Wednesday, 6 November 2013

Onglet Wellington

I don't like to play favourites with food. There are so many very delicious things to eat in the world that it seems a shame to single out one or two dishes. I do go through periods of obsession, though, where everything I cook has nutmeg, or prawns, or pomegranate in it, and there are some dishes that I am delighted to eat more often than others.

Beef Wellington is one of the ones that I am delighted to eat quite often. Unfortunately, the recipe usually calls for an astonishingly expensive piece of beef, which means we really can't afford to eat it quite as often as I would like to. I've now worked out a way of making it a more regular treat.

Onglet is our usual cut of steak. It's inexpensive, delicious and, when cooked with a bit of care, as tender as you like. I couldn't see why it wouldn't work in a Wellington.
I seared the steaks for about a minute a side, then let them cool completely. They were the same weight, about 150g each, but one was long and thin and the other short and squat, so I cut a slice off the long one to even them up a bit. I made a duxelles from onions, mushrooms and garlic, flavoured with some tarragon, vermouth and a spoonful of minced truffles. I poured all the juices from the cooled steaks into it as well.

When the duxelles had also cooled, I spread it onto a sheet of puff pastry, topped it with the meat, rolled it up and gave it a good glazing of egg.
Then it waited obediently until I was ready to bake it. Half an hour in a 180C oven had it beautifully cooked. So beautifully cooked, in fact, that we didn't get a picture of the final plated portion. The flavour was just right, and the texture didn't suffer at all from being made with the cheaper cut of meat. Fillet at £37.25 a kilo or onglet at £12.45 a kilo? I will still use fillet for special occasions, but the onglet does make it an affordable option.


Barbara said...

Am not familiar with the word onglet, so looked it up. Looks like I know it as hanger steak. Nice to know it works in a beef Wellington. Looks pretty and you've got some great flavors there.

Pamela @ Brooklyn Farm Girl said...

This is a recipe I wouldn't have necessarily thought of doing, but it turned out beautiful! Would love to give it a shot.

grace said...

i've never eaten beef wellington, probably because i abhor mushrooms. i can see why you love it though, and i've always been impressed by its elegance. :)


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