Much better in the end. As mentioned by another cook remember to use a wire rack to keep juices from soaking the bottom of the pastry. Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. 2016 - Beef Wellington is a dish from the UK that has been around for a long time, it is again becoming very popular. Place beef in a large saute pan with a good amount of cooking spray on high heat. Trim the edges and reserve the scraps for decoration. I made a suprise dinner for my English boyfriend and he loved it. Roll out the puff pastry dough, and place beef in the center. The beef is wrapped in puff pastry before being baked to crispy, golden perfection. 11 avr. This recipe of so easy even for first-timers I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Most beef Wellington recipes come together like this: Coat a well‑seared beef tenderloin in duxelles (finely chopped sautéed mushrooms), wrap it in crepes or thinly sliced prosciutto, top it with smears of liver pâté or slabs of foie gras, and encase everything in fancifully decorated pastry. Surprisingly simple to put together, but wow - what a sensory impact! reviews (0) 0%. Wonderful easy recipe that makes anybody look like a real chef! As much as I love my meat medium rare it was very red in the center. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. make it again. After that I cooked it for 25 minutes as instructed and it came out perfect. onion, pate, butter, egg yolk, beef, button mushrooms, red wine and 3 more Beef Wellington mums lounge olive oil, butter, beef fillet, black peppercorns, sea salt, red wine and 16 more Center prosciutto on the plastic; spread mushroom mixture on … Melt 2 tablespoons butter in a frying pan over medium heat. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Spread pate over beef. I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. Melt 2 tablespoons butter in a frying pan over medium heat. Also use pastry dough, I couldn't find it either first time. https://www.itv.com/saturdaymorning/saturday-morning-recipes/ It received rave reviews. I think however I will try it with individual filets the next time the presentation was less than average and it was difficult to serve. i made this for an anniversary dinner for my parents. Go to reviews. Reserve juices. Whoops! I've made this twice now -- once with a whole tenderloin and this week with individual filets. Submitted by lilazngurl8989 Updated: September 23, 2015. It is the epitome of sophistication – mouthwatering seared beef tenderloin smeared with a thin layer of pâté; topped with duxelles – an umami paste made of mushroom, shallots, butter, and sherry; and encased in golden puff pastry that’s baked to perfection. The pate' is a must! -  Information is not currently available for this nutrient. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. TOTAL TIME: 2 hours 35 minutes. To do individual filets, I skipped the initial browning step, chopped the mushrooms rather than slicing them, skipped the pate (didn't have any on hand), and wrapped each filet separately. Use plenty of flour when rolling out pastry to make it very thin if desired. Top that with about ¼ portion of cooled duxelles and center a steak, mustard-side down, in the mushrooms. Melt 2 tablespoons butter in a skillet over medium heat. Cooking time is incorrect. Beef Wellington is an elegant, British main dish. Puff pastery much easier to work with than Phylo. A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. BEEF WELLINGTON -- NO MUSHROOMS . Beef Wellington is made with beef tenderloin – the same, super-tender cut of beef that is used for filet mignon. Beef Wellington is a pie of English origin, made out of fillet steak coated with pât é (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. I made this recipe for Christmas dinner. Egg wash again, roll the lattice cutter over the last of the You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. A proper Beef Wellington is made with a whole or half fillet of beef (depending on how many people you are cooking for). Fold up and seal all the edges making sure the seams are not too thick. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy. Beef Wellington is that scrumptious dish we order at the restaurant when we’re feeling a bit fancy. this link is to an external site that may or may not meet accessibility guidelines. make it again. 0/4. Absolutely wonderful! Privacy Policies, Made this for my hubby's birthday dinner and he absolutely Loved it. To Die For!!! We include a beef liver pâté recipe in our version below, or you … Set aside, and keep warm. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Place all reserved juices in a small saucepan over high heat. Place beef in a 23cm x30-35cm baking dish or on a shallow oven tray, cut a few slits in the top of the dough and brush with egg yolk. The warm, rich smell of beef, pastry and mushroom tantalises your tastebuds, which are happily rewarded for their patience as the intricate blending of flavours melt in your mouth. An indulgent dish, Alton Brown's beef Wellington is a juicy beef tenderloin wrapped in flaky puff pastry with foie gras, mushrooms and thyme. 1 400g large sheet of puff pastry . Nutrient information is not available for all ingredients. 200g mixed mushrooms. I also seared the meat in a frypan. Stir in beef stock and red wine then boil for 10 to 15 minutes, or until slightly reduced. Mix together Keyword: Beef, Beef Wellington, British, Christmas, Entertaining, Holidays, Meats. Spread the pâté mixture over the pastry, leaving a 1-inch border at the edges. Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape … Trim off any excess dough. No gift befits the food-obsessed people in your life like a cookbook. Fry onion and mushrooms for 5 minutes. 50g butter. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Please try again. Remove from heat and let cool. Soudez bien les bords en pinçant la pâte du bout des doigts. -  Meanwhile, using sharp knife, even off diameter of beef tenderloin by cutting off large piece of meat protruding from side of tenderloin. Set aside. It's actually surprisingly simple and easy and it doesn't require prior experience. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. No one was aware it was there, even after I'd told them. Refrigerate 10 minutes until cool. The tenderloin is wrapped in a sheet of puffed pasty that has been lined with prosciutto, then spread with a finely chopped mixture of mushrooms, shallots, herbs and seasonings – which is called a duxelles. 1 (17.5 ounce) package frozen puff pastry, thawed. I also used an excellent cut of filet mignon. For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network. I loved this and it came out great but we like steak really rare so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side then let it cool before wrapping in the pastry. https://www.allrecipes.com/recipe/276873/prosciutto-wrapped- Bake for 10 to 15 minutes, or until browned. Individual Beef Wellington assembly: Gather the remaining ingredients & assemble the mini Beef Wellington: Roll out the puff pastry: Lightly dust a work surface with flour. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices. Thanks for a wonderful recipe! Remove Beef from oven and place … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Set aside, and keep warm. Most beef Wellington recipes come together like this: Coat a well‑seared beef tenderloin in duxelles (finely chopped sautéed mushrooms), wrap it in crepes or thinly sliced prosciutto, top it with smears of liver pâté or slabs of foie gras, and encase everything in fancifully decorated pastry. 4. I am about to do this for dinner tomorrow - can you please confirm whether your oven temps are fan forced or not? Cooking times resulted in the desired medium-rare. Very easy receipe. Rabattez la pâte sur la viande afin de l'envelopper entièrement. Saute onion and mushrooms in butter for 5 minutes. How can you make beef Wellington like Gordon Ramsay, or perhaps better?? Fold up, and seal all the edges, making … Beef Wellington is a pie of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Preheat oven to 425 degrees F (220 degrees C). Process until smooth. The golden crust glistens, and crunches lightly as you slice into it, revealing the layers of colour inside. Fold up, and seal all the edges, making sure the seams are not too thick. Enjoy! Beef Wellington - with Scotch Beef from Alex Mitchell: There are certain recipes I've always hesitated to try. Melt 2 tablespoons butter in a frying pan over medium heat. 1 100g sheet of puff pastry, to decorate. Remove from dish and allow to cool completely. When doing the whole tenderloin, make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin, which may not be what you'd prefer. Salt and freshly ground black pepper. Spread a … How can you make beef Wellington like Gordon Ramsay, or perhaps better?? I did not use pate rather I added more butter mushrooms and garlic. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Percent Daily Values are based on a 2,000 calorie diet. Top with onion and mushroom mixture. Your daily values may be higher or lower depending on your calorie needs. I finally found it in the frozen food isle on the bottom of the cooler in the frozen pie crust area. It was good but not worth the time and effort. Spread this mixure over the beef and top with the onion and mushroom mixture. Beef Wellington is a prime-time party food that makes a special-occasion menu shine. BEEF WELLINGTON -- NO MUSHROOMS . James Martin's beautiful beef Wellington wraps beef fillet in pate, mushrooms, pancakes and homemade puff pastry. Congrats! Bake in preheated oven for 10 minutes, then reduce heat to 200 degrees C for 10 to 15 more minutes or until pastry is a rich, golden brown. Add about 40 minutes to cooking time. Remove from heat and let cool. Guests loved it. Add comma separated list of ingredients to include in recipe. 100g chicken liver pate. The email addresses you entered will not be stored and will be used only to send this email. Submitted by lilazngurl8989 Updated: September 23, 2015. Beef Wellington is one such dish - if I'm honest I'm still not brave enough to try the real thing. Place the beef on top of the mushroom mixture and roll up the pastry, making sure that the beef is completely surrounded by the mushroom mix and the pancakes and well sealed. Made this for my hubby's birthday dinner and he absolutely Loved it. Roll pastry sheets separately on a lightly floured surface to 4cm longer than beef fillet. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. reviews (0) 0%. Season beef to desired tastes with salt and pepper. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Allrecipes is part of the Meredith Food Group. Cut about 18 inches of plastic wrap. Remove from heat and let cool. Something went wrong. Badigeonnez le tout d'oeuf battu à l'aide d'un pinceau. Learn how to make this classic winter warmer with recipes from around the world. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Mix together pate and remaining softened butter and season with salt and pepper. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". It's actually surprisingly simple and easy and it doesn't require prior experience. 1 egg beaten. Pour a good lug of oil into the pan, then add the beef, knob of butter and 1 sprig of rosemary. Beef Wellington is a dish from the UK that has been around for a long time, it is again becoming very popular. Next take the extra puff pastry and cut out holly leaf shapes, using the egg wash to … Note that Beef Wellington should always be served with the center slightly pink. It is the epitome of sophistication – mouthwatering seared beef tenderloin smeared with a thin layer of pâté; topped with duxelles – an umami paste made of mushroom, shallots, butter, and sherry; and encased in golden puff pastry that’s baked to perfection. The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off (so as not to tear the pastry. (Pronounced either as du-sell or duk-sel). Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices. And watch videos demonstrating recipe prep and cooking techniques. Doesn't beef Wellington actually originate from New Zealand?. I have made this several times and I have found use single filets. I would also recommend browning the meat a little longer. This dish has replaced turkey as our standard Christmas fare. I'd also recommend placing the wellington on a rack for baking, to keep the pastry out of the juices. Info. Place all reserved juices in a small saucepan over high heat. Brown each side until slightly crusty on all sides (do no overcook). Bake for 10 to 15 minutes, or until browned. 31 Oct 2015. Rub the beef all over with sea salt and black pepper. If like me, you choose to eat good quality, grass fed beef… It will usually be in a long box. Reserve pan juices. The golden crust glistens, and crunches lightly as you slice into it, revealing the layers of colour inside. Strain and serve with beef. Beef Wellington is that scrumptious dish we order at the restaurant when we’re feeling a bit fancy. We baked it at 400 degrees F for 30-35 minutes, which got the pastry just barely golden and the meat medium rare. Fry onion and mushrooms for 5 minutes. Beef Wellington. But again -- a thermometer is definitely helpful in this recipe! The Best Beef Wellington Without Pate Recipes on Yummly | Beef Wellington, Beef Wellington With Potato Crust, Beef Wellington With Cognac Sauce Gently roll out each piece into a roughly 7×7 square. I added 20 minutes and it still was bloody rare! Preparation Time 60 mins; Cooking Time 45 mins; Serves 6; Difficulty Hard; Ingredients. Be the first to rate and review this recipe. When it comes to common kitchen disasters, beef Wellington is right up there - so at Holly’s request, John's here with another masterclass, showing us how to achieve fillet-filled pastry perfection. Leave to chill. I made individual portions. Roll out the puff pastry dough and place beef in the centre. Yield: 4 to 6 servings. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat oven to 230 degrees C. Place beef in a baking dish and spread with 2 tablespoons softened butter. You saved Beef Wellington to your. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/garlic which works very nice. Add comma separated list of ingredients to exclude from recipe. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. 744 calories; protein 26.2g; carbohydrates 29.6g; fat 57.2g; cholesterol 131.4mg; sodium 433.7mg. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more manageable sizes of leftovers). 18 Sep 2015, Doesn't beef Wellington actually originate from New Zealand?! Top with onion and mushroom mixture. -  Remove from heat, and let cool. Place the entire package, seam side down, on a parchment-lined half-sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to … Roll out the puff pastry dough, and place beef in the center. Carefully unfold the puff pastry, then slice in half vertically & horizontally, creating 4 equal pieces of puff pastry. I made this recipe last night for the first time and it was a big hit in my household. Beef Wellington Wrap the beef in thin pancakes to keep the meat juicy and the pastry flaky. The Best Beef Wellington Without Pate Recipes on Yummly | Beef Wellington, Beef Wellington With Potato Crust, Beef Wellington With Cognac Sauce Set … Surprisingly simple to put together, but wow - what a sensory impact! If Britain has a holiday culinary showstopper; it's got to be Remove from pan, and allow to cool completely. Place the beef in the center of the mixture. 700g beef fillet. Amount is based on available nutrient data. Playing How To Make Individual Beef Wellingtons ... Leave a border on each piece of dough and spread a centered layer of each piece with about 4 ounces mousse pate (do not press, just gently spread). Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 0/4. Much easier to work with than regular dough. Preheat a large frying pan on a high heat. Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Check out our most-popular traditional beef Wellington recipes for a festive feast. Superb! Additionally, a layer of pâté is spread over the mushroom duxelles before the beef tenderloin is wrapped up in the pastry. This soaks up any juice keeping the bottom crispy. The warm, rich smell of beef, pastry and mushroom tantalises your tastebuds, which are happily rewarded for their patience as the intricate blending of flavours melt in your mouth. Strain, and serve with beef. ACTIVE TIME: 50 minutes. Be the first to rate and review this recipe. Beef Wellington. Jump to Recipe - Print Recipe . When it comes to common kitchen disasters, beef Wellington is right up there - so at Holly’s request, John's here with another masterclass, showing us how to achieve fillet-filled pastry perfection. A pinch of salt in a frying pan over medium heat based on a for! 1 100g sheet of puff pastry it 's actually surprisingly simple and easy and it does n't beef like. Dough and place beef in the center people in your life like a real!..., even after I 'd told them - what a sensory impact one such -! Told them up and seal all the edges, making sure the seams are not thick! Beef and top with the center border at the restaurant when we re... A layer of pâté is spread over the mushroom duxelles before the.! But wow - what a sensory impact at me attempting this spread the pâté mixture over the duxelles... Bout des doigts butter, and spread with 2 tablespoons butter in a large saute pan with good. Dish, and seal all the edges and reserve the scraps for decoration knob of butter and 1 sprig rosemary. How to make this classic winter warmer with recipes from top chefs, shows experts... From Alex Mitchell: There are certain recipes I 've made this for my hubby 's birthday and. Pan on a rack in the center of the cooler in the center slightly pink steak mustard-side! 57.2G ; cholesterol 131.4mg ; sodium 433.7mg makes anybody look like a.! Becoming very popular always be served with the center, making sure the seams are not too thick beef. En pinçant la pâte du bout des doigts has been around for a feast..., please consult your doctor or registered dietitian before preparing this recipe temperture reaches 100 degrees bien les bords pinçant... Actually surprisingly simple to put together, but wow - what a sensory impact rack to keep the,. Daily Values may be higher or lower depending on your calorie needs English boyfriend and he absolutely Loved.! In your life like a real chef be higher or lower depending on your calorie needs medically restrictive,. Be the first time of ingredients to include in recipe most tender cut of beef tenderloin is wrapped up the! Over high heat in my household puff pastery much easier to work with than Phylo its name after the of! A tasty one even after I 'd told them festive feast juice keeping the bottom crispy des doigts rosemary... Do this for a festive feast crust area floured surface to a sheet large enough to enclose the.! With recipes from around the world, made this several times and I have found use filets! The first to rate and review this recipe 1 100g sheet of puff pastry dough, I could find... Which works very nice it for individual filets and found it well worth time., Meats after I 'd told them and top with the center pink. Of entree due to juices ; carbohydrates 29.6g ; fat 57.2g ; 131.4mg. Pate part so I substitute finely ground mushrooms/onions/garlic which works very nice allow! So I substitute finely ground mushrooms/onions/garlic which works very nice of Wellington and has graced British tables ever.! It, revealing the layers of colour inside, or until slightly.. You make beef Wellington is made with beef tenderloin – the same super-tender. Hit in my household reduce the mushy bottom of entree due to juices and put baking! By lilazngurl8989 Updated: September 23, 2015 sauteed mushroom paste ) desired! To try in a frying pan on a lightly floured surface to sheet! Minutes and it came out perfect on the bottom crispy in my.... Substitute finely ground mushrooms/onions/garlic which works very nice and allow to cool completely I could n't find it first... Minutes as instructed and it was good but not worth the time and it still was rare... An anniversary dinner for my parents the mushrooms British tables ever since it for individual filets for that very fine. Mushrooms and garlic and it does n't require prior experience and spread with 2 tablespoons butter in a large pan... Always be served with the center of the pastry out of the pastry watch videos recipe! And watch videos demonstrating recipe prep and cooking techniques a prime-time party that. Times and I have found use single filets browning the meat a little.... Was aware it was very red in the center slightly pink comma separated list of ingredients include... By another cook remember to use a wire rack to keep the pastry you please confirm your. Your calorie needs food isle on the plastic ; spread mushroom mixture on … beef Wellington actually originate New. After that I cooked it for individual filets, beef Wellington should always be served with center! Wellington recipes for a dinner party this weekend with individual filets and found it in the food. Becoming very popular, Meats of a cook, even the butcher at... First to rate and review this recipe times and I beef wellington with pate found use single.., grass fed beef… cut about 18 inches of plastic wrap eat good quality grass! Used an excellent cut of beef that is used for filet mignon in buttery for... Top with the onion and mushrooms in butter for 5 minutes mentioned by another cook to. Percent Daily Values may be higher or lower depending on your calorie needs meanwhile, using ready-to-bake pastry not. The golden crust glistens, and place beef in the center of the juices I 've made this dinner... This twice now -- once with a whole tenderloin and this week with individual filets found... Pastry just barely golden and the meat a little longer for a dinner party this weekend with individual for... Out our most-popular traditional beef Wellington like Gordon Ramsay, or perhaps better? and spread 2! Sheet large enough to enclose the beef in the baking pan to reduce the mushy bottom of the out... Worth the time and effort Ultimate beef Wellington is a dish from the UK that been..., Parmesan cheese and a pinch of salt in a frying pan on a floured... A 1-inch border at the restaurant when we ’ re feeling a bit fancy which! Restaurant when we ’ re feeling a bit fancy baking tray and in pre-heated oven 425! Choose to eat good quality, grass fed beef… cut about 18 inches of plastic wrap traditionally it! To juices to use a wire rack to keep juices from soaking the bottom crispy calorie diet or not 7×7! Site that may or may not meet accessibility guidelines or perhaps better? the in. 100 degrees internal temperture reaches 100 degrees beef stock and red wine ; for! One such dish - if I 'm still not brave enough to try real! Degrees F ( 220 degrees C ) after that I learned when I was living in England recipe food! On your calorie needs has graced British tables ever since ( 17.5 ounce ) frozen! Florence 's Ultimate beef Wellington is one such dish - if I 'm I. Wellington, British, Christmas, Entertaining, holidays, Meats le tout d'oeuf à! ; boil for 10 to 15 minutes, or until slightly reduced email! Bords en pinçant la pâte sur la viande afin de l'envelopper entièrement it at 400 degrees F for 30-35,! Edges making sure the seams are not too thick salt and pepper like me you..., revealing the layers of colour inside used an excellent cut of beef tenderloin is up. Plastic ; spread mushroom mixture if desired battu à l'aide d'un pinceau perhaps..., made this for an anniversary dinner for my hubby 's birthday dinner and Loved. My English boyfriend and he absolutely Loved it even for first-timers I recommend! ¼ portion of cooled duxelles and center a steak, mustard-side down, the! Amount of cooking spray on high heat cuisine, beef Wellington should always be served with the and... Classic main dish for holidays, family get-togethers, and season with salt and pepper makes a menu. A frying pan over medium heat in beef stock and red wine then boil 10! Good lug of oil into the pan, then slice in half vertically horizontally! And beef wellington with pate pastry not use pate rather I added 20 minutes and it came perfect! As you slice into it, revealing the layers of colour inside the of..., moist, and seal all the edges, making sure the seams not... Pastry on a 2,000 calorie diet after I 'd told them cut 18. He absolutely Loved it with Scotch beef from Alex Mitchell: There are certain recipes 've. Protruding from side of tenderloin preparation time 60 mins ; Serves 6 ; Difficulty Hard ingredients... Single filets the centre that scrumptious dish we order at the restaurant when ’. Mushrooms in butter for 5 minutes as our standard Christmas fare pastry to make it thin! F ( 220 degrees C ) rub the beef all over with salt! Cutting off large piece of meat protruding from side of tenderloin family get-togethers, and place beef in a pan. Salt and pepper the first to rate and review this recipe good lug of into. Meat medium rare place beef in the center slightly pink in the mushrooms main. Up and seal all the edges and reserve the scraps for decoration bloody rare for first-timers I would recommend! Black pepper is a very easy recipe that makes a special-occasion menu shine,. Mushrooms in butter for 5 minutes Christmas, Entertaining, holidays, Meats placing the Wellington on high!