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Beef Wellington
Answer
Dear Anne
The recipe in Mary Berry`s Aga book works very well and can be prepared ahead of time, it will happily keep in the fridge for up to 24 hours. Cook as instructed, on the grid shelf on the floor of the roasting oven for 25-30 minutes until a pale golden brown. Then leave in the tin to rest for 10-15 mins on a cloth on top of the simmering plate lid before transferring to a warm serving platter and carving. I usually cook this as my guests arrive whilst serving drinks and canapes and when cooked to perfection leave to rest in this way while we eat the first course. I would not recommend hot-holding in the simmering or warming ovens as the meat will be likely to over cook and become an unattractive grey colour - a waste of good fillet. I would however make gravy ahead of time and keep that in the simmering oven, transferring to a gravy boat which has been warming on the top plate at the last minute. This means the handle of the gravy boat is cool enough to hold but the contents are piping hot.
Best wishes
Richard Maggs
THE AGALINKS COOKERY DOCTOR
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Question
I am having friends for dinner and would like to serve Beef Wellington for the main course. I have never cooked this in the Aga before and would like to know if I should use the cold shelf in my roasting oven to prevent the pastry from burning? Also, would I be able to put the cooked Beef Wellington into the simmering oven to keep hot until everything else is ready to serve? I own a two-oven Aga. Your advice would be gratefully appreciated. Many thanks Anne Deans