Monday, November 12, 2018

GRANDSONS BEEF WELLINGTON ENJOY DAN:


GRANDSONS BEEF WELLINGTON THAT THEY ARE GOING TO COOK
                                                                                                By CHEF DAN:                                                                         
Serves 4

INGREDIENTS:
1-1/2- pounds beef tenderloin
9 crimini mushrooms
1/4-pine nuts
1/4-cup fresh thyme, chopped
3 tablespoon olive oil
Pinch sea salt and freshly ground black pepper
1/4-cup Dijon mustard
8 slices prosciutto
7 ounce fluff pastry (needs 3 hours to defrost if using frozen)
Flour to dust
2 egg yolks beaten with 1 teaspoon water

DIRECTIONS:    (PREHEAT OVEN TO 400 THEN 350 DEGREES)
1.   Roll the beef in salt and pepper, then add oil and when sizzling.
2.   Add beef and sear for 20 seconds each side including the ends.
3.   Add mustard all around it while it cools down.
4.   Put the mushrooms in a blender with some pepper
5.   Add the pine nuts and blend again.
6.   Scrape the paste into a pan without oil and cook on high heat for 10 minutes, tossing frequently.
7.   Add thyme to the paste and spread it out to cool.
8.   Put a big piece of plastic wrap on a work surface and arrange the prosciutto on it, slightly overlapping each one with the other.
9.   Then grind over some pepper and spread the mushroom paste over it
10.                Place prosciutto and paste around the beef to form a tight jacket, twisting the ends of the plastic to secure.
11.                Chill for 20 minutes; then remove the plastic wrap.
12.                Roll out the puff pastry on a floured surface, lay the beef in the center, and brush with egg yolk and fold the ends over.
13.                Place the wrapped steak on a large piece of plastic wrap.
14.                Pinch the ends closed, using the plastic to tightly seal the wrap.
15.                Chill for 15 minutes to allow the pastry to rest.
16.                Lightly score the pastry in 1/2-intervals and glaze again.
17.                Bake for 20 minutes, then lower the setting to 350 and bake 10 minutes more.
18.                Allow to rest 12 minutes, beef should be pink in the middle.

ENJOY DAN:                                                 BON-APPETITE!!




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