Cheats Beef Wellington

Here is an idea – why not cheat this Christmas?

BEEF WELLINGTON MINUS THE HIGH COST

  1. Buy a joint of rolled Sirloin of Beef, weighing about 1.36 kilos (3lbs) tied with string.
  2. Buy a punnet of ordinary mushrooms and be daring, use a clove of garlic as well.
  3. Buy a packet of puff pastry from your favourite supermarket.
  4. Take some mustard and some horseradish from your store cupboard, and some butter from the fridge.
  5. A few more cloves of garlic to insert into the raw beef before it is cooked.

METHOD

Take the beef sirloin and place it on your chopping board. Insert a sharp knife at intervals to make slits in the top, the sides and front and back of the rolled joint. Slice several cloves of garlic into thin slivers and push them into the slits.
Place into a roasting tin with oil and a bit of butter and cook on a high heat for about 1 hour 30 minutes (less if you like it rare – rule of thumb is 15minuets per pound) Place the joint onto the side to rest. (It will be exhausted from all that garlic and cooking)
Finely chop a punnet of mushrooms and sauté in about 2oz butter, simmer for a while to reduce any liquid until the mixture is quite dry. Add a teaspoon of mustard to the mushrooms and stir. Leave to cool.
When your beef sirloin and your mushrooms are cool, pat the dry mushroom mixture around the sirloin using your hands (washed of course)
Take the puff pastry and taking your rolling pin roll it out to a rectangular shape to completely wrap your sirloin joint. Make sure the seam is on the bottom of the sirloin, covered up when you are cooking the pastry. Brush the pastry with beaten egg and if you are feeling artistic, make Christmas shapes with left over pastry and seal onto the roll with beaten egg.

Place the whole dish into the AGA on a high heat, and then you can pretend you are on the bake off – make sure the puff pastry rises and cooks and turns a golden colour. To do this you could lie on the floor!
Remove from the oven and set aside to cool before making gravy from the juices of the pan.

TO MAKE A SAUCE
Pour all the juices from the pan into a large frying pan or sauté pan. Add a little more butter if necessary and then add flour and mix to a sandy like mixture. Gradually add stock and a little red wine if you have it, to this mixture and mix until smooth. Add a teaspoon of horseradish and some seasoning, a little apricot jam (just a spoonful) and make thick gravy.
Slice the Wellington into thin slices and serve with the gravy in a Saucepot. Prepare to be admired!

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