Cooked up my first Beef Wellington...

**HVAC LLC** · 05-03-2009, 09:24 AM

It went pretty well, and tasted mighty fine.
I diced some shallots, mushrooms and sautéed in butter, deg lazed with white wine, cooked down to a paste. The beef (sirloin steak) I browned with butter and olive oil. You cool both steps down in the refrigerator for a minimum of 30 minutes, you can prepare this 2 hrs in advance if needed.
Defrost the puffed pastry, use one sheet, wrap the other in film and back in the freezer with that.
Double wrap each portion with the pastry, mushrooms and shallot mixture on the bottom and top of the steaks, slit the tops just a little, as the slits will open up, I made mine too big, but either way, it will be OK.
A nice touch is making your little woman's initial out of pastry scraps and attach it on top of her Wellington.
Take a beaten egg and paint them, in the oven for 10 minutes at 450, then turn down to 375 for 20 minutes or so, I would use a small meat thermometer to get it just the way you like them, but the pastry will be golden brown, and smell great.
I trusted the butcher for the meat, it was OK, but next time I will buy a beef tenderloin.
http://picasaweb.google.com/Jimsue13...eat=directlink

**yellowirenut** · 05-03-2009, 11:12 AM

that's a great looking Wassermelone...how did it all taste?

**HVAC LLC** · 05-03-2009, 06:30 PM

Good!

**Green Mountain** · 05-04-2009, 08:53 AM

Aren't you suppose to coat it with liver pate along with the onions and mushroom?

That was matha Stewarts recipe that I made. It was hard to fine goose liver pate. But it turned out great.

**HVAC LLC** · 05-09-2009, 05:11 PM

I generally take 3 or 4 recipes and use what I like from them, sometimes it is a disaster, and occasionally it works well.
I was made to eat liver when I was a kid, never again.......
Glad your dinner came out well.

**spotts** · 05-10-2009, 04:11 PM

Originally Posted by HVAC LLC

I was made to eat liver when I was a kid, never again.......

You and me...... we had the same maw I guess..........

And I agree, I'll never eat liver again as long as I live.

**HVAC LLC** · 05-10-2009, 04:17 PM

Hey Spotts, where in Colorado? We lived in Colo Springs, Cascade and Woodland Park.
Ever get a swig of that mineral water in Manitou?
That stuff will make a guy pucker...

**Springsdiver** · 05-10-2009, 04:20 PM

I never had it but would love to try. Not a big fan of wine even in cooking.

Yours looks awesome, If it tastes like it looks I'd give you first place!!!

**energy star** · 05-10-2009, 04:45 PM

A Hell's Kitchen fan!

**HVAC LLC** · 05-10-2009, 06:27 PM

I never cooked with wine until my wife and I visited friends in Austin Texas, (Driftwood) we had dinner at their home where we were served mushrooms cooked in butter with a wine reduction, they were absolutely delicious, very rich. I did not taste any of the usual wine taste, the heat removes that. I am hooked on the taste now.
Yes, the cooking reality show introduced me to Beef Wellington, I thought what the heck it that? Tastes as good as it looks, if I can cook it, anyone can. Give it a try.

**spotts** · 05-12-2009, 01:51 AM

Originally Posted by HVAC LLC

Hey Spotts, where in Colorado? We lived in Colo Springs, Cascade and Woodland Park.
Ever get a swig of that mineral water in Manitou?
That stuff will make a guy pucker...

I'm a flatland native, East of Denver. Near Ft Morgue. [morgan] About 3 hrs from the sprgs.

**Green Mountain** · 05-12-2009, 11:02 AM

Originally Posted by spotts

I'm a flatland native, East of Denver. Near Ft Morgue. [morgan] About 3 hrs from the sprgs.

Spotts has wild buffalo in his backyard. An Indian on horse back and a radar gun pulled me over and gave me a speeding ticket. WAY east of Denver.

Hi Jack!

**Springsdiver** · 05-12-2009, 11:15 AM

And here I thought I was the only one to ever escape from Bennington, you been out in the real world before?

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