What is Julia Child's recipe from Mastering the Art of French cooking for Beef Wellington? - julia child recipes
I want the original is it, please just from the book!
Thursday, January 21, 2010
Julia Child Recipes What Is Julia Child's Recipe From Mastering The Art Of French Cooking For Beef Wellington?
1 comment:
Yes, it is time to put almost everything is done in advance!
For the part of the beef marinade:
1 / olive oil 3 cups
1 / 2 cup sliced onion
Carrot 1 / 2 cup
Celery, 1 / 2 cup
1 / 4 c. Tea dried thyme
Sage 1 / 4 c. Tea
1 bay leaf
3 berries, allspice or cloves
6 peppercorns
1 teaspoon salt
1 cup dry white vermouth
1 / 3 cup cognac or brandy
For the mushrooms Duxelles part:
2 pounds mushrooms
2 tablespoons butter
4 tablespoons chopped shallots
Wine 1 / 2 cup dry Madeira
4.5 tablespoons of foam type or foie gras
4 (8 ounce) beef tenderloin
4 slices lean ham
2 sheets puff pastry
In part, Madeira Sauce:
2 cups beef broth
1 tablespoon tomato paste
2 tablespoons cornstarch
1 / 4 cup Madeira wine
NOTES:
1 Place all marinade ingredients (except salt, vermouth and brandy) in a small saucepan.
2 Cook slowly until vegetables are tender.
3 Remove from heat, aND cool.
4 Season fillets with salt in a Ziploc bag, add the mixture from the marinade, the wine and brandy.
5 refrigerator 2 to 3 hours.
6 Remove take you out of the marinade.
Mop 7th
8 Heat 1 T oil in a frying pan over high heat resistant.
9 Add the steaks and brown briefly on all sides.
10 back in the refrigerator until ready to assemble them to Wellington.
11 Reserve-sauce marinated.
12 chop mushrooms in food processor until very small.
13 turning into the corner of a clean cloth, mushrooms A
Handful at a time to extract as much juice as possible fungi.
14 In a first general damp towel so it does not absorb the juices of mushrooms.
15 reserve juice for the sauce.
16 mushrooms in butter and shallots 7 or 8 minutes, until browned mushroom pieces separated from each other and begin to dry.
17 Add the Madeira and cook until the liquid has evaporated.
18 salt and pepper and add the foie gras or liver.
19 marinade ingredients and simmer the juices from the mushrooms with 2 cups of broth and tomato paste 1 T 1 hour or until reduced to 2 cups.
Degreasing 20, season and thicken with 2 tablespoons.
21 cornstarch mixed with 1 / 4 cup Madeira.
22 All these measures can be prepared in advance and even frozen in separate containers.
Just continue to thaw 23, before continuing.
24 It is usually two rubber boots on each sheet of puff pastry.
25 according to the size of the nets.
26 Roll out each sheet easily accommodate the size of the network.
27 sheets in half.
28 In contrast to a piece of ham on each half.
29 You Put a spoonful of mushrooms, place a fillet on the
Mushrooms, spoon a bit more mushrooms on top of beef wrapped in dough.
30 Pinch seal.
31 If you're creative any leftover dough to decorate his rubber boots to fitthis opportunity.
Place 32 paper-lined baking on the cookie.
33 refrigerator for 30 minutes or until ready to cook.
34 ^ oven to 375 F.
35 Egg wash the tops of rubber boots.
36 Bake until golden brown.
37 Approximately 25 minutes.
38 In an instant-read thermometer to ensure meat is cooked to your liking.
39 If Wellington begins to brown too much before the meat is ready, cover with foil and bake until done.
40 Serve with Madeira sauce, spoon on top.
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