Differences

This shows you the differences between two versions of the page.

--- beef_wellington [2022/08/01 21:53] – created hc2qk
+++ beef_wellington [2023/03/08 18:36] (current) – hc2qk
@@ Line 1: / Line 1: @@
 ====== Beef Wellington ======
-Tags: [[dinner]] [[beef]] \\
+Tags: [[dinner]] - [[beef]] \\
 Active Time: 1 hour \\
 Passive Time: 2 hours + overnight rest \\
@@ Line 58: / Line 58: @@
   -Place tenderloin along the very bottom edge of the ham/mushroom layer. Spread sliced foie gras pate evenly over the top of the tenderloin. Carefully roll tenderloin in mushroom, ham, and fillo, using the plastic wrap to help tighten as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator
   -Dust board or countertop lightly with flour. Spread puff pasty on board and, using a rolling pin, roll into a rectangle at least 4 inches wider than the beef roll on its shorter side
-  -Unwrap the beef roll and place along very bottom edge of puff pastry with the fois gras pate side facing up.
+  -Unwrap the beef roll and place along very bottom edge of puff pastry with the fois gras pate side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with sharp knife
-  -Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with sharp knife
   -Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trim off the bottom flaps carefully
   -Roll entire beef roll over so that the bottom is facing up, then fold up the end flaps to seal completely. Roll beef back right side up. Transfer to a plate and chill for at least 30 minutes
-  -Adjust the oven rack to center position and preheat to 450F. Transfer wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and the center has warmed up to about 112F.
+  -Adjust the oven rack to center position and preheat to 450F. Transfer wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and the center has warmed up to about 112F. Remove from oven and allow to rest for 10 minutes
-  -Remove from oven and allow to rest for 10 minutes
+  -Use a thin spatula to loosen wellington from foil, then carefully transfer to carving board. Slice off the ends with a sharp knife. Carve wellington, sprinkle cut surfaces with chives and more coarse salt, and serve
-  -Use a thing spatula to loosen wellington from foil, then carefully transfer to carving board. Slice off the ends with a sharp knife. Carve wellington, sprinkle cut surfaces with chives and more coarse salt, and serve
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