where am I?
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
Related articles
-
Question Dear Richard, While on holiday in Brittany we visited Pont Aven. We bought a delicious local cake there but I don`t know the name and I`d love to find a recipe. It was rather like a danish pastry dough but very buttery,
-
Question Judy Elkins whats to know: I have recently moved and am now a new owner of an Aga. We have a number of Bramley apple trees and would like to know how to do the perfect baked apple. Many thanks Answer Richard Responds:
-
Basic Cookware Kit for Aga Cookers
Question Dear Richard, We are in the process of moving to a house which has an Aga and need some advice on cookware. What do you suggest is the basic kit we need for cooking on an Aga, having never used one before? Many thanks
-
Question Dear Richard, I am waiting for my first `Aga` to be installed in the next few weeks (a re-conditioned two-oven model). It will arrive with shelves, large and small roasting pans and the toaster. I already have a
-
Question Richard Can you tell me what Lamb Henry is please? <br>Thank you<br>Michael Smith Answer Dear Michael LAMB HENRY Lamb Henry is a delicious casserole. It is important to include the pieces of bone
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