My Name Is Wellington. Beef, Wellington. November 16, 2013Posted by Deniz Olcay in Uncategorized.
add a comment
What on earth inspires a person to cook beef wellington for themselves, on a Saturday afternoon?
Well, let me tell you, nothing gets me going like a good ol’ challenge from a good ol’ friend.
I was talking to my good friend Kaan, who happens to be a chef at one of Jamie Oliver’s restaurants in London, and asked him:
“Dude, what should I cook tonight? I’m lacking some much needed inspiration.”
When he mentioned Beef Wellington, I’ll admit, I had no idea what it was. I blindly accepted the challenge, not knowing what I was getting myself into. After I hung up the phone, I rushed to my trusty Joy of Cooking to figure out what the hell this Beef Wellington really was. After some reading and Google searching, I was ready to tackle the beast.
Let me say that this is probably one of the most delicious things I’ve ever made. I encourage you to summon your inner strength and put this on your menu tonight. You’ll thank yourself when you take that first bite.
What You’ll Need:
- 1 pack of frozen puff pastry
- Couple sprigs of fresh thyme
- Colman’s English Mustard
- 0.75 lbs of Beef Tenderloin – Fillet Mignon
- 1 pack of Prosciutto
- Mushrooms (7-8 of them)
- Garlic (3-4 cloves)
- Chicken Liver Pate (7 oz.)
- Scallions (Half cup)
1. Marinate the fillet in olive oil, salt, and pepper for about 30 minutes. I used some fancy mushroom salt, which made it extra tasty. Check your spice cabinet and be creative. Don’t let this intimidate you!
2. Place about 7-8 mushrooms, half cup of scallions, 4-5 sprigs of thyme, and 3-4 cloves of garlic into a blender. Add some olive oil. You should also take out the frozen puff pastry out of the freezer if you haven’t already done so. We will be using it soon, and need it to thaw.
3. Add in 1 pack of chicken liver pate (7 oz.) to the mushroom mixture.
4. Cook the mushroom mixture in a pan until the moisture is absorbed. Add a tablespoon of Vermouth if you have some. Give it a taste, this is what makes the beef wellington really come alive.
5. Using the same pan, throw in the fillets. Sear them on each side for about 2-3 minutes until brown. Set aside.
6. Lay out some stretch film on your kitchen counter. Layer the prosciutto on the film. Spread the mushroom mixture on it, and place the beef on top. Rub mustard over the beef.
7. Roll up the stretch film over the beef. Let it sit in the fridge for about 30 minutes.
8. While the beef is resting, cut and season some potatoes with salt, pepper, paprika, rosemary, olive oil. Throw them into the oven for about 30-45 minutes at 400 degrees.
9. Take the frozen pastry and lay it on a piece of stretch film. Beat one egg, and spread it over the pastry (egg-wash). Take the stretch film out from over the beef and place it right in the middle of the pastry.
10. Use the stretch film to roll the pastry over the beef. Make sure it’s nicely sealed. Use some of the remaining egg wash over the entire pastry. Place it on a baking sheet, and cut 2 vents on top of the pastry. I used some more of my fancy mushroom salt on top of the pastry before putting it into the oven.
11. This is the tricky part. I’d recommend using a meat thermometer to check the internal temperature. The cooking time will vary depending on how much time you took to brown the meat, your oven, etc. You should be on the safe side and not cook it for long. I placed it in the oven at 420 for about 30 minutes.
12. While the beef is cooking, cook some asparagus with just olive oil, salt and pepper. Add in some of the potatoes you cooked and combine them in one pan. Sear them until crispy.
13. Let the beef wellington rest for about 10 minutes before cutting. Place everything on a plate, and you’re ready to go!!
14. Tell me that doesn’t look amazing….
At-Home Steak Dinner: Kale Chips with Bacon, Mushrooms Stuffed with Jalepeno, Garlic, and Cheese October 5, 2013Posted by Deniz Olcay in Uncategorized.
add a comment
I was shopping at Trader Joe’s today, and I noticed an extremely fresh and tender-looking delmonico steak. I just couldn’t resist despite the price tag. The delmonico is a fatty cut of meat, but it makes it much more flavorful than a fillet. Plus, if you select the right cut, you can get it to be just as tender.
Of course, I also came up with a few side dishes to accompany the main attraction:
- Kale chips with bacon
- Mushrooms stuffed with jalepeno, cheese, garlic, and lime
- Sweet potatoes
You will need:
- Delmonico (ribeye) steak
- 4-6 whole mushrooms
- 1 jalepeno
- 1/4 cup of grated cheese
- 1 clove of garlic
- 2 strips of bacon
- Sweet potatoes
1. Marinate the steak in olive oil, salt, and pepper for 1 hour
2. Boil sweet potatoes for 30 minutes. While boiling, take care of steps below.
3. Stuff mushrooms with 1 clove minced garlic, 1 chopped jalepeno, 1/4 cup of grated cheese, and 1 teaspoon of lime juice. Add salt and pepper to taste. Place on a baking sheet and into oven at 400F for 15 minutes.
4. Place kale on baking sheet, and drizzle olive oil over it. Chop up 2 strips of bacon and place over kale. Add pepper to taste. Place in oven at 400F for 15 minutes.
5. Cook steak ideally on a cast-iron skillet for about 10-15 minutes. The skillet should be screaming hot when you first place the steak on it. Brown both sides for about 2 minutes on each side and reduce the heat to medium-high and cook for the remaining time.
6. Serve all on one plate and enjoy!