Zara McDermott Instagram – I did it!! I finally did it! After several attempts, I’m so happy with how my beef wellington came out. It’s one of my all time favourite meals, so I wanted to get it spot on🥰 I had to keep in my reaction after that first slice 😂 thank you guys for all your fab tips… they helped so so much! I have linked the items used on my Amazon Storefront 🥰
1. ensure you chill for around an hour between steps. I know this is time consuming but it means that it won’t fall apart! I chilled after the ham layer and then after the pastry layer too.
2. roll until it’s very very tight in the cling film. I think I was nervous before about rolling too tight, but the tighter the better!!! I even did 2 layers.
3. cook the duxelle down for as long as you can, on a medium high heat. I also patted down with some kitchen roll to get rid of any excess moisture.
4. I cooked on a pizza pan to ensure the base went crispy. Someone recommended this to me!!
5. sear the meat properly… this is something I haven’t done as well before and I think that’s what’s caused issues with soggy pastry. (I hate the word soggy😂).
I used 600g fillet of beef which was perfect for 4 of us, with some left over too which my dad polished off 😂🥰🤣
I could have cooked it for slightly longer maybe- I did 26 minutes on 190. But we don’t mind it rare so that’s fine… but I would increase that if you want a bit more medium rare / medium.
I used 400g of mushrooms for the duxelle just chopped finely with some garlic and thyme. I also used ready rolled puff pastry!
For the gravy I fried off 3 diced shallots, thyme, garlic and a bay leaf. I added 600ml red wine, boiled until reduced into a syrup and then added 600ml beef stock, and thickened up ❤️ | Posted on 28/Dec/2024 19:44:47
