Beef wellington, as modified from the Harrods Cookery Book by Mathias and traditional for Xmas...
1. Wear surgical gloves when handling beef to reduce listeria.
2. Trim the fat from the beef and place in gastro, soak in the armanac and roll in the armanac.
3. Heat a pan to hot and melt the butter. "Scrub" all surfaces of the beef onto the hot pan to sear the surfacse and kill listeria. Polyscience say this stage is not neccessary, and it tastes better if you sear it afterwards.
4. Beef goes in a sous-vide bag, and into an ice-bath to cool the surface. When it''s cool (about 5 mins) seal the bag on full.
5. Measure the diameter of the beef fillet cylinder, put a thermocouple in it, program the start temp and size into "SousVideDash", fling it into a water bath at 64.5 degrees C. (31Mar2018) Wait what? That can't possibly be right. Try 54 degrees for a hour or so instead. 64.5 degrees is madness! (25Dec2022) Running the bath at 49C and it’s expected to take about 2 hours (min) to cook the fillet.
6. Meanwhile, fry the chopped onion in the pan for 10 minutes. Add the mushrooms and fry until most of the moisture is evaporated and then remove the mixture, press between C fold towels to get excess oil out and allow to cool. Season with pepper and salt.
7. Mix the pate with 2tbsp of the onion and mushroom mix, and mark that "top". The rest of the onion and mushroom mix is "bottom".
7. When the internal temperature of the beef hits 50 degrees, pull it from the sous vide and blast chill it.
8. Unseal the fillet from the sous-vide bag, put the "top" mixture on it, flip it over onto the pastry, put the "bottom" mixture on the bottom and seal with the egg.
9. Bake at 200C for 20 minutes or until the pastry is golden brown.
10. Meanwhile, make the sauce. Melt the butter and fry the onion for 5 minutes, then add the mushrooms and cook for a further 3 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the stock and red wine, bring to the boil, then simmer for 10 minutes. Season to taste. Strain the sauce if preferred, and serve with the beef.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 790 | ||
Calories from Fat: 381 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 21.1g | 106 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 307.3mg | 95 % | |
Sodium 165.1mg | 6 % | |
Potassium 1472.7mg | 39 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 24.4g | ||
Protein 71.4g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 790
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