Kenwood Christmas Menu:
~ The Main Event ~
Beef Wellington (Boeuf en Croute) Recipe
Over the last three weeks, myself and four other lucky food bloggers (Beth, Sian, Becs and Eliza) have been part of the Kenwood Christmas Menu challenge; we all received a Kenwood Titanium Chef in order to create a special Christmas menu. I can’t believe that this is last challenge post for this wonderful event, and I have enjoyed every minute getting to know my fabulous Kenwood Chef over the last few weeks. I have made bread in it at least TEN times, I have diced, chopped, blended and mixed! I have beaten, whisked, sliced and shredded, and I am totally in love with it – it has cut my preparation time down by at least HALF in the kitchen. It’s not just because I received this fabulous machine for free that I am saying this, it is without doubt the BEST kitchen appliance I have used, on the mixer and food processor front that is……I have had a food processor in the past, and also hand mixers too, but, I have never owned a stand mixer with attachments, and I am very impressed with the sturdiness and quality of the mixer, as well as it’s shiny good looks! I am now going to come clean and tell you what I did to it two weeks ago; whilst making meringues for my Mini Clementine and Pomegranate Pavlovas, I tried to add more egg whites to the machine as I realised that my eggs were too small, so more whites were needed – the machine was on low and just whisking them all nicely, so using an egg separator I tried to add them via the opening lid on the splatter cover as it was mixing………and the egg separator FELL IN! OMG! I watched in horror for a few seconds as my plastic egg separator flew around the bowl before I woke up and turned the machine off! Everything was okay though, even the egg separator was in one piece, the balloon whisk was okay, the bowl was okay and my machine was just fine! It MUST be a sturdy piece of kit is all I can say……..and I have continued to use it with no problems since then.
Over the last few weeks I have concocted and created several recipes, and the themes of the Kenwood Christmas Menu are as follows:
The Kenwood Christmas Menu:
Nov 19th: “Getting Ready”
Nov 26th: “Preparing the pud”
Dec 3rd: “All the trimmings”
Dec 10th: “The main event”
Beef Wellington (Boeuf en Croute)
My last post today is all about the main event – whether it be a turkey, goose or a nut roast. It’s all about the big meal on the big day, and although I am a turkey fan, as well as chicken, goose, duck, Guinea fowl etc. I decided to put my Kenwood to good use and make a Beef Wellington (Boeuf en Croute); I used the food processor for the mushrooms and the mixer for my pastry. (I will share the recipe for that later, when I get to take some step-by-step photos) I also served this magnificent dinner with some of my Spiced Red Cabbage with Apples, which meant I used my shredder and slicer attachment in the food processor again. A Beef Wellington takes time to prepare, the cooking is only about 30 to 45 minutes before serving, but the preparation is time-consuming, however, it is WELL worth it. I decided to share a Beef Wellington recipe for my main event as beef is so expensive now, a real luxury, but if you manage to buy a lovely British beef fillet it is perfect for that special celebration meal. I have to fess up here, as the Americans say, as I am not a huge lover of red meat – I like it little and not too often, but a beef fillet cooked this way is fabulous, and the wild mushroom duxelles that covers the beef as well as the buttery puff pastry is the icing on the cake, in a beefy way!
I was DELIGHTED with the results of my Beef Wellington – it was perfectly cooked, medium-rare and the pastry was beautifully crisp as well as being buttery and flaky. I prefer my meat slightly less pink, but my husband and our guests said it was fabulous and they all enjoyed it immensely. I served it with spiced red cabbage, sprouts, parsnips, carrots, scalloped potatoes, red wine gravy and some home-made redcurrant jelly.
I think this is a stunning recipe to end my Kenwood Christmas Menu challenge on and once again I would like to thank Kenwood, Jade and Tom for asking me to take part in this creative and fun event, with a VERY big thanks for the best Christmas present I have had too, that’s my Kenwood Titanium Chef! I hope all my readers have enjoyed the last three weeks, and that you have been inspired by the recipes I have created and shared here. The recipe for my Beef Wellington (Boeuf en Croute) is below and I think that it would make a STUNNING alternative to turkey for the main event! Have a wonderful week, not long now, just 2 weeks to go……..go on, have a mince pie and a glass of sherry, you’re worth it! Karen
What’s in a name?
The origin of the name is unclear. Some theories suggest beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington; other theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but with a noted lack of evidence to support this.Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars. Still another theory is the dish is not named after the Duke himself, but rather the finished filet was thought to resemble one of the brown shiny military boots which were named after him. Clarissa Dickson Wright, celebrity chef and co-host of the BBC cooking show Two Fat Ladies, maintains that the dish “has nothing to do with that splendid hero, the Duke of Wellington; it was invented for a civic reception in Wellington, New Zealand, but it is a splendid addition to any party.”
“Wellington” is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations are sausage Wellington, lamb Wellington and salmon Wellington.
~ Sponsored Post ~
(I received a Kenwood Titanium Chef in order to create recipes as part of the Kenwood Christmas Menu Blogger Challenge)
Day Ten on the Advent Calender:
Kenwood Christmas Menu Posts: