Recipe is from one of my favourite cooking programs - 'The cook and the chef'
Here is the link:
Ingredients:
1 beef fillet
1 packet puff pastry
Butter
1 onion, finely chopped
500g mushrooms, finely chopped
1 bay leaf
Thyme
Parsley
50 ml white wine
Pepper
Salt
1 egg
Crepes- (or use your own recipes
125g flour
15g sugar
Pinch salt
1 egg
250ml milk
30g melted butter (nut brown)
Oil and butter for frying
Method:
1 packet puff pastry
Butter
1 onion, finely chopped
500g mushrooms, finely chopped
1 bay leaf
Thyme
Parsley
50 ml white wine
Pepper
Salt
1 egg
Crepes- (or use your own recipes
125g flour
15g sugar
Pinch salt
1 egg
250ml milk
30g melted butter (nut brown)
Oil and butter for frying
Method:
Season the beef fillet with salt and pepper. Seal in a roasting pan or on a flat top grill until all sides are browned. Set aside.
Melt a little butter in a pan and saute the onions until soft but with no colour. Add the mushrooms, bay leaf, wine and a little fresh thyme. Season with salt and pepper and cook down until cooked and there is no moisture. Remove the bay leaf and add fresh parsley.
Make crepe mixture-
Sift the flour into a bowl, add sugar and salt. Beat together the eggs and milk. Mix flour and egg mixtures together and add the butter. Set aside to thicken for about 15 to 30 minutes.
Brush a crepe pan with the oil and butter and heat the pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes (or 4 large). You may also add a sprinkle of chopped parsley to the crepe batter if you like.
To assemble the Beef Wellington-
Lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom). Place a layer of mushroom mix in the centre, then place the beef fillet on top. Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired. Eggwash the top and refrigerate for 10 minutes to recool the pastry then bake 220C for 15 minutes. You will need to increase the time for an extra 15 minutes if you are cooking a full Beef Wellington.
You should have a nice medium pink beef fillet. If you have a thermometer cook to about 65-67C in the centre of the beef. Serve with a nice rich beef glaze or red wine glaze.
Melt a little butter in a pan and saute the onions until soft but with no colour. Add the mushrooms, bay leaf, wine and a little fresh thyme. Season with salt and pepper and cook down until cooked and there is no moisture. Remove the bay leaf and add fresh parsley.
Make crepe mixture-
Sift the flour into a bowl, add sugar and salt. Beat together the eggs and milk. Mix flour and egg mixtures together and add the butter. Set aside to thicken for about 15 to 30 minutes.
Brush a crepe pan with the oil and butter and heat the pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes (or 4 large). You may also add a sprinkle of chopped parsley to the crepe batter if you like.
To assemble the Beef Wellington-
Lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom). Place a layer of mushroom mix in the centre, then place the beef fillet on top. Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired. Eggwash the top and refrigerate for 10 minutes to recool the pastry then bake 220C for 15 minutes. You will need to increase the time for an extra 15 minutes if you are cooking a full Beef Wellington.
You should have a nice medium pink beef fillet. If you have a thermometer cook to about 65-67C in the centre of the beef. Serve with a nice rich beef glaze or red wine glaze.
'Velington' govedina
Recept je sa jedne od meni nadrazih kulinarskih emisija 'The cook and the chef'.
Evo linka:
Sastojci:
1 govedji file
1 pakovanje lisnatog tijesta
maslac
1 crveni luk, sitno sjeckan
500 gr sampinjona, sjeckanih
1 lovorov list
timijan (majcina dusica)
persun
50 ml bijelog vina
so i biber
1 jaje
Palacinke- (ili napravite prema sopstvenom receptu)
125 gr brasna
15 gr secera
prstohvat soli
1 jaje
250 ml mlijeka
30 gr istopljenog maslaca
ulje i maslac za przenje
(trebate imati 4 vece ili 6 manjih palacinki)
Method:
Posolite i pobiberite govedinu, proprzite je na tavi sa svih strana, dok ne porumeni. Ostavite po strani.
Istopite malo maslaca, propirjajte luk, dodajte gljive, vino, lovor i timijan. Zacinite i pirjajte dok tekucina ne ispari. Izvadite lovor dodajte persun.
Napravite palacinke.
Slaganje-
Postavite lisnato tijesto dovoljno veliko da moze omotati cijeli komad govedine . Pokrijte sa palacinkama.
Postavite sloj sampinjona preko, zatim govedinu. Zamotajte sa slojeve palacinki i lisnatog tijesta, 'zalijepite' ih sa umucenim jajetom. Postavite u posudu za pecenje, premazite jajetom i ostavite u frizider na 10 min. U medjuvremenu ukljucite rernu na 220*C. Pecite oko 30 min (za cijeli veliki komad). Meso treba da ostane ruzicasto, tj termometar uboden u centar mesa treba da pokaze 65-67*C. Servira se sa nekim vinskim umakom (po zelji).
1 govedji file
1 pakovanje lisnatog tijesta
maslac
1 crveni luk, sitno sjeckan
500 gr sampinjona, sjeckanih
1 lovorov list
timijan (majcina dusica)
persun
50 ml bijelog vina
so i biber
1 jaje
Palacinke- (ili napravite prema sopstvenom receptu)
125 gr brasna
15 gr secera
prstohvat soli
1 jaje
250 ml mlijeka
30 gr istopljenog maslaca
ulje i maslac za przenje
(trebate imati 4 vece ili 6 manjih palacinki)
Method:
Posolite i pobiberite govedinu, proprzite je na tavi sa svih strana, dok ne porumeni. Ostavite po strani.
Istopite malo maslaca, propirjajte luk, dodajte gljive, vino, lovor i timijan. Zacinite i pirjajte dok tekucina ne ispari. Izvadite lovor dodajte persun.
Napravite palacinke.
Slaganje-
Postavite lisnato tijesto dovoljno veliko da moze omotati cijeli komad govedine . Pokrijte sa palacinkama.
Postavite sloj sampinjona preko, zatim govedinu. Zamotajte sa slojeve palacinki i lisnatog tijesta, 'zalijepite' ih sa umucenim jajetom. Postavite u posudu za pecenje, premazite jajetom i ostavite u frizider na 10 min. U medjuvremenu ukljucite rernu na 220*C. Pecite oko 30 min (za cijeli veliki komad). Meso treba da ostane ruzicasto, tj termometar uboden u centar mesa treba da pokaze 65-67*C. Servira se sa nekim vinskim umakom (po zelji).
