Beef Wellington

097Beef, vegetables, and spices wrapped in a flaky crust and baked.  Not too hard to make and a good use of a mid-range piece of meat.  I had about a 2 lb piece of London Broil (keeping with the British theme), some various veggies, and admittedly used a canister of store dough.

061I trimmed the little bit of edge fat of this piece of London Broil and seared it for 4-5 minutes on each side to get a nice browning with a sprinkle of salt and pepper.

065067At the same time I chopped and sauteed garlic, rosemary, red onion, mushrooms and spinach.  Adding the spinach last once the others were mostly well cooked.

057060058I used an Ulu knife, a gift from Alaska.  I had never seen one before we were given this one but it is pretty useful.  I gave myself a pretty good cut one time though because you use it in a rocking motion and I ran right over my finger.  Through this and cooking experience, I can confirm that it is quite sharp.

066062Now onto the assembly.  I learned to let everything cool a bit before placing onto the dough.  Roll the dough out into a large pizza like circle and lay the veggies in an area about half the size of the dough circle and place the beef on the veggies.

068070Then start to roll it up like a….uh….a…burrito, yeah a burrito.

071072073075I used a few dough edges to make some fancy little ribbons.  Cut a few slits for ventilation and cook at 350 for about 30 minutes.  Consult the dough if you are using a store made can.  I could have taken it out earlier but being my first time I wasn’t sure what was going on inside.  Consider how well you cooked the beef earlier when deciding how long to cook.  Check it early is what I am trying to say.

095There is no official recipe write up for this as I sort of winged it.  Use whatever veggies you like, sear the steak, wrap it up and keep an eye on it.

– G –


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