Skip to main content

Beef Wellington

 Today we tackle the fine dining: Beef Wellington with gluten-free homemade Fettuccine 
That sounds sophisticated and it is, but it's also delicious and puts a big smile on everyone’s face.


The Ingredients : 

  • top sirloin,
  • mustard
  • about a pound of mushrooms 
  • a cup or so of pine nuts
  • 10 slices of prosciutto 
  • thyme leaves
  • salt, pepper
  •  puff pastry 
  • egg for the egg wash

The realization: 

Wash the mushroom and put them in the blender, along with the toasted pine nuts ( you don't HAVE to toast the pine nuts, I do as this action allows me to eat them without triggering a migraine)




Blend, using the slicing blade, until the mushrooms and pine nuts become a dough


While doing that, put a pan on the stove, a little bit of olive oil, and sear the meat all over. You want it to be brown, but still rare. Take off the pan and rest on a serving dish.


In the same pan, fry the mushroom paste with thyme leaves and seasoning. Keep on the heat until there is no more water getting out of the mushrooms.


Lay some cling film on top of a cutting board


On the cling film lay the slices of prosciutto and the mushroom paste on top of the procciuoto. 


Brush the meat with some mustard.



Lay the meat on top of the mushroom/prosciutto setup, and roll them over the beef. Using the cling film as a "pocket", roll tight and put in the fridge for about 2 hours.


After 2 hours, take the meat off the fridge, cling off of the meat and put the meat on top of the rolled puff pastry.


Wrap the meat completely, making sure there are no holes or tears in the pastry sheet. Using an egg wash, wash the pastry, roll in a cling film and set to rest for about 30 minutes in the fridge.


Preheat oven to 390°F. Position rack in center of the oven
Take the Beef Wellington out of the fridge, score the pastry lightly with the back of a knife, give it a good egg wash.


Bake the Beef Wellington for about 25 minutes, or until the inside temperature reaches 63°C. 

While the beef is in the oven, make a sauce.

Heat a large pan, add some olive oil and when the oil is hot ( before the smoking point) add 3 or 4 finely sliced shallots, 1/3 cup of peppercorn, some basil leaves ( finely sliced) and some thyme. Cook until the shallots turn light brown.


Add a splash of sherry vinegar and 500 millilitres of white wine ( you can use red wine if you prefer, I personally can't as I'm allergic ).
Leave on the stove top to reduce.


Add a few tablespoons of sour cream, and the pasta in the pan.



When the beef Wellington is at the correct temperature, take it out of the oven and let it rest for about 10 minutes before slicing.



Serve with the side of pasta, 





Enjoy !!




Comments

  1. AnonymousFebruary 1, 2022 at 6:35 AM

    Harrah's Resort Casino - LuckyClub
    Harrah's Resort Casino in Las Vegas, NV. Enjoy our casino games, hotel and spa at Harrah's Resort, luckyclub where fun never stops! Rating: 7.8/10 · ‎10 votes

    ReplyDelete

Post a Comment

Popular posts from this blog

Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan. Ingredients :  - 1 filet of white fish ( I use lingcod as it's what we have in the freezer)  - 1/2 cup of mayonnaise - 2 tablespoons of mustard - 2 garlic cloves, pureed  - 2/3 cup of walnuts - 2/3 cup of pecans - fresh parsley - parmesan - 3 large carrots - Using a mandoline, slice the carrots and steam them until cooked. - pat the fish dry, and season with salt all over - in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish. - put the nuts in a ziplock bag and with a pan, smash them!  - add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine - coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish). ...
1 comment
Read more

Tenderloin grass fed beef with shallot sauce.

Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots.....  I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy. It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !!  For the sauce, you will need :   6 shallots peeled and thinly sliced   1/2 cup of white wine 5 tablespoons of sour cream Olive oil Butter Salt and pepper   For the steak 2 tenderloin steaks   1 shallots Salt and pepper to taste.   Sauce : Peel and slice the shallots, and cook them in the pan with olive oil and butter.   When browned, add the white wine and reduce for a few minutes.   Add the sour cream, salt, and pepper, and reduce to thicken.   The tenderloin steaks : I use sous-vide for tender...
Post a Comment
Read more

Sous-Vide chuck roast beef

 I buy my meat straight at the farm, and I like knowing how it was fed and where it comes from. Last year, I bought a cow that was exclusively grass-fed. If the meat was lean and tasty, it definitely lacked fat. I cooked it, and we ate it, but more than once I was disappointed with the result.  It was chewy, very chewy ..... I asked on some forums what my solution could be to avoid this fact, and one person came up with the idea of trying sous-vide cooking. I ordered a water circulating device, took a large plastic container, and gave it a try. I must say that I was not disappointed, and I decided to explore that method of cooking a little more. We finished that cow, ate it all .... and I went to another farm to buy half a cow that was grass-fed BUT grain-finished.  Today I tried to make a chuck roast, using the sous-vide technique and finishing it in the oven.  That was a success !!  Steps :  I used a frozen roast. Put it (still frozen) in a bag ( a ziploc...
Post a Comment
Read more