Everyone knows the classic English Beef Wellington, perfect for special occasions on the dining table. . Although this recipe is for two, it will be fine for a table of four, with little appetites.
You can choose between aged dried meat or a piece of venison, which is a nice, lean meat, which I decided to use in this recipe. A loin fillet is used that is wide and is cut from the center of the loin because it must be a uniform piece to be used for the Wellington.
INGREDIENTS:
1 x 550 g of deer venison as above or boned saddle 5ml of goose or duck fat, massaged into beef 300g brown mushrooms 1 crushed garlic clove 10 minced tarragon leaves Sweet sherry 25 ml or Madeira Sea salt and fresh ground black pepper 2 banana shallots, peeled and diced 2 salty pancakes, about 30 cm in diameter 350 g of all-butter puff pastry 25 g unsalted butter 1 egg yolk mixed with 5 ml of milk and beaten
INSTRUCTIONS:
How to cook Duxelle:
Soften the shallots and garlic in 10 g of butter over low heat. Add the mushrooms, raise the heat and cook until all the moisture has been eliminated.
Add the sherry and cook until it is dried again. Taste the mixture and season with salt and pepper. Add the chopped tarragon and set aside to cool.
How to Cook the Venison:
Sear the venison in a very hot frying pan, seasoning with salt and pepper until a rich colour has formed.
Add the remaining butter and baste the foaming butter over the meat for 3 to 4 minutes. Remove from pan and chill until the fillet is cold.
Assemble the Wellington:
Roll out the pastry to an oblong approximately 30 cm square and 5mm thick, making sure the pastry will wrap around both the meat and the duxelle.
Trim and lay the pancakes onto the pastry, leaving a 10 cm pastry edge at bottom and top. Spread a thin layer of duxelle over the pancakes.
Brush the edges of pastry with the egg and milk mix, Position the beef up the duxelle.
Taking care not to tear the pastry, start at the point nearest to you and fold the parcel over encasing all the filling. Gently seal the folded edge furthest away from you.
Gently indent into the sealed edge a table fork creating a secure seal. Trim the excess pastry away 10 mm from the fold.
Carefully score the pastry top with a sharp knife, making sure you don�t go through the pastry and expose the filling.
Brush with the egg and milk mix, place onto a baking tray lined with parchment paper and bake in a pre-heated oven, 185C fan for approximately 30 minutes, the pastry should be golden brown and brittle when cooked.
Using a meat thermometer, check the temperature of the beef which should be 54C after resting for 10 minutes, remove the Wellington from the oven at 50C if you want a pink beef wellington.
The dish is ready to be served. Enjoy this delicious classic English dish. Enjoy it.
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