Although it’s not the quickest meal to prepare, this recipe is straightforward and the result is definitely the best Beef Wellington that I’ve tried!
Beef Wellington Ingredients:
- Season the beef with salt and freshly ground black pepper and sprinkle with thyme.
- Heat a frying pan until hot and add a little oil.
- Cook the beef briefly, turning occasionally, until brown on all sides. Remove the beef and allow to cool then spread the mustard all over the beef.
- Roll the puff pastry out so that it’s big enough to wrap around the beef and completely enclose it.
- Place the beef on top of the pastry and roll it up to form a parcel. Brush the edges with beaten egg and press down to close.
- Brush the beef wellington all over with beaten egg and then place in the fridge for 30 minutes.
- Place the beef wellington onto a sheet of buttered baking parchment.
- Transfer to the Halogen Oven to bake on 160°C for 30 minutes, until the pastry is golden-brown and the beef is cooked to your liking. Use the lower rack.
- You may need to cover with foil for the first 15 minutes to ensure it doesn’t burn.
- Remove from the oven resting for five minutes, and then serving in slices with your chosen vegetables.
A classic roast dinner to please the whole family!
Best served with roast potatoes, Yorkshire puddings, vegetables and gravy.
Cooking times will vary slightly depending on the size of the joint and on you own personal taste.
- Beef joint
- 2 tbsp golden syrup
- 2 tbsp dark brown sugar
- 4 tbsp horseradish
- Black pepper
- 300ml red wine
- Preheat your halogen oven by using the preheat setting or set the temperature to 210ºC.
- Combine the sugar, golden syrup and horseradish in a mixing bowl. Season with black pepper.
- Place the beef joint on a roasting tin and place on the low rack. Cook for 20 minutes before dropping the temperature down to 180ºC.
- Coat well with the horseradish sauce and cook for a further 20 minutes for every 450g. If the joint begins to darken too much during cooking, cover securely with tin foil.
- Around halfway through cooking, add the red wine – this will mix with the beef juices nicely.
Once your beef is cooked, wrap in tin foil and leave to rest for at least 20 minutes. Prepare the gravy in this time, using the natural juices in the roasting pan. Mix 1 tsp cornflour with a little stock and add it to the roasting pan. Heat gently and stir well as it thickens, to avoid any lumps. Serve with roast potatoes, Yorkshire puddings and steamed vegetables.
On pretty much every advert for a halogen oven you will see a golden roast chicken, cooked to perfection – and that’s because halogen ovens are probably the best way to cook this versatile bird. Simply follow these instructions to get a perfectly cooked roast chicken to be served however you best like it. Continue reading Cooking a Whole Roast Chicken In A Halogen Oven
Pies are one of the UK’s favourite dishes and one of the best takes on it is the classic beef and vegetable pie. Easy to make and delicious to eat, this dish goes equally well with a mixed salad in the summer as it does a plate of winter vegetables and gravy in the winter.
Continue reading Beef and vegetable pies
Cornish pasties are one of England’s great dishes – but unfortunately, one that is often overlooked in the cookbooks and has become a staple of the many high street bakers. So follow this recipe for a great traditional cornish pasty, filled with meat and vegetables, and serve with beans or eat on its own. Continue reading Cornish Pasties In A Halogen Oven – Done In Half The Time!
This venison ale pie is a no-nonsense, fuss-free, dish made with classic ingredients and minimal preparation time. Once cooked it’s best served with winter root vegetables and gravy for a classic winter warmer… Continue reading Venison Ale Pie Recipe, A Classic Winter Warmer…
When you want a curry, you usually reach for the takeaway menu – but by using your halogen oven you can knock together a healthy lamb Biryani in no time at all. Best served with pilau rice and naan bread.
In addition to a Halogen oven, you will need… Continue reading Lamb Biryani
The aromatic Asian spices in this delicious recipe work perfectly with beef shin, brisket or braising steak to create a memorable main course. Serve with crisp, stir-fried vegetables and steamed rice. Continue reading Asian Beef with Ginger
An easy to prepare, tasty and nutritous meal that will serve 6
As well as your halogen oven you’ll need…
Halogen oven frying pan
450g (141/2oz) lamb tnederloin cut into small chunks Continue reading Lamb and tomato couscous
An easy to bake, light and fluffy cake that can be made from scratch in just over an hour and serves up to 8 people! A great pudding that works well after any one of our delicious halogen oven main courses. Best served clotted cream and a cup of afternoon tea. Continue reading Blueberry and apple slice