I know it is hard to believe it but I am treading slowly back into the blogging world and finally joining in on a Sunday Supper. Something that hasn’t happened in ages.
Today we are celebrating retro foods, foods popular in the 60’s and 70’s. I decided it was time to take up a challenge I have been meaning to do for a while and make a beef wellington. There is very little known about that actual origination of this dish. There were theories is named after the 1st Duke of Wellington but there is very little evidence to back this up. Especially since the earliest recording of the dish is in the 1960’s.
But what ever the source this was a dish made classic in the 1960’s in England and so I decided to give it a try. I do have to confess that the traditional methods using a large joint produce a bit better results as it is easier to overcook the meat when it is in the more individual size. But since I am all about not wasting food and there are only 2 and a half eaters here I decided to opt for this method. I am a bit sad that baby decided to get cranky half way through preparing it so I got distracted and didn’t take the photos of the steps but it isn’t as intimidating as I always felt it was. The Prosciutto layer helps a bit with the meat juices. A tip a friend gave too was to paint the inside of the pastry with the egg before you start to assemble it to add a moisture barrier. I should have thought of that since I do it with my pies. Oh well, next time.
Individual Beef Wellington
2 garlic cloves
1 tbsp chopped fresh parsley
2 tbsp olive oil
2 x 150g fillet or rump steaks, 2-3cm thick
300g puff pastry
2 slices Prosciutto
1 medium egg, beaten