Beef Wellington – the best Sunday roast of them allllll This is my favourite

Beef Wellington – the best Sunday roast of them allllll💛

This is my favourite to date – beef welly with garlic, bacon mushrooms and onion gravy 🧅🍄🥓

I always see people saying that they haven’t attempted a welly because it’s really hard to get right – this is a public service announcement, it’s not!! I don’t wanna jinx myself but I’ve made about 6 of these now and it’s never gone wrong. It’s actually quite a simple process – the effort in relation to the reward is 100000% worth it.

It tastes SO GOOD.

Beef fillet courtesy of dennikerfarm shop! I chatted with them through Facebook and they were super helpful in making sure I got exactly what I needed and I could collect on the same day!

Here’s the recipe for the welly:

– Brown off a fillet of beef before brushing it with English mustard
– Put your mushrooms in the food processor on pulse until they’re finely chopped
– Cook your mushrooms in a pan for 10 mins before adding a finely chopped cloves of garlic and 100ml of white wine. Cook for a further 10 mins until you’ve cooked all of the liquid out and leave to cool.
– Lay out some cling film and place your prosciutto in a large rectangle.
– Place your mushrooms mixture on the prosciutto before placing the beef fillet on top and rolling it tightly. Chill for half hour.
– Now you can roll out your pastry and wrap it around your meat. This is when you can decorate if you’d like!
– Now pop it in the oven for 20 mins at 200°, before turning it down to 180° and cooking for a further 20 mins.
– Leave to rest for 20 minutes and then serve!

Onion gravy recipe:

– Melted a knob of butter with some olive oil in a frying pan before adding a bay leaf and some thyme to infuse those flavours.
– Added 4 onions (2 red, 2 white), a teaspoon of sugar and a pinch of salt and caramelised the life out of them for 40 mins, until they’re super sticky.
– Add a tablespoon of flour and stir to coat the onions before whacking in 200ml of red wine and 2 tsp of red wine vinegar.
– Turn up the heat to reduce the liquid and then add 500ml of beef stock.
– Bring to the boil and cook for 6-8 mins until it’s thick and juuuuicy.

What roast should I cook next week?🍖

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