August 21, 2012 | Posted in:The Power of Love with Chef Peter Blakeway
This idea of writing about our food at home is proving to be a real hit with all the family. Our 11 year old food photographer, Fraser, is getting more and more demanding, i think it must be the artist in him trying to get out. What is really neat is how we are all learning something new.
So, on to tonights meal. I was preparing a private cheffing job that included puff pastry so figured I’d use up the off cuts for our meal. The trick with beef Wellington is to precook the beef to the point that it needs 12 minutes in the oven inside the pastry (thats how long the pastry needs to puff up and colour), also season the steak really well before you wrap it in the pastry.