You will love the recipes in the book this week Pie Dean Brettschneider, who are so comforting. I cooked Beef Wellington recipe for some friends and really loved it. This book delivers what it says on the tin – great pies. It’s amazing what you can do with cakes and this book has everything from one of the best apple pies this beautiful Beef Wellington.
You will love the recipes in the book this week Pie Dean Brettschneider, who are so comforting. I cooked Beef Wellington recipe for some friends and really loved it.
This book delivers what it says on the tin – great pies. It’s amazing what you can do with cakes and this book has everything from one of the best apple pies this beautiful Beef Wellington.
Aldo Zilli, recipe, cook, beef Wellington, proven, suggestions, rubber boots single chef famous meat [PH]
Buey individual Wellington
For the filling: 4 x cut into the center of the eye fillet of beef 3.5cm thick
Salt and pepper
1 tablespoon butter
2 tablespoons truffle oil
? 4 large mushrooms, thinly sliced
? 1 shallot, finely chopped
4 cloves garlic, finely chopped
? 4 tablespoons Gorgonzola
For the mass:
? 1 Quantity store bought puff pastry
For the glaze:
1 egg beaten with 1 tablespoon water
Yield: 4 INDIVIDUAL PIES
PREPARATION: 30 minutes plus cooling and cooling time
Cooking time: 35 minutes
Season the meat with salt and pepper. Put the fillets in a shallow baking pan and bake in center of oven for 10 minutes. Let cool. Or you can fry the steaks over high heat for 1-2 minutes on the sides and ends. Cover and refrigerate until cold.
In a heavy saucepan melt the butter and truffle oil over medium-low heat. Add the mushrooms, onion and garlic, and cook, stirring. When the mushrooms are lightly browned, season and transfer to a bowl to cool completely.
On a lightly floured surface, roll the dough into a square of 35 cm and cut into four equal pieces. Put 1 tablespoon of Gorgonzola in the center of each square, top with a quarter of the mushroom mixture and steak, pressing down gently.
Wrapping diagonally opposite corners pastry over meat, overlapping them. Seal the seam with egg. Bring the other two corners, sealing again. Seal holes and press the dough around the fillet to enclose completely. Repeat with remaining beef wellington boots and then place seam side down on a nonstick oven.
Chill, loosely covered, for at least one hour to one day.
Cut two slits in the top of each Wellington and brush with egg just before baking. Bake in a preheated oven at 220 ° C / 425? F / Gas Mark 7 oven for 20 minutes or until the pastry is crisp and golden brown.
aldo tip: Beef Wellingtons are delicious and I love serving a spoonful of red wine and reducing currant jelly with them too – delicious!
Excerpts of the pie, by Dean Brettschneider, published by Jacqui Small, priced £ 25 To order your copy at the special offer price of £ 20 with free delivery in the UK, call the magazine Saturday AbeBooks 0871 471 3469 or visit expressbooks.co.uk. To order by mail, send a check payable to The Express, along with their contact details, to The Express, Orders Dept 1 Broadland Business Park, Norwich NR7 0WF. Calls cost 10p per minute plus network extras.