dish worthwhile. That and the rich taste of this beautiful dish, of course.
Season your beef with salt and black pepper. Sear it on all sides for about a minute, until you get a nice colour on it. Put it aside and turn to your onions. Throw your onions into the pan you just seared your beef in, together with a pinch of salt and a pinch of sugar. Add the butter as well and cook on a low heat until the onions have turned soft and caramelized. This will take about half an hour.
Add the cognac and let it slowly cook dry again for another ten minutes or so. Let it cool down a bit and blend or mix it into a smooth paste.
Cover your meat with a layer of Dijon mustard on each side, topping it with a generous layer of the onion paste.
Place it in the middle on a sheet of puff pastry and coat the pastry with some eggwash around the beef. Carefully place the second sheet of pastry on top and seal the two together, pushing out any excess air pockets with your fingers. The pastry should be snug around the beef. Trim the excess pastry.
Coat the pastry with some more eggwash and cut a cross into the top of your pastry, before sliding it into an oven you preheated on 200 degrees Celsius (that’s about 380 Fahrenheit). Bake for about 15 minutes for medium rare.
