Best Butchers in London – Award Winners

Shane Holland Executive Chairman of Slow Food UK visited Morley Butchers in Crouch End to present the 2015 London Best Butchers award. The Slow Food London Awards are a real seal of approval because the entrants and the final winners are all selected by London food shoppers.

Now in their third year these awards were created by Slow Food London to support and highlight the growing number of quality food retailers and producers within London which are the polar opposite of supermarkets .

In their awards statement Slow Food London said “The London Best Butchers award to Morley Butchers recognises excellence in their butchery, time-honed skills, as well as their impressive range of game and quality meat.”

“We are so pleased to have won this award for the second year,running, particularly as it is based on votes from our customers. A huge thank you to them for their support and enthusiasm for our products and what we do in the shop.”

Andrew Beresford – Morley Butchers

Slow food Best Butcher Award

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Individual Beef Wellingtons with Black Pudding

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Individual Beef Wellingtons with Black Pudding

These individual beef wellingtons are brilliant, the addition of some black pudding makes for a real tasty treat. It is an excellent way of cooking this most luxurious and tender cut of beef.

Ingredients For Individual Beef Wellingtons

4 x  fillet steaks (about 4cm thick) from Morley Butchers
15-30ml olive oil
Salt and freshly milled black pepper
50g mushrooms, finely chopped
75g black pudding, finely chopped
Handful fresh thyme leaves
15g melted butter
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
30ml/2tbsp freshly chopped flat-leaf parsley

Cooking Method For Individual Beef Wellingtons

Preheat your oven to Gas mark 7, 220°C, 425°F. Also remove your pastry from the fridge and allow it to warm up before you need to roll it out.

Heat the oil in frying or griddle pan on a moderate heat, season the steaks and sear for 30 seconds on each side. The set them aside to cool down. NB Trying to wrap a warm steak can result in the pastry melting and falling off!

In a small bowl mix together the chopped mushrooms, black pudding, thyme leaves and butter. Season with some salt and pepper.

On a lightly floured surface, unroll the pastry and divide into 8 equal squares (They need to be larger than the fillet pieces). Roll 4 of these to a slightly larger size as these will be on the top this extra will allow for covering the fillet and filling.

Position a seared fillet on each square, leaving a 1 cm/½inch border and spread on top a spoonful of the black pudding and mushroom mixture. Press down gently and brush the pastry edges with beaten egg.

Now place the larger square of pastry over the beef, seal and trim off any excess pastry. Brush the surface with beaten egg and sprinkle with the chopped parsley. Gently prick the surface of the pastry to allow the steam to escape.

Transfer the individual  beef wellingtons to a baking sheet and cook for about 12 minutes for medium. Thicker wellingtons will take longer than thin. Leave them to rest for 3-4 minutes.

They will be delicious served with seasonal vegetables and some boiled new potatoes.

This recipe for individual beef wellingtons comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes

By | 2017-03-08T13:01:14+00:00 March 8th, 2017|Categories: Beef, Recipes|Tags: , , |