Woman’s Weekly UK – 27 August 2019

womansweekly.com 25

Food Editor’s

tips

✿Buyafilletthathasbeencut

intoasevenand

regularashapeaspossible,
toensurethebestresult
✿Wegotourmagnificentbeef

fromTheGingerPig

• you can order online at thegingerpig.co.uk

PERSERVING:

420 cals,29gfat,

10gsatfat,

22g carbs

COOKERY

Easiest beef Wellington It’s alwaysawinner,butsometimestrickytoprepareÐ untilnow!

SERVES 6

✿750g(1½lb)best-quality

beeffilletatroom

temperature)

✿45g(1½oz)unsaltedbutter

✿1tbspsunfloweroil

✿150g(5oz)spinach

✿200g(7oz)mushrooms,

finelychopped

✿ 1 largeonion,

finelychopped

✿1tspfreshthyme,

finelychopped

✿½tspoliveoil

✿Plainflour,fordusting

✿500g(1lb2oz)pack

all-butterpuffpastry

✿ 2 eggyolks,beaten

✿150g(5oz)duckliverpâté

✿45g(1½oz)fresh

breadcrumbs

Forthegravy:

✿15g(½oz)butter

✿ 1 shallot

✿ 1 bayleaf

✿1tbspplainflour

✿Glassofredwine

✿ 1 beef stock cube

1

Heattheovento220C/Gas7.

Patthebeefwithkitchen

paper,andseason.Heatthe

butterandsunfloweroilina

largefryingpan,thenrapidly

searandturnthefillet,untilit’s

wellbrownedonallsidesand

ends.Setthebeefona rack

overa bowltocatchanyjuices

forthegravy.Takethepanoff

theheat,butdon’tcleanit.

2

Tipthespinachintoa

colanderandpourovera

kettleofboilingwatertowilt,

thenrinseundercoldwater.

Squeezetoextractasmuch

liquidaspossible,thensetaside.

3

Intheusedpan,frythe

mushrooms, onion, ½tsp of

thethyme,plusrocksaltand

blackpepperintheoliveoil.

Cookovera highheatuntilany

excessmoisture has evaporated.

Setaside.

4

Ona cold,flouredsurface,

rolloutthepastrytoa

25cmx 35cm(10inx 14in)

rectangle.Imaginea 2.5cm(1in)

frameandbrushthiswiththe

beateneggyolk.Dotthespinach

overtheinsideofthe‘frame’in

a thinlayerandlightlyflatten.

Dotonthepâté,breadcrumbs,

andmushroomandonion mix.

Sitthebeefontop.

5

Bringthepastrytogether

overthebeefonallsides

tomakea softparcel.Pinchto

seal.BrushtheWellingtonwith

moreeggwash,thenusethe

backofa knifetolightlyscore

a criss-crossalloverit.Sprinkle

with sea salt and transfer,

sealed-sidedown, to a greased

b akingtr ay.

6

Roastfor 10 mins,then

reducetheovenheatto

200C/Gas6 andcook: 20 mins

forrare, 30 minsformedium-

rareor 45 minsplusforwell

done.Coverwithfoilif the

pastrystartstogobrown.

Whencookedforyourrequired

time,removefromtheoven

andbrushwithmoreeggyolk.

Leavetorestfor 10 mins.

7

Forthegravy,heatthe

butterintheusedpan.

Frytheshallot,theremaining

½tspthymeandthebayleaf,

scatterovertheflourandletit

brown,thenaddthewineand

boiluntilthick.Addthestock

cube,anyjuicefromtherested

beef,seasonandsimmerfor

5 mins.Pourintoa gravyboat

and serve alongside the meat.