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How To make Beef Wellington(Gourmet Mag)
3 1/2 lb Beef fillet, tied and larded
- at room temp 3/4 lb Mushrooms, finely chopped
2 1/2 tb Unsalted butter
1/2 lb Pate de foie gras, at room t
-mp 1 lb Puff pastry
1 lg Egg white, beaten
1 lg Egg yolk beaten with
1 t Water
1/2 c Sercial madeira
2 ts Arrowroot, dissolved in
1 tb Cold water
1/2 c Beef broth
2 tb Black truffles, finely chopp
-d Watercress for garnish
In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag. favorite.
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Beef Wellington plus Carls's One Pot Pasta I Vivi kocht mit Carl Hegemann
➡️ Wenn ihr Euch durchklicken ???? wollt , ich habe Kapitel angelegt, siehe weiter unten.
Der legendäre Carl Hegemann war zu Gast bei Vivi kocht.
Er ist Dramaturg, emeritierter Professor und Autor, ausserdem bekennender Gourmet und Liebhaber der repräsentativen und der schnellen Küche.
Seine schnelle 20-30 min Küche läuft unter dem Motto:
Es soll nicht länger dauern, als man dann zum Essen braucht. ♥️
Fantastisch!
Sein neues Buch Dramaturgie des Daseins - Everyday live (2021) ist im Alexander Verlag erschienen. Die erste Auflage ist bereits fast ausverkauft.
Ich hab es gekauft und verschlungen!
Ein Leckerbissen, der jetzt auf meinem Nachttisch liegt und den ich immer wieder in kleinen Häppchen geniesse!
Viel Spass mit dem Beef Wellington und Carl’s One Pot Pasta. Es sind einfache Rezepte und meine kleinen Tipps helfen beim Nachkochen.
Und bitte bewertet gerne das Video und abonniert meinen Channel.????
Guten Appetit wünschen Vivi und Carl
ZUTATEN & REZEPT
#carlhegemann #beefwellington #onepotpasta
★★★★★★★★★★★★★★★★★★
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Begrüssung
Tartufata für die Füllung
Zutaten für das Beef Wellington
Fleisch Zubereitung
Vorbereitung der Champions
Die Füllung
Buchvorstellung von Carl Hegemann - Die Dramaturgie des Daseins
Leber der Pilzmischung beifügen
Knoblauch Tipp
Rezept Butterbrötchen mit Trüffel
Fleisch und Füllung in den Blätterteig verpacken
Finale
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Il filetto alla Wellington in un 3 stelle Michelin inglese con Marco Zampese - Connaught***
Il filetto alla Wellington è una ricetta inglese dall'origine incerta, estremamente scenografica e opulenta, che ha raggiunto grande popolarità proprio grazie al web e allo chef inglese Gordon Ramsay. Nel nuovo episodio della serie Italiani a... ci troviamo al Connaught Hotel di Londra, uno degli alberghi più famosi della capitale inglese, con Marco Zampese, il giovanissimo head chef del ristorante 3 stelle Michelin di Hélène Darroze. Insieme alla sua brigata conosceremo tutti gli accorgimenti tecnici alla base di questo grande piatto delle feste, ma scopriremo anche la notevole versatilità del filetto in crosta, con due versioni originali, una a base di piccione, l'altra vegetariana.
In collaborazione con Berkel
INGREDIENTI - 6/8 pax
Beef Wellington
2:54 Preparazione del filetto
Filetto di manzo/ Beef fillet 700g
Senape di Dijon/Dijon Mustard 100 g
Pepe nero/Black pepper qb/to tast
5:41 Fondo Bruno/Brown stock sauce:
Manzo/Beef 2kg
Scalogno/Shallot 200g
Testa d’aglio/Head of garlic 1
Olio EVO/EVO oil 100 ml
Burro/Butter 150g
Bouquet garni 1
Madeira qb/to taste
Brodo di pollo/Chicken stock qb/to taste
7:21 Duxelles di funghi/Mushrooms duxelles
Funghi freschi/Fresh mushroom 1kg
Scalogno/Shallot 60g
Burro/Butter 40g
Olio EVO/EVO Oil 40g
Prezzemolo/Parsley 50g
Sale e pepe nero/Salt and pepper qb/to taste
9:11 Crespelle/crêpe
Uova/Eggs 3
Farina “00”/Flour 50 g
Latte intero/Whole milk 500ml
Olio EVO/EVO oil 40ml
Sale/salt 4g
Prezzemolo/Parsley 25g
10:15 Prosciutto crudo/Prosciutto 10 fette/10 slices
11:39 Assemblaggio/Assembly
Pasta sfoglia/Puff pastry 1kg
Uovo/Egg 1
Guarda gli altri due episodi girati a Londra (Roast Beef e Steak Ale Pie) insieme ai video della serie Italiani a...:
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