Tuesday, February 1, 2011

Weekend Slap Ups - Beef kind of Wellington.

Just to prove that meals can be simple and easy to do we have decided to show you what we cooked up on the weekend. Both these dishes were spur of the moment ideas. Unfortunately the beef dish we actually forgot to take a picture when it was cooked and on the plate. The chicken dish will be up on Simply Delish this Saturday.

Beef kind of Wellington.:-

1 large steak (we used scotch fillet)
Cheese (any type you like)
Spring onion (optional)
Thai spice mix (use what ever you fancy)
4 strips of streaky bacon. (optional and any other bacon relation will do.)
1 sheet of puff pastry (I like puff pastry)
1 egg wash (beat an egg and turf in a dash of milk.)

Bash the hell out of the steak. (He means flatten steak out with a tenderiser, try not to make any holes in the meat.)
Place a few slices of cheese on to the meat with the sliced spring onion and add a good dose of spices. (He means season to taste.)
Plastic stuff wrapped round tightly
Roll steak up as tight as you can.
Lay out some glad wrap or whatever you call it.
Place rolled steak on glad wrap and wrap it around the steak. Take hold of each end of the wrap and spin the think to tighten further. (You could get someone to grab one end while you twist the other.)

Place in fridge for an hour or more. (The longer the better. It holds together better.)
In a hot pan. I mean hot! Add a bit of oil and sear the rolled steak. (Preferably with the plastic wrap removed)
Allow to rest and cool.
1 sheet of pastry and place bacon strips on top. Allow enough bacon to wrap around steak once.
When rolled steak is cool place onto pastry and roll up.
Steak stuffed in pastry

Make sure pastry covers all of the rolled steak.
Cut off excess pastry and pinch to seal meat in pastry.
Egg wash all over.
Place on a oiled baking tray or use baking paper.
Place in oven that was preheated to 180c (Don't know the other temp in fahrenheit)
Cook until pastry is golden brown.
Serve with whatever take your fancy.
We had potatoes par boiled and fried up with garlic and onion pieces.
Oh and don't forget gravy..........if  you like.

Enjoy we did.
KB and Whitesnake

This recipe is a contribution to Mouthwatering Monday , Tuesdays At That Table and It's A Keeper Thursday


KB said...

Thank you so much for cooking this for me babe. Loved it! xxxx

sheila said...

Man, you two just rock out in the kitchen don't you!

KB said...

Yeah, we love it.

JJ said...

Great to see you happy!

KB said...

Yeah, we are!

Mama Zen said...


KB said...


Brian Miller said...

nice so what time is dinner? smiles

Whitesnake said...

Just goes to show ya can take an idea or technique and make it ya own........
Are we POSH or what?
Cook for you anytime babe XXXX

Whitesnake said...

Brian just call first and pop on by!

Miriam said...

I love it when I just throw a meal together and it works out perfectly, good for you! Miriam@Meatless Meals For Meat Eaters

It's a Keeper said...

Thanks for linking up to the It's a Keeper Thursday blog hop! I hope you come back next week and link something new!

Have a great weekend!

It's a Keeper

MrsJenB said...

Oooooh! Yum! I've made mini meatloaf wellingtons, but never the "real deal" like this! Looks and sounds yummy.

Visiting from It's a Keeper

KB said...

Thanks for stoping by everyone!

Carolyn said...

Looks looks FABULOUS. I'm gonna put this on my menu this week!

Thanks for linking it up on the FBF!

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