I love Beef Wellington! Quite frankly anything inside (or outside, for that matter) puff pastry tends to meet with my approval. But Beef Wellington is hard work. Something I tend to let hard-working chefs cook for me in exchange for money. But I wanted to evoke the Wellington-ness of this classic†and make my own easy version using burgers. I’m not sure if I can call this dish Wellington at all but I guess it doesn’t really matter. What matters is that these were d-e-l-i-c-i-o-u-s. And really easy. Nothing the mere mortal cook can’t make.
I finally have my kitchen back and it’s about time! I decided to cook something comforting as it was the weekend and being in the new kitchen with the family around just begged for comfort food. Braised beef cooked in a pot roast was just the perfect winter warmer and I knew it would make the house smell gorgeous for hours.
This meatloaf is as simple as can be – it is all about the meat (and butter, and Port Wine). And as a lot of the dishes I cook and love, it comes from my Mumís endless repertoire of yummy homely foods.
If I want to make a fancier version I use herbs (parsley and oregano work well), chopped onions and/or garlic, grated parmesan and sometimes a tiny bit of chorizo (not too much as it can overpower the other meats). Feel free to add any combination of these until you have your favourite version. But trust me, the simple version is divine just as it is and it is dead simple to make. I wanted to post this version because I stand behind it flavour wise and didnít want to complicate the recipe for the sake of it.