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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