Ingredients
For that rough puff pastry
- 500 g plain flour, plus extra for dusting
- 500 g cold butter, diced
- 250 ml ice-cold water
For that plant crpes
- 60 g plain flour
- 150 ml milk
- 2 eggs
- 15 g mixed herbs, for example flat-leaf parsley, chervil and chives, chopped
- 30 g clarified butter
- 1 beef fillet, about 800g-1kg, cut in the thick finish
- clarified butter, for frying
- 12 large green spinach leaves
- 1 egg
- watercress, to garnish
For that mushroom duxelles
- 80 g clarified butter
- 1 kg button mushrooms, very finely chopped
- 1 lemon, juice only
- 60 g shallots, finely chopped
- 100 ml double cream
- 2 tablespoons of chopped parsley
For that barnaise sauce
- 2 tablespoons of white-colored wine vinegar
- 30 g shallots, finely chopped
- 3 tablespoons of finely chopped tarragon leaves
- 10 cracked white-colored peppercorns
- 4 egg yolks
- 250 g butter, freshly clarified and cooled to tepid
- 2 tablespoons of finely chopped chervil
Suggestions and tips
It is really an very complex competition recipe requiring a lot of skill. Escoffiers original dish, that the Roux Scholarship competitors needed to make, was offered with Garnish la Bisontine: baby jewel lettuces braised in veal stock, and tart installments of pommes duchesse full of creamy cauliflower pure.
Method
1. For that rough puff pastry: place the flour inside a mound around the work surface making a well within the center. Add some butter and 1 teaspoon of salt and work them along with the fingertips of 1 hands, progressively drawing the flour in to the center using the other hands.
2. Once the cubes of butter have grown to be small pieces and also the dough is grainy, progressively add some iced water and blend until incorporated, fostering to not overwork the dough. Roll it right into a ball, wrap in cling film and refrigerate for ten minutes.
3. Gently flour the job surface and unveil the pastry to some 40 x 20cm rectangle. Fold it into three and provide it one fourth-turn. Roll the block of pastry right into a 40 x 20cm rectangle as before, and fold it into three again. Fundamental essentials first couple of turns. Wrap the block in cling film and refrigerate for ten minutes.
4. Provide the chilled pastry another two turns, moving and folding as before. This will make as many as four turns, and also the pastry has become ready. Wrap it in cling film and refrigerate for an additional ten minutes before using.
5. For that crpes: place the flour inside a bowl making a well within the center. Add one-third from the milk, the eggs, a pinch of salt along with a twist of pepper. Whisk gently to create a smooth batter, then pour in all of those other milk and blend completely. Pass the batter via a chinois or fine sieve. Cover with cling film and then leave to relax not less than half an hour.
6. For that beef: preheat the oven to 190C/170C fan/Gas 5. Trim the fillet associated with a membrane, then season throughout with pepper and salt. Heat the clarified butter inside a roasting pan on the medium-high temperature and sear the beef for several-4 minutes until golden, embracing colour evenly. Transfer towards the oven and roast for five-8 minutes, turning the meat over after 4 minutes. Lift the beef onto a wire rack and then leave to awesome completely. At this time it will likely be unusual.
7. Right before cooking the crpes, stir the herbs in to the batter. Gently grease a 26-30cm fry pan with a little clarified butter and put on the high temperature. Provide the batter a stir then ladle in only enough to pay for the bottom of the pan. Prepare rapidly for around one minute, then start having a palette knife and prepare for barely one minute more. Repeat til you have used all of the batter. Stack the crpes on the plate, layering a bit of greaseproof paper in between each to avoid them sticking together.
8. For that mushroom duxelles: heat the clarified butter inside a pan on the medium heat. Add some mushrooms and fresh lemon juice and prepare, stirring every so often, until all of the moisture has evaporated. Add some shallot and prepare for an additional 2 minutes, then pour within the cream and prepare, stirring, until it's all absorbed. Add some chopped parley and season to taste. Put aside to awesome, then chill.
9. Blanch the green spinach leaves in boiling salted water for thirty seconds, then drain and refresh in cold water. Drain well, separate the leaves and pat each one of these dry with kitchen paper. In a tiny dish, beat the egg plus a pinch of salt to create an egg wash and hang aside.
10. To put together, on the gently floured surface unveil the pastry to some rectangle about 40 x 25cm and three-4mm thick. Trim the edges to neaten. Place 2 crpes along the center of the rectangle and canopy with 8 green spinach leaves. Spread a 1cm-thick layer of mushroom duxelles along the center of the green spinach and crpes. Place the cold beef fillet on the top and heavily cover the meat, such as the ends, using the remaining duxelles.
11. Cover the mushroom duxelles using the remaining green spinach leaves and the other 2 crpes. Fold the crpes within the beef and, if required, stop any overlapping parts with scissors. Gently brush the ends from the pastry rectangle with egg wash. Fold one for reds within the beef brush it and also the ends with egg wash, then fold sleep issues within the beef.
12. Roll the 2 ends from the pastry to some thickness of four-5mm and trim to 8cm long. Brush all of them egg wash and fold on them the beef. Turn the pastry-wrapped beef over onto a baking sheet. Brush the whole top of the pastry with egg wash and refrigerate for ten minutes. Meanwhile heat the oven to 200C/180C fan/Gas 6.
13. Brush the whole top of the pastry with egg wash again and score it with leaf patterns while using tip of the pointed knife. Cut a little hole in the center of the pastry to permit the steam to flee during cooking and, for those who have one, insert a pastry funnel. Bake for twenty five minutes if you want your beef rare, or 35 minutes for medium. When the pastry becomes too brown because it cooks, cover loosely with foil minimizing the oven setting to 170C/150C fan/Gas 3.
14. For that barnaise sauce: in a tiny heavy saucepan, combine the vinegar, shallot, two-thirds from the tarragon and also the cracked pepper. Provide a simmer on the low heat and lower the liquor by half. Put aside to awesome completely.
15. Add some egg yolks and three tablespoons cold water towards the liquor. Set the pan on the really low heat (ideally make use of a heat diffuser) and whisk continuously for 8-ten minutes, before the sauce emulsifies and becomes wealthy and creamy the high temperature increases progressively but never allow it to exceed 65C. Switch off heat and whisk the clarified butter in to the sauce, just a little at any given time. Season with pepper and salt and, right before serving, stir within the chervil and remaining tarragon.
16. Make use of a palette knife to transfer the cooked beef en crote to some wire rack and allow rest for five minutes before carving and serving having a garnish of watercress along with a jug of barnaise sauce.