This takes a long time to cook, so the preparation must be done at least 4 hours before the meal is to be served. Preheat the oven to a low heat 135ºC | 275ºF. First, prepare the vegetables. Peel and slice the onions, peel and chop the carrots and peel and cut the swede into squares, wash and slice the mushrooms. Put the casserole over a burner, add the dripping or lard and melt.
When the fat has melted, add the meat and fry quickly, browning all over.
First, cut the meat into medium sized cubes and set aside. Slice the large onion and chop the garlic. Add the oil to the casserole dish and heat over a medium heat on a burner. Add the onions and fry for a few minutes. Now, add the meat and fry until brown all over. Add the flour and mix. Gradually pour in the wine, stirring all the time.
Do not stop stirring until the wine is all in and there are no lumps. Add the garlic, herbs and season with salt and pepper. Cover the casserole with the lid and place in the oven. Cook for two hours. When the two hours is up, add a little oil to a small frying pan and fry the bacon until it is going crispy.
Add the shallots and carrots to the pan with the bacon and cook until brown. Slice the mushrooms and add the mushrooms, bacon, carrots and shallots to the casserole. Cook for another hour with the lid on.
Serving options: Serve with sautéed new potatoes, noodles or plain rice. I like to spice up the rice a little by frying some onion in butter in a sauce pan, then fry therice in the pan and add the water last. Another option is to serve this with home made garlic croutons and a green salad.
This is a better option in the summer.
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For the stuffing:
If you prefer well-done beef, the extra cooking should be done the first time in the oven. Beef Wellington is served with roast potatoes, green beans, carrots and sprouts, a red wine gravy and a heavy red wine.
When the Wellington is ready, cut in thick slices at the table.
For The Crust:
Trim any fat from the beef. Mix together the oil and mustard, then spread over the beef with a knife. For the crust, combine the herbs and peppercorns on a plate. Roll the beef in the mixture. Tie the beef with lengths of kitchen string. Transfer to a roasting pan. Let stand for 40 minutes or up to 2 hours, or until the meat is at room temperature. Preheat oven to 230ºC | 446ºF.
For a rare-done fillet, roast for 20 minutes, or until brown and crusty on the outside and pink and juicy on the inside. For well-done beef, roast for 20 to 30 minutes, or until the meat is pale brown on the inside. Cover the beef with foil. Let stand for 5 minutes, then carve into slices with a sharp knife.
Variation: Boned loin of pork works equally well. Roast for 30 minutes, or until cooked.
Beat the fillet with a meat-bat whilst lavishly sprinkling the flour over the meat. Try to beat the flour into the fillet portions without tearing the meat. Brown the portions in oil with onion if you like too,only brown the meat, don’t cook it. Pack the meat in an ovendish and keep warm while you prepare the sauce.
Boil all the ingredients together and pour over the meat. Cover the ovendish with a lid or tinfoil.