It is a dish to unite the family. It's fun. It requires work, but the result is fantastic.
There are two versions about the origin of this preparation, quite similar to a French recipe known as filet de boeuf en croute. Some claim that the Duke of Wellington fell in love with this dish at a reception in New Zealand and over time was institutionalized as an Anglo-Saxon culinary icon. The second legend says that this recipe was readjusted to commemorate the victory of Duke Wellington at the Battle of Waterloo by defeating Napoleon.
Beef Wellington is a dish consisting of covering a beef loin with pate (foie gras pâté), duxelles (onion, garlic and mushrooms mix) and wrap it in a delicate puff pastry, to bring to the oven and get a crispy crust. It is a clear invitation to maintain the tradition of baking.
Chef Catalina Vélez teaches you how to prepare a version without the foie gras pate. By the way, let yourself go and feel that you travel through time.
Beef Wellington
6 servings-Preparation: 45 min-Cooking: 1 h
' Duxelles '
3 tablespoons of butter without salt
1 finely chopped bighead onion
2 cloves of garlic finely chopped
300 g white mushrooms, clean and finely chopped
2 1 ½ pound beef loins each
Salt and pepper
2 tablespoons of butter without salt
Paprika sauce
1 tablespoon unsalted butter
1 clove of garlic finely chopped
½ Small white onion
1 teaspoon paprika
1 ¼ cups meat Bottom
½ Cup milk Cream
Salt
Puff pastry Dough
2 eggs
Step by step
1. Preheat oven to 180 ° C (400 ° F). Secure (' bride ') the meat with a cotton pita. Season with salt and pepper. In a skillet over high heat add two tablespoons of butter and seal the loin on all sides. Take it to the oven and cook for about 25 minutes. Allow to cool and store in the refrigerator. Reserve the cooking juices.
2. For the ' Duxelle ', in a frying pan under hot heat the butter. Add onion, garlic and pepper. Cook the ingredients until they are transparent and soft. Increase the fire and add the mushrooms. Hotel.
3. For the puff pastry dough, flour a flat surface and using a roller flatten it to a rectangle 18 centimeters long and 54 centimeters thick. Remove the strings from the loin. Spread a layer of 'duxelle' in the center of the dough, on top place the loin and cover it with another layer of 'duxelle'. 4. Take the tips of the puff pastry and cover the spine very well. Make a small tube with foil and place it in the middle of the Wellington making a small hole. Beat two eggs and paint the dough with a brush. 5. Grease a can or baking sheet and place the loin. Bake for 25 to 30 minutes, until the dough is golden and crunchy.
6. For the sauce, in a skillet over medium heat, add the butter, garlic and onion. Cook ingredients until soft and non-brown. Add paprika, loin cooking juices, meat bottom and milk cream. Integrate mixture and cook until halved. Rectify salt and pepper.
Serve a slice of beef wellington with your favorite vegetables and paprika sauce.
So you don't make a mistake
To better handle the dough of the puff pastry It is recommended to keep it fresh in the fridge until it is time to use it. It is important to have the correct thickness and proportions, for this reason work with a roll to stretch the dough, making movements against the hands of the clock, to achieve a larger rectangle that reaches to wrap the spine.
It is recommended to buy Lomo because it is a soft and tender cut that is cooked in an extraordinary way in the oven. To prevent the cooking juices containing fat and the texture is too hard, you have to choose a lean meat without connective tissue.
0 Response to "Beef Wellington, an icon of English cuisine"
Posting Komentar