Food Blogger Andaleeb Zohdy's Delicious Beef Wellington

Food blogger Andaleeb Zohdy is well known for her delicious ways of cooking. Today, she presents to See readers the ingredients and recipe of Beef Wellington.

** Ingredients

1 round meat

Marination

1/2 cup of yoghurt

2 tablespoons of soy sauce

3 tablespoons of dijon mustard or normal mustard

1 tablespoons of minced fresh garlic

1/2 tablespoon of ground pepper

1 tablespoon of table salt

2 sprigs of Rosemary

**Direction

Mix all above ingredients together except the rosemary and cover all sides of the meat with it

Then put one string of rosemary on the bottom side of the meat and the other on the top side of it and cover well with clingfilm and let it marinate for 6 to even 48 hours, the longer it sits the better.

Turn oven on 200 degree Celsius

Start cutting 1 medium size onion

1 medium size carrot

3 to 4 bay leaves

1/2 bunch of celery or 2 sticks of french celery

Sprinkle of pepper

Don't put salt on the veggies

Cover well and put in the oven for 45 minutes if medium to one hour per kilo if meat if well done

This piece of meat is 1900 kilos so it will take 1 1/2 hours for medium and 2 hours for well done

After the time passes get the tray out of the oven and let it sit without opening for at least 1/2 an hour then uncover and remove the oven string that surround the meat and sear the meat in a very hot skillet using butter until it gains a nice brown colour remove from heat.

Brush while hot the whole surface of meat with dijon mustard

Stretch a clingfilm over the counter and put thin slices of beef bacon overlapping each other to cover totally the whole round meat with it, then put the round meat on the bacon and roll the clingfilm to cover the meat with and close tightly and put in the fridge till cold.

To make the pastry (Pâte Braisee)

3 cups of pastry flour or any kind of less gluten flour like we use for biscuits and kahk

3/4 cups of cold butter (straight from the fridge) cut into 1 inch cubes or 2.5 cm

1 teaspoon of salt

1 teaspoon of sugar

1/2 cup + 2 1/2 tablespoons of freezing water or very cold.

https://youtu.be/L9RVYNHuQEA

** Using the food processor or your hands mix the flour, salt and sugar first till well combined then add the cold butter and cover with flour and cut butter into the flour till the butter becomes smaller than the size of a pea like homos if using a food processor use the pulse bottom and beat make sure to check every time the size of the butter so that it doesn't disappear in the flour then remove the flour butter mixture from the food processor into a clean bowl and start adding the iced water bit by bit using your hands without kneading very important dough should come together with the least amount of water only the amount mentioned little less or little more

Then cover with clingfilm and put in the fridge for at least one hour to the next day.

* Then roll the dough (pate Brisee) till 1/2 cm thick brush the surface with beaten eggs get the round meat and uncover the clingfilm and put on rolled dough and roll the dough over the meat and cover well and egg wash the surface of the dough put into a preheated oven 220 degrees Celsius till golden and bon appetit.

**For the meat gravy

Take the stock that came out from the meat and pass through a sieve and put into a saucepan if you want to increase the amount of gravy you can add chicken stock or beef or duck stock.

If the amount of stock is about 1 1/2 cups then put 2 1/2 measuring tablespoons of flour and whisk till dissolved put on fire and stir till thickened add 1/4 to 1/3 cup of cream or milk and 1 to 2 tablespoons of butter usually there is no need to add more salt or pepper and by this gravy is done.