turning it over for a short while to crispy up the top with the juices that oozed out..
I made this ages ago, I just found the pics in my ‘To do food’ folder and forgot that in was in holding to be blogged, I made this last month I think, I had a piece of filet in the freezer and was at a loss as to what to do with it, it’s similar to theBeef Wellington rolls, except I made up a 6oz flour/2oz suet pastry for it, despite it being almost duplicate I’ll blog it anyway.
Suet pastry beef roll:
I used suet pastry for this because apart from the fact I like it, it’s the easiest pastry to make, you don’t need to rub in the suet so it takes minutes..
I made the pastry and left it to rest while I made a mushroom duxelle, I left the stuffing to cool a bit first then put it in the middle of the pastry
Put the fillet on top
Rolled it up and brushed it with milk, only because I didn’t have an egg.
Then I baked it in a hot oven until it looked like that, turning it over for a short while to crispy up the top with the juices that oozed out..
cut it in half
and served it with potatoes and veg..
I enjoyed it, but I am a fan of suet pastry..