Beef Wellington Revisited - FAO norrahe

[norrahe]

I quite fancy trying to make a lamb wellington.

Give this recipe a go

[Lockhouse]

I am seriously impressed. Top marks.

[norrahe]

Thanks! I think the one I had was slow cooked, then squeezed into some cylinder thing to shape it. Can't be sure though. It fell completely to bits on gentle application of a fork - lovely.

It was slow cooked then, you could do the same and then keep it together with pancetta for effect.

I'd always go with slow cooking with blade as if you go for rare, a few seconds extra you can end up with a tough steak.

[Moscow Mule]

I quite fancy trying to make a lamb wellington.

[Freamon]

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.

Thanks! I think the one I had was slow cooked, then squeezed into some cylinder thing to shape it. Can't be sure though. It fell completely to bits on gentle application of a fork - lovely.

[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.

[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.

[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.

[Sysman]

Mmm. I'm suddenly very hungry!

[hyperD]

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

Cheeky!

[norrahe]

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

Oi K2P2 no!



I think it's the tesco value range

[norrahe]

Wahey!

Looks lovely

[mudskipper]

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

[Cliphead]

Awesome! I need to try that.

[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!