Text 1772, 112 rader
Skriven 2010-09-18 06:11:00 av Dave Drum (1:124/311)
Ärende: SF Gate 538
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Wellington W/Currant-Dijon Sauce
 Categories: Pastry, Beef, Cheese, Mushrooms, Wine
      Yield: 9 servings
 
MMMMM----------------------------BEEF---------------------------------
  3 1/2 lb Beef filet
           Kosher salt & ground pepper
      2 tb Olive oil
      2 tb Unsalted butter
    1/4 c  Minced shallot
      1 lb Cremini mushrooms; fine
           - chopped
      1 ts Garlic; minced
      2 ts Fresh thyme; chopped
     14 oz Package of puff pastry;
           - thawed
      1 lg Egg
      5 oz Blue cheese; crumbled

MMMMM---------------------------SAUCE--------------------------------
      1 tb Olive oil
      2 tb Minced shallot
    1/2 c  Dry red wine
      8 oz Unsalted beef stock; thawed
      2 ts Dijon mustard
    1/2 c  Currant jam
           Kosher salt & ground pepper
 
  Use an instant-read digital thermometer to check for doneness.
  
  For the beef: Pat beef dry with paper towels. Season with salt and
  pepper.
  
  In a large, heavy skillet, over high heat, heat oil until hot. Sear
  filet on all sides until golden brown, approximately 3 minutes per
  side. Remove filet from the pan. Set aside to cool.
  
  In another pan, over medium-high heat, melt butter. When the butter
  starts to bubble, add the minced shallots. Cook until they begin to
  turn translucent, about 1 minute. Add the mushrooms, garlic and
  thyme. Cook the mushrooms until all their released moisture has
  evaporated, approximately 5-6 minutes. Season to taste with salt and
  pepper. You should have roughly 2 cups of the mushroom mixture. Set
  aside to cool.
  
  On a lightly floured surface, roll out thawed puff pastry dough in a
  rectangle approximately 14 inches by 22 inches. Make sure that the
  rectangle is large enough to completely enclose the filet. Trim any
  excess dough. If desired, reserve excess dough for making decorative
  shapes, such as leaves, to garnish the Wellington prior to baking.
  
  In a small bowl, beat together egg and 2 teaspoons water for an egg
  wash.
  
  Sprinkle crumbled blue cheese, in a strip approximately 2 1/2 inches
  wide, lengthwise, down the center of the puff pastry. Make sure to
  leave enough room at both ends so you'll be able to fold over the
  dough. Spoon half of the mushroom mixture on top of the cheese. Place
  the seared filet on top. Place the remaining mushroom mixture on top
  of the filet. Gently fold the dough lengthwise over the filet,
  brushing the seam with egg wash to seal it. Fold up the ends of the
  dough, also brushing with egg wash. Carefully place the Wellington,
  seam side down, on a nonstick sheet pan.
  
  Brush the outside of the Wellington with egg wash. If desired, arrange
  decorative shapes made from pastry trimmings on the dough and brush
  with additional egg wash. Place in the fridge and chill for 1 hour.
  
  Preheat oven to 425oF. Bake the Wellington 30 to 35 minutes, or
  until the meat reaches an internal temperature of 125 degrees, and the
  crust is a lovely golden color. Let the Wellington rest for 15
  minutes. The temperature will rise approximately 10 to 15 degrees,
  for a final temperature of 135oF to 140oF, or medium-rare.
  
  For the sauce: Meanwhile, heat oil in a pan over medium-high heat. Add
  shallots and cook until golden, about 2 minutes. Add wine to deglaze
  pan. Let reduce slightly. Add beef stock and bring to a boil. Reduce
  heat slightly. Whisk in Dijon and a 1/4 to 1/2 cup of jam, depending
  on how sweet you want the sauce. Simmer until the sauce thickens and
  reduces slightly. You should end up with approximately 1 1/2 cups of
  sauce. Season to taste with salt and pepper. Keep sauce warm.
  
  Carefully remove Wellington from the sheet pan and transfer to a
  serving platter.
  
  Slice into 3/4-inch slices and serve with the sauce.
  
  * Note: Look for frozen unsalted beef stock in the frozen foods
  section at Whole Foods, Andronico's and other well-stocked markets.
  
  Serves 8-10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 07 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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