Biff wellington recept1/16/2024 ![]() You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush. ![]() While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes. Heat oven to 392☏ Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it." This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Simply roll it into a ball and refrigerate until needed.īrush the meat as well as the pastry with egg wash. You don't want any air trapped between the pastry and the meat.Īny leftover pastry is fine to use for something else, even if covered in egg. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.ĭrape over the top layer of pastry very carefully, smoothing it down with your hands as you go. This version also is without the pate.I think that's why I decided to give it a whirl!!! Enjoy! :-) "This is Gordon Ramsey's version of Beef Wellington.It is an amazing dish.perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius.etc.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |