Beef Wellington and Pain au Nutella & Shakerado

You wake up one morning and look in the mirror, and you ask yourself. What would Gordon Ramsey make for dinner. Beef Wellington, how hard could it be? Yes, there are people that screw it up all the time on Hell’s Kitchen. It is just puff pastry wrapped meat. A little meat package ready for delivery.

Beef Wellington with port demi glace and pan roasted Brussle Sprouts

Beef Wellington

250-350g Beef tenderloin
1 Crepe
50g Mushroom duxelle
50g Pate
1 sheet Puff pastry

To ensure you got a perfectly cooked Wellington, Sous Vide the beef (get your meat from Skagit River Ranch) to a rare temperature (54c for less 1 hour) before wrapping. I made my own mushroom duxelle using dried and fresh chanterelle mushrooms and some homemade blackcurrant port. Very important that the duxelle is completely dry. You can find good duxelle and pates at local gourmet stores. As I had a little bit of left over lob of Foie Gras, I made my pate with some Foie Gras and a splash of Madeira wine. Wrap it all up making sure there is plenty of pate and duxelle (save the puff pastry scraps). Cook at 200c for 20 minutes, or until the puff pastry is golden and crisp.

Shakerado and Pain au Nutella with whipped creme

Pain au Nutella & Shakerado

60ml Fresh brewed espresso
30ml Rum
50g Nutella
Puff pastry scraps

With the left over scraps from wrapping the Wellington you can make amazing little treats. Kept it simple and smeared Nutella on the entire side and just rolled them up. Bake along side the Wellington. For the Shakerado, brew your favorite cup of espresso, add a little tea spoon of sugar (Demerara if you have it on hand). Add rum (El Dorado 12 year adds something a little extra) and shake over ice until the coffee creates a nice frothy foam. Strain and serve with the Pain au Nutella.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

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