Recipes using the best cuts

Beef Wellington

Very rich and filling Time 2 Hours, Serves 4-6

1 KG Beef fillet
30 mL ordinary Olive oil
225 Gram small mushrooms
50 Gram Butter
175 Gram Liver pate smooth

370 Gram Pastry frozen puff
Pinch or two Salt
Pinch or 4 black Pepper
1 Egg, whole beaten

Trim and tie up fillet to retain its shape. Season (mainly pepper). Heat the oil in a large frying pan, add the fillet and fry briskly to brown, pressing down with wooden spoon to seal the meat. Then roast in the oven at 220C/425F/mark 7 for 20 minutes. Remove from the oven and remove the string.
Fry the mushrooms in the butter till soft and leave to go cold, then blend in the pate. Roll out the pastry to a large rectangle, about 1cm thick. Spread the pate mixture down the middle of the pastry place meat onto this and fold the pastry into a parcel.
Put parcel on original baking dish (still with the roasting juices In it) parcel edges underneath, glaze the parcel and bake in oven at 220C/425F/mark 7 for 50 minutes, covering with foil after 25 minutes.

Individual Beef Wellington

Simpler than above, just as good! 80 mins, Serves 2

500 Gram Beef fillet
15 mL Olive oil
1 small Onion
100 Gram small Mushrooms
50 Gram rough Liver pate

200 Gram Puff pastry
Pinch or two Salt
Pinch or 3 black Pepper
Pinch fresh Thyme
1 Egg whole beaten

Cut the fillet into two equal size pieces and season (mainly pepper). Heat the oil in a large frying pan, add the fillet and fry briskly to brown, pressing down with wooden spoon to seal the meat.
Roughly chop the mushrooms and onions and fry in pan juices till soft. Add the thyme, mix in then leave to go cold. Roll out the pastry to two rectangles, about 1cm thick. Spread the pate down the middle of the pastry pieces and place meat onto this. Cover the top of the meat with the mushroom and onion mix and fold the pastry into two parcels and brush with the egg.
Put parcel on original baking dish (still with the juices In it) and bake in oven at 200C/400F/mark 6 for 30-40 minutes, till the parcel is nicely brown. Do not cover.

Tournedos Medicis

A great favourite at home. Ideally served with a few peas and fresh bread (to mop up the sauce). Serves 4.

4 thick DEXTER fillet or Rump steaks
1 oz/25gm Butter
4 twigs Fresh Rosemary

1 large slurp red port
1 large slurp Double Cream
Salt, pepper

Season the steaks lightly and saute them in the butter with the rosemary between the steaks and the pan, turning frequently till cooked as you like them. Remove the steaks to a warm dish and dioscard the rosemary. Add the port to the pan and scrape and mix into the pan juices. Biol rapidly to reduce the liquid by about half, then stir in the cream and bring back to the boil, stirring rapidly. Pour the sauce over the steaks and serve immediately with some very fresh bread.

Beef Wellington	Very rich and filling Time 2 Hours, Serves 4-6
	1 KG Beef fillet 30 mL ordinary Olive oil 225 Gram small mushrooms 50 Gram Butter 175 Gram Liver pate smooth	370 Gram Pastry frozen puff Pinch or two Salt Pinch or 4 black Pepper 1 Egg, whole beaten
	Trim and tie up fillet to retain its shape. Season (mainly pepper). Heat the oil in a large frying pan, add the fillet and fry briskly to brown, pressing down with wooden spoon to seal the meat. Then roast in the oven at 220C/425F/mark 7 for 20 minutes. Remove from the oven and remove the string. Fry the mushrooms in the butter till soft and leave to go cold, then blend in the pate. Roll out the pastry to a large rectangle, about 1cm thick. Spread the pate mixture down the middle of the pastry place meat onto this and fold the pastry into a parcel. Put parcel on original baking dish (still with the roasting juices In it) parcel edges underneath, glaze the parcel and bake in oven at 220C/425F/mark 7 for 50 minutes, covering with foil after 25 minutes.
Individual Beef Wellington	Simpler than above, just as good! 80 mins, Serves 2
	500 Gram Beef fillet 15 mL Olive oil 1 small Onion 100 Gram small Mushrooms 50 Gram rough Liver pate	200 Gram Puff pastry Pinch or two Salt Pinch or 3 black Pepper Pinch fresh Thyme 1 Egg whole beaten
	Cut the fillet into two equal size pieces and season (mainly pepper). Heat the oil in a large frying pan, add the fillet and fry briskly to brown, pressing down with wooden spoon to seal the meat. Roughly chop the mushrooms and onions and fry in pan juices till soft. Add the thyme, mix in then leave to go cold. Roll out the pastry to two rectangles, about 1cm thick. Spread the pate down the middle of the pastry pieces and place meat onto this. Cover the top of the meat with the mushroom and onion mix and fold the pastry into two parcels and brush with the egg. Put parcel on original baking dish (still with the juices In it) and bake in oven at 200C/400F/mark 6 for 30-40 minutes, till the parcel is nicely brown. Do not cover.
Tournedos Medicis	A great favourite at home. Ideally served with a few peas and fresh bread (to mop up the sauce). Serves 4.
	4 thick DEXTER fillet or Rump steaks 1 oz/25gm Butter 4 twigs Fresh Rosemary	1 large slurp red port 1 large slurp Double Cream Salt, pepper
	Season the steaks lightly and saute them in the butter with the rosemary between the steaks and the pan, turning frequently till cooked as you like them. Remove the steaks to a warm dish and dioscard the rosemary. Add the port to the pan and scrape and mix into the pan juices. Biol rapidly to reduce the liquid by about half, then stir in the cream and bring back to the boil, stirring rapidly. Pour the sauce over the steaks and serve immediately with some very fresh bread.