BEEF WELLINGTON - Ian Curley
Learn how to prepare Beef Wellington within this exclusive master class with Ian Curley, Executive Chef from the European. We filmed this masterclass in Ian’s own home kitchen!
For that video introduced for you by SOPRANOV VENTURES Limited, visit world wide web.chefmasterclasses.com/
This recipe includes a number of elements, but when introduced together, creates an excellent, traditional winter-style dish that will certainly be considered a crowd pleaser.
Check out the way we serve this excellent dish. All of the recipes for that different elements pointed out listed here are below:
Convey a tablespoon of pea purée within the center of the primary course plate form right into a circle. Put the button mushroom garnish on the top from the purée and lay the wellington near the garnish. Drizzle home plate after some Dark wine Madeira sauce. Spoon the mushroom froth (optional) to the button mushroom garnish and finished with 3 sprigs of selected watercress.
1 x 190g Eye Fillet steak, trimmed of sinew fat
1 teaspoon Dijon mustard
1 x 15g proscuitto slice
1 x 30g strip of brioche pastry, 2cm wide 15cm lengthy
1 heaped tablespoon of mushroom duxelles, (see below)
Ocean salt
Freshly milled white-colored pepper
1 egg yolk beaten having a pinch of salt
Preparing the Wellington:
Heat huge based pan until hot. Gently oil season the attention fillet.
Seal the steak for around one minute on every side. Remove from heat devote the refrigerator immediately.
Once chilled, brush the top steak using the mustard. Then put the mushroom duxelles on the top smooth to some dome shape.
Wrap the strip of prosciutto over the top mushroom nicely using the ends overlapping at the end from the steak, trim off any excess prosciutto.
Nicely wrap the strip of brioche over the top prosciutto using the ends overlapping at the end from the steak, trim off any excess.
Put the wellington within the fridge to create.
Brush the pastry using the egg yolk just before baking. Bake at 180C for 14 minutes to attain medium rare.
3 shallots, finely diced
2 cloves of Garlic clove, finely chopped
1kg champignons or button mushrooms, finely chopped inside a Robot Coupe
2 tblspn Campania Oil
Ocean salt
Freshly milled pepper
Preparing Mushroom Duxelles:
Inside a heavy based pan heat oil. Sweat shallots garlic clove until soft.
Add mushrooms prepare until all of the liquid has evaporated. Stir regularly having a wooden spoon.
Add thyme season. Then remove from heat let it awesome.
BUTTON MUSHROOM GARNISH
10 baby button mushrooms
1 shallots, sliced
Garlic clove oil
1 tblspn Cream
Vegetable nage
1 teaspoon Dark wine sauce
20g Fresh peas
1 Baby Cos lettuce leaf, reduce julienne
10g baby brussel sprout leaves
Salt pepper
Preparing the button mushroom garnish:
Sweat the shallots within the garlic clove briefly without coloring.
Add some mushrooms still prepare for any minute.
Add some cream just a little nage, simmer adding dark wine sauce to provide a caffe latte color.
Add some peas prepare for any minute, adding the sprout leaves prepare another minute.
Finally, add some cos season.
750g frozen peas
300g thickened cream
5g ocean salt
1g freshly milled pepper
Preparing the pea puree:
Bring cream to some simmer inside a heavy based wide pan.
Add some peas, restore to some simmer rapidly.
Season remove in the heat.
Blitz inside a high-speed blender immediately.
Disseminate on the tray, make the blast chiller to awesome rapidly.
OPTIONAL MUSHROOM FROTH
5 shallots, finely sliced
1kg button Mushrooms, finely sliced
20g dry mushrooms (Dried Cepes/ Forestiere Mix)
3 sprigs thyme
100g unsalted Butter
20ml Campania blend oil
2L water
200ml Cream
Salt freshly milled pepper
Skim milk
Foie gras shavings
Preparing the mushroom froth:
Inside a heavy based pan, heat butter oil.
Add shallots prepare until soft.
Add button mushrooms thyme. Show up heat and prepare until all
moisture is evaporated from mushrooms.
Add water dried mushrooms, reduce completely to some glaze.
Add cream then go back to boil then season.
Strain keep liquid. Use mushrooms for an additional purpose (ie: inside a mushroom risotto)
Finshing the froth:
Add 1 teaspoon skim milk to two dessert spoons of mushroom cream, give a pinch of Foie gras shavings froth having a Bamix stick blender.
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