MY BEEF WELLINGTON
if you're making one of these for Christmas, I've got the recipe, the tips, the tricks, the secrets right here...
Hello How I Cook+ crew!
Welcome back to the newsletter. This week I’m giving you my beef wellington recipe plus a handful of tips, tricks and things to keep in mind to ensure you can put up a delicious, perfectly cooked, blushing pink wellington. When broken down into a few steps, a wellington isn’t as tricky as you might imagine, or as hard as those who make them on the internet might have led you to believe.
Follow this recipe, understand the times, temperatures and techniques and I can pretty much guarantee you’ll succeed.
Happy cooking,
B x
MY BEEF WELLINGTON RECIPE + TIPS, TRICKS & SECRETS
If you look at the picture above you’ll two things. First, you see layers of perfectly pink beef, a layer of greens, brandy infused duxelle, pastry and parma ham. Second you see a thick, indulgent wedge of a recipe that has taken the internet by storm. Beef wellington, alongside scrambled eggs, was catapulted into our consciousness by Gordon Ramsay. It has become the calling card of the wagyu-toting online bro-chef and there are so many iterations of this recipe that it can be hard to see the wood for the trees. You’d be forgiven for thinking that this is a hard thing to make, most of the rhetoric that surrounds this beefy log is geared towards the idea that it is the apex of classic cookery, a pastry-wrapped everest that only the bravest can summit. It also seems that every man and his dog has a recipe for the mighty beef wellington and well guess what, I’ve got one too. I was recorded on a podcast saying a good one is hard to come by, and I stand behind that. A good BW is really tricky to find out and about because making this well in a restaurant setting is dead hard. Making it at home, however, isn’t. I want to share my recipe with you, as well as a load of handy tips and tricks that’ll ensure you don’t completely f**k up that £80 piece of beef you’ve ordered from the butcher. Once you’ve successfully landed the wellington plane, serve your slice of the zeitgeist with a good beef sauce and a schmear of mustard and you’ve got a very good Christmas lunch.
MEAT
