triadapost.blogg.se - Biff wellington

In the middle of the season, Gordon uses porcini and ceps for the Wellington.

Switch up your protein with Gordon’s salmon en croûte. In this lesson, Gordon uses chive and thyme flowers-a recipe included in the class workbook-but look for different combinations of spices to use in your crepes.

Experiment with other kinds of savory crepes to wrap around your filet.

Remove and let rest for 5 minutes before slicing and serving. Refrigerate for 5 minutes.ĥ.| Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Season with more salt, place on a parchment-lined tray and insert thyme sprig. Use the back of a knife to gently score the wellington and create a decorative pattern. Unwrap the wellington, discard the plastic and smooth the ends, then brush with egg wash. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends.

Lift the plastic wrap up and roll the pastry over the beef, until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. Lightly brush pastry with egg wash and season with salt and pepper. Unwrap beef and place on the pastry 1/3 of the way up. Use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit beef. Refrigerate for 20 minutes.ģ.| Preheat convection oven to 425 degrees F° or non-convection to 450 degrees F°.Ĥ.| Again use a damp towel to moisten cutting board, then layer three pieces plastic wrap. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Spread the mushroom duxelle over the ham. Depending on the width of the tenderloin, take 2 to 3 pancakes and trim into squares the length of the tenderloin, then line them up vertically on the plastic. Layer three pieces of plastic wrap overlapping each other on the board. While hot, brush Dijon mustard all over, and then let it rest.Ģ.| Take a damp towel and moisten your cutting board. Remove beef to sheet tray and pour the juices from the pan over it. Heat a cast iron skillet and add grapeseed oil, then sear beef, cooking 60 seconds per side. Use your hands to press salt and pepper in while rolling and shaping beef to be cylindrical. Place a parchment square between so they don’t stick.ġ.| Season beef liberally with salt and pepper on all sides. Continue cooking until batter is finished, making about 5 crepes.

Move quickly because you don’t want any browning to occur. Let it cook for 25 to 30 seconds until set, then using an offset spatula to lift one side, flip and cook on other side for just a few seconds. Add 1/4-cup batter to the pan and swirl the pan so the batter spreads evenly along the bottom into a very thin pancake. Transfer to the refrigerator to rest for at least 30 minutes.Ģ.| Lightly spray a 10-inch nonstick pan and place over low heat. Remove from heat and coo.ġ.| In a large mixing bowl, combine eggs, flour, milk, chives, thyme and salt. Stirring frequently to be sure mushrooms don’t stick, cook until all the moisture has evaporated, about 10 minutes. Season well with salt and pepper and add the thyme. 1.| Place a medium sauté pan over medium high heat.