Speciality Meats for a British Classic

13/Jan/2012

Hayley's Demonstration Kitchen went down a storm recently with a specilal focus on traders Cumbrian Speciality Meats. 

Specialising in Lakeland Herdwick Lamb and Galloway Beef, Cumbrian Speciality Meats aim is to produce quality meat with the flavour of years gone by.

If you weren't able to join us for the Demo, here is just one of the delicious recipes for you to try at home:

Beef Wellington

Ingredients

• 1 kg beef fillet from Cumbrian Speciality Meats

• Salt and pepper

For the stuffing

• 5og butter from Real France

• 2 fat cloves of garlic, finely chopped from Only Organics

• 250g of mushrooms, finely chopped from Turnips

• 1 tablespoon of finely chopped parsley from Elsey & Bent

• Small bunch of fresh thyme

For the pastry

• 500g puff pastry

• 2 eggs, and a little milk lightly beaten from Hook Farm

Preparation method

• Preheat the oven to 180C.

• Season the beef with salt and pepper.

• Heat a pan and sear each side of the beef until golden brown.

• For the stuffing, sweat the butter, garlic, freshly chopped thyme and mushrooms in a pan over a low heat.

• Add the parsley.

• Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.

• Place the pastry so the longest half is facing you.

• Spread the mushroom mixture evenly over the half of the pastry closest to you.

• Place the beef on top of the mushroom mix.

• Roll the beef up in the pastry, leaving a slight overlap of Trim the ends of the pastry so they are flush with the beef.

• Place the beef Wellington on the paper; lightly brush the top with the beaten eggs and milk.

• Put the beef Wellington in the oven and cook for about 20 minutes or until dark golden in colour - enjoy!