How To Make Beef Wellington At Home

Описание: How To Make Beef Wellington At Home

😇Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. This is the best kind of savory pie, made into a roll, so you can slice off thick pieces for serving 😊

☝️But it’s also worth noting that all the shopping, prep, cooking, and resting takes several hours. If I were making this for a holiday party, I’d likely do everything up to the cooking well in advance, as Ramsay suggests.

☝️A must-have for every beef wellington dish is the duxelle, made up of chopped mushrooms, softened first in butter and then cooked in wine or brandy over medium heat. The idea is to reduce the mushrooms to almost a thick paste, which is applied to the outside of the beef before enclosing it in the pastry.

☝️An important step in making duxelles is to remove as much moisture as possible from the mushrooms, both before cooking and during the process. They need to be cooked long enough so the mushrooms release their moisture and then cook completely until the liquid evaporates. This will prevent any unnecessary sogginess, which is essential to a crisp pastry for beef Wellington.

🔪Use a sharp serrated knife to halve or slice the Wellington. It makes cutting through the puff pastry without tearing much, much easier.



If you have questions, write in the comments ❤️

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