Beef Wellington On-the-Cheap
Posted
Mon, 08/19/13
Sunday dinner included my variation of Beef Wellington. The traditional recipe calls for beef tenderloin, which is highly expensive at the best of times.
Instead, I used a 3-pound boneless beef chuck roast, cooking the meat and vegetables in McCormick Bag 'n Season (seasoning mix and roasting bag for roast) prior to wrapping the meat in puff pastry.
Beef Wellington II (On-the-Cheap)
3 LBS beef chuck roast, boneless
Preheat oven to 350-degrees F. Rinse chuck roast under cold water. Using an ice pick, create small holes in top of roast through to the middle to allow for seasonings to distribute. Place roast in McCormick Bag 'n Season roasting bag and then into a large baking dish. Combine included seasoning packet with 1/4 C water. Arrange vegetables around roast in cooking bag; pour seasoning and water over the top. Secure cooking bag with included tie-wrap; leave a small opening to allow for steam to escape. Cook for about two hours; remove from oven. Cup open bag; place roast on a cutting board to cool. Using a slotted spoon, transfer vegetables from baking dish to a cooking pot; set aside but keep warm. Pour cooking juices into a small saucepan; add beef broth, stir and keep warm.
After roast has cooled, wrap with two puff pastry sheets. Use fingers to pinch and seal edges together. Brush top of dough with beaten egg and cut a few slits for venting. Place the wrapped beef roast into a baking dish coated with non-stick cooking spray. Increase oven temperature to 400-degrees F. Bake wrapped roast for about ten to twenty minutes, or until pastry turns golden brown in color. Remove from oven. Transfer roast to a cutting board and allow to cool for about twenty to thirty minutes before slicing. Serve with cooked vegetables and broth mixture for sauce.
To prepare the traditional version of Beef Wellington, click here.
The meal was wonderful, receiving raves all around. To view more pictures, click here.
It's difficult to ruin meat cooked in a roasting bag with pre-mixed seasonings. In fact, it's my preferred way of cooking beef or pork roasts. You simply can't go wrong.
Give it a whirl!
Tags: England;
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