Beef Wellington Revisited - FAO norrahe

[hyperD]

Beef fillet, duxelles with pâté and truffle oil, asparagus, prosciutto wrapper and puff pastry with black mustard seeds, accompanied by butter sautéed potatoes.

Finally got it sussed using a prosciutto wrapper rather than crepes!

[Cliphead]

Awesome! I need to try that.

[mudskipper]

Is that from the M&S 'two for a tenner' range?

[norrahe]

Wahey!

Looks lovely

[norrahe]

Is that from the M&S 'two for a tenner' range?

Oi K2P2 no!



I think it's the tesco value range

[hyperD]

Is that from the M&S 'two for a tenner' range?

Cheeky!

[Sysman]

Mmm. I'm suddenly very hungry!

[Freamon]

Keen to try cooking blade of beef in one of those little cylinder shapes at some point. Had it in a restaurant a while ago and it was incredibly tender.

[norrahe]

Keen to try cooking blade of beef in one of those little cylinder shapes at some point. Had it in a restaurant a while ago and it was incredibly tender.

Blade is one of the cuts that has to be cooked rare or slow cooked over a long period. It has a lot of connective tissue, really nice marbling, but the main connective tissue running through it often makes it tough. If you can get your butcher not to cross cut it when making steaks and cook it rare, it should be very tender.

If you want to shape the steak into rounds then buy a large piece of blade, wrap it very tightly in cling film and place in a cool fridge which should help it keep its shape ( you can also do teh same to shape fillet of beef into a consistent shape).

When cooking make sure the steak it up to room temp (last thing you want is a stone cold middle when cooking a rare steak). You can cut your steak and leave the cling film on when cooking it.

[Churchill]

Beef fillet, duxelles with pâté and truffle oil, asparagus, prosciutto wrapper and puff pastry with black mustard seeds, accompanied by butter sautéed potatoes.

Finally got it sussed using a prosciutto wrapper rather than crepes!

That certainly knocks Threaded's Sausage Rolls into the bin.