Beef Wellington

Recipes, Savoury

Beef Wellington

As you may have guessed from the picture, my beef wellington was a bit of a disaster. It was all going well until I tried to roll the pastry around the beef fillet – turns out the beef was still warm enough (from searing) to melt the pastry so I had to stick the pastry on the meat. Not very pretty. Despite my high hope for this dish, we all decided we would just prefer a steak. Much simpler and healthier.

But, the salad was delicious! I used the recipe for sweet potato and apple salad from The Kinfolk Table, but added a few things that needed to be used up. In the end this is what I did…

The Salad – vegan

2 kumara, sliced about 0.5cm thick

2 onions, red or brown, sliced into wedges

jerusalem artichokes, sliced about 0.5cm thick

beetroot, about 0.5cm thick

olive oil 

maple syrup

ground cinnamon

1 orange, cut into cubes

1 apple, sliced

lettuce, shredded

baby spinach

walnuts

pumpkin seeds

2 tablespoons olive oil

juice of half a lemon

salt and pepper

Heat the oven to 180ºC. Combine the vegetables in a roasting dish, drizzle over some olive oil and maple syrup. Sprinkle on some ground cinnamon and mix through. Cook for about 30-40 minutes, so the veges are all cooked and starting to caramelise.

When the veges are nearly cooked combine the orange, apple, lettuce, walnuts, pumpkin seeds and spinach in a serving bowl. In a small jug whisk together olive oil, lemon juice and salt and pepper.

Once the veges are cooked, and just before serving, add to the rest of the salad pour over the dressing and mix through.

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