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.
250-350g Beef tenderloin
50g Mushroom duxelle
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.
Pain au Nutella & Shakerado
60ml Fresh brewed espresso
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!