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Child-friendly Beef Wellington Recipe
What is Beef Wellington?
Beef Wellington is beef fillet coated in pate de foie gras (liver pate) and chopped mushrooms, and wrapped in puff pastry and then baked. The origin of the Beef Wellington is unclear. Nobody seems to be sure if it was named after the Duke of Wellington because it was his favourite dish, or if it was named after the town of Wellington in New Zealand. All we know is that in 1966 the recipe for Beef Wellington first appeared in a recipe book.
Now if your children are anything like my children were when they were young, they won't eat mushrooms or liver paste (pate). This can prove to be a bit off-putting when considering a Beef Wellington for dinner. If you can't include mushrooms and pate, then you may as well just make a steak pie. I decided to substitute some ingredients of the original recipe, to come up with a Beef Wellington every child will enjoy.
- 1 sheet frozen puff pastry, thawed
- 1 (about 1kg) beef fillet
- salt and pepper to taste
- garlic and herb seasoning
- 1 egg, beaten
- 2 carrots, peeled and chopped
- 1 head broccoli, cut into small pieces
- 2 onions, chopped
- 1/4 cup flour
- 1/4 cup butter
- 1/2 cup cheese, grated
- 4 slices ham
- 3 tablespoons oil, to grease pan
- Preheat oven to 220C.
- Sit the beef fillet in the oiled roasting tray and season well. Bake for 15-20 minutes. Remove from oven when done and cool in the fridge for about 20 minutes.
- Boil the broccoli and carrots. Drain well to get rid of all liquid and mash a little finer with a fork.
- Melt the butter in a frying pan and add the chopped onions and lightly saute. When soft, add the flour and mix together, then turn off the heat.
- Roll out your sheet of puff pastry and place it on a non-stick baking sheet.
- Lay two pieces of sliced ham in the middle of the pastry sheet.
- Spread half the onion/flour/butter mixture on the ham slices.
- Sprinkle half the grated cheese onto the onion mixture. Don't extend over the ham slices.
- Add half the coarsely-mashed vegetable mix. Make sure that everything is pushed down firmly.
- Place the well-seasoned fillet onto the layers on the puff pastry sheet. Sprinkle liberally with the garlic and herb mix. If you like add fresh herbs and garlic instead of the sprinkle.
- Coat the fillet with the rest of the vegetable mix.
- Sprinkle the rest of the grated cheese on top.
- Add the rest of the onion/flour/butter mix and press down firmly.
- Place the last two ham slices on the top.
- Brush the top ham slices with the beaten egg. Brush the sides of the puff pastry sheet with the beaten egg.
- Carefully fold the puff pastry over the fillet and its layers of toppings.
- Seal all the joins or rim with the rounded edge of the fork handle.
- Brush your Wellington with the beaten egg and bake at about 200C until golden and crisp for around 30 minutes. Depending on how well-cooked you want your fillet.