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How To make Beef Wellington(Gourmet Mag)
3 1/2 lb Beef fillet, tied and larded
- at room temp 3/4 lb Mushrooms, finely chopped
2 1/2 tb Unsalted butter
1/2 lb Pate de foie gras, at room t
-mp 1 lb Puff pastry
1 lg Egg white, beaten
1 lg Egg yolk beaten with
1 t Water
1/2 c Sercial madeira
2 ts Arrowroot, dissolved in
1 tb Cold water
1/2 c Beef broth
2 tb Black truffles, finely chopp
-d Watercress for garnish
In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag. favorite.
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Breve ma esaustivo tutorial su come si fa il filetto alla wellington.
Ingredienti per 2 persone:
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Rinderfilet im Blätterteig. Filet Wellington mal anders!
Hallo zusammen, hier sind die Mengenangaben für, gutes Gelingen und guten Appetit! Vielleicht gefällt euch auch dieses Rezept: Gourmet Kartoffelpüree
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Zutaten für 2 Personen:
450 g Rinderfilet
1 Rolle Blätterteig
200 g Egerlinge
30 ml Marsala
2 EL Senf
8 Scheiben Speck
100 g Kalbsleber
0,5 Stk. Zwiebel
1 Stk. Knoblauchzehe
Salz, Pfeffer, Öl
Butter
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Foolproof Beef Wellington — A Christmas and Holiday Classic!
Beef Wellington is one of the world’s most famous dish for meat lovers—an especially popular holiday and Christmas recipe! In this foolproof Beef Wellington recipe, we add a classic Italian flavor: mushrooms with a hint of optional truffle! We'll show you how to make a Foolproof Beef Wellington— without the dreaded soggy bottom!
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In this PIATTO™ video recipe, we present:
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How to Make Foolproof Beef Wellington
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Beef Wellington is one of the world’s most famous dish for meat lovers. It is a seared beef tenderloin, wrapped in mushrooms, prosciutto, a crêpe and finally puffed pastry. This show-stopping dish can seem daunting for beginners. That’s why we are sharing with you PIATTO™’s foolproof Beef Wellington recipe! Forget Gordon Ramsay and Jamie Oliver— to make this recipe at home, you need the PIATTO's clear and easy instructions.
INGREDIENTS (SERVES AROUND 6 PEOPLE)
2.2 lb beef filet (fillet) after cleaned, cut to size
6 oz sweet prosciutto 'Prosciutto di Parma' (thin slices)
2 oz truffle sauce OPTIONAL – to add a flavor boost to the mushrooms
2 tbsp clarified butter SEE OUR RECIPE TO MAKE IT AT HOME!
2 tbsp cognac OPTIONAL – to deglaze
2 sheets puff pastry around 40cm x 30cm (16″ x 12″) in size
2 yolks eggs for pastry egg wash
1 tbsp heavy cream for pastry egg wash
fine salt as needed to salt the beef filet
Mushroom 'Duxelles'
2.2 lb mixed mushrooms button or champignon, or a mix- minced
3 shallots minced
1 handful parsley minced
2 tbsp butter or clarified butter
olive oil as needed
Crêpes —for two rectangular in size— 40cm x 30cm (16″ x 12″)
1 cup all-purpose flour
2 whole eggs
1 ¼ cup milk preferably, whole milk
½ tbsp fine salt
2 tbsp fine granulated sugar
2 tbsp butter melted
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TABLE OF CONTENTS
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0:00 intro
0:46 how to marinate the beef
2:43 how to make crêpes for Beef Wellington
5:58 duxelles with mushrooms
7:39 browning the beef filet
10:25 puff pastry and assembly
14:00 cooking and plating the Beef Wellington
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Production - Piatto LLC
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25 Easy Plating Techniques - Plate like a Pro
Follow this easy plating techniques to instantly elevate your food presentations. Ideas on how to plate sauces and purées. #plating #food