Im cooking beef wellington tonight, the cut is fillet and it weighs 900g. How long do I cook it for and at what temperature?
Thanks for all your answers!

Best reply by depps_lover:

ELEGANT BEEF WELLINGTON

1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish

(Ask your butcher to trim tenderloin of fat).
(Available at specialty stores).

About 2 hours before serving:

1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.

Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.

2. Thaw pastry as label directs.

3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.

4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.

5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.

6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.

7. Prepare Bordelaise Sauce.

8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.

Makes 10 servings.

BORDELAISE SAUCE:

In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.

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Im cooking beef wellington 900g, how long do I cook it for and at what temperature?

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Hi!

I am wanting to try once a month cooking- cooking in bulk then freezing it. I am having a baby in 6 weeks, and we just bought a house, so it’s what I want to do to (a) save time and energy after baby comes and (b) save some $
For example, what should I have on hand, what type of packaging for storing the food in the freezer, I need recipes, how to cook in bulk tips and hints, etc… I am not much of a cook to begin with (I hate doing it!) but thought this might be easier than cooking a different meal EVERY NIGHT like I do now…
Any tips and websites would be appreciated!

THANK YOU!

Best reply by Immortal Beloved:

First of all, I would start with a good cookbook. One I can reccomend is “Frozen Assets”. This book explains everything in great detail. Another is the “Thirty Day Gourmet”. http://www.30daygourmet.com/
They also do a good job of explaining and have great kid and budget friendly recipes (you MUST try the peanut butter balls!).

In those two books will be all you need to get going, truly. I have a degree in Home Economics and have been doing my once a month cooking for years now. It is a Godsend to say the least!

One GREAT tip which comes to mind, freeze all casseroles and such in gallon ziploc bags laying flat. Once frozen, you can stand them up like books and save a TON of space!

If you have any questions, feel free to post on our website, we’re always glad to help! www.mommyhell.com

Oh..did you realize that by cooking once a month you can shave literally hundreds off your food bill? It usually saves me at LEAST a hundred dollars but I have fed my entire family of four for two hundred for a months worth of meals. I swear, it’s stunning. I’m not saying you won’t be awful tired on your cooking day though!

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