Ken
06-08-2009, 09:23 PM
Okay M-J de M.! As promised, here’s my recipe for Beef Wellington:
You will need the following Kitchen Tools:
Medium Sauté Pan
Baking stone (Pampered Chef has some great ones – or just use a cookie sheet)
Medium Length Wooden Spoon
Rolling Pin
A knife (Hmmmm, which is the BEST KNIFE?)
A grill (Gas, charcoal, or wood – your choice)
An oven
And the following Ingredients:
1. 1 Fillet Mignon (Tenderloin) per person. I like mine about 12 oz. each - 1ľ “ thick.
2. Pillsbury Crescent Rolls – 2 “pieces” per Fillet (The kind you buy in a refrigerated tube in the dairy case - I didn’t say it was ALL homemade, did I?)
3. Goose Pâté de foie gras with Truffles – About 2 oz. per Fillet. I get mine here: http://www.cardullos.com/epicurean.htm
4. An Assortment of Mushrooms – your choice
5. Medium White Onion
6. Dom B&B – this stuff: http://www.wineandliquorcourier.com/cordials_and_liqueurs/sku_266.htm
7. Butter
8. Light Cream
9. Salt, Pepper, and Garlic Powder
10. Flour - Just a little bit for Dusting
11. Butter-Flavored cooking oil spray
Preparation:
1. Pour yourself a snifter of B&B and nibble on a bit of the pate.
2. Preheat oven to temperature per Crescent Roll Package – place Baking Stone or Cookie Sheet in oven when pre-heating.
3. Season Fillets to taste with salt, pepper, and garlic powder.
4. Slice all mushrooms and the white onion (halved) to desired thickness.
5. Cut the Pâté de foie gras into approximately 2 oz. slices. You’ll get about 3 slices (you can stretch it to 4 slices) per package unless you nibble too much while cooking.
6. Lightly flour a CLEAN (NO CROSS CONTAMINATION, PEOPLE!) preparation surface and separate two crescent roll dough pieces per fillet. Using the rolling pin, roll out the crescent roll dough to the size necessary to completely envelope the fillets. Repeat process for each fillet. Set rolled out dough aside.
7. Place fillets on the grill. Remove when they are one step less in “doneness” than you prefer. (i.e. if you like your meat “medium rare” remove from grill when “rare”)
8. Put a nice chunk of butter in the sauté pan and sauté the mushrooms and onions. Season with salt and pepper to taste. Add a splash of B&B (maybe a few...) and a splash (maybe a few...) of light cream before the sauté process is complete.
9. When the fillets and mushrooms are done, place a generous portion of the mushroom/onion mix on the center of each piece of rolled out crescent roll dough. Place a slice of the Pâté de foie gras on top of the mushroom/onion mix, and finally place a grilled fillet on top of that.
10. Carefully fold the dough over the fillet and seal the edges. Turn this over, as you want the fillet to be on the bottom, with the Pâté in the middle and the mushrooms on top. Repeat for each fillet.
11. When complete, CAREFULLY remove the baking stone or cooking sheet from the oven. Spray lightly with the cooking oil spray. Place the Wellington pieces on the baking stone and return to the oven.
12. Keep an eye on the dough – when it turns light golden brown - THEY’RE DONE!
I often serve this with a nice Béarnaise sauce – a perfect accompaniment.
ENJOY!
You will need the following Kitchen Tools:
Medium Sauté Pan
Baking stone (Pampered Chef has some great ones – or just use a cookie sheet)
Medium Length Wooden Spoon
Rolling Pin
A knife (Hmmmm, which is the BEST KNIFE?)
A grill (Gas, charcoal, or wood – your choice)
An oven
And the following Ingredients:
1. 1 Fillet Mignon (Tenderloin) per person. I like mine about 12 oz. each - 1ľ “ thick.
2. Pillsbury Crescent Rolls – 2 “pieces” per Fillet (The kind you buy in a refrigerated tube in the dairy case - I didn’t say it was ALL homemade, did I?)
3. Goose Pâté de foie gras with Truffles – About 2 oz. per Fillet. I get mine here: http://www.cardullos.com/epicurean.htm
4. An Assortment of Mushrooms – your choice
5. Medium White Onion
6. Dom B&B – this stuff: http://www.wineandliquorcourier.com/cordials_and_liqueurs/sku_266.htm
7. Butter
8. Light Cream
9. Salt, Pepper, and Garlic Powder
10. Flour - Just a little bit for Dusting
11. Butter-Flavored cooking oil spray
Preparation:
1. Pour yourself a snifter of B&B and nibble on a bit of the pate.
2. Preheat oven to temperature per Crescent Roll Package – place Baking Stone or Cookie Sheet in oven when pre-heating.
3. Season Fillets to taste with salt, pepper, and garlic powder.
4. Slice all mushrooms and the white onion (halved) to desired thickness.
5. Cut the Pâté de foie gras into approximately 2 oz. slices. You’ll get about 3 slices (you can stretch it to 4 slices) per package unless you nibble too much while cooking.
6. Lightly flour a CLEAN (NO CROSS CONTAMINATION, PEOPLE!) preparation surface and separate two crescent roll dough pieces per fillet. Using the rolling pin, roll out the crescent roll dough to the size necessary to completely envelope the fillets. Repeat process for each fillet. Set rolled out dough aside.
7. Place fillets on the grill. Remove when they are one step less in “doneness” than you prefer. (i.e. if you like your meat “medium rare” remove from grill when “rare”)
8. Put a nice chunk of butter in the sauté pan and sauté the mushrooms and onions. Season with salt and pepper to taste. Add a splash of B&B (maybe a few...) and a splash (maybe a few...) of light cream before the sauté process is complete.
9. When the fillets and mushrooms are done, place a generous portion of the mushroom/onion mix on the center of each piece of rolled out crescent roll dough. Place a slice of the Pâté de foie gras on top of the mushroom/onion mix, and finally place a grilled fillet on top of that.
10. Carefully fold the dough over the fillet and seal the edges. Turn this over, as you want the fillet to be on the bottom, with the Pâté in the middle and the mushrooms on top. Repeat for each fillet.
11. When complete, CAREFULLY remove the baking stone or cooking sheet from the oven. Spray lightly with the cooking oil spray. Place the Wellington pieces on the baking stone and return to the oven.
12. Keep an eye on the dough – when it turns light golden brown - THEY’RE DONE!
I often serve this with a nice Béarnaise sauce – a perfect accompaniment.
ENJOY!