I once had one which had too much (or the wrong sort? I've no idea) and oof it made it hard workOriginally Posted by geoffbot
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I once had one which had too much (or the wrong sort? I've no idea) and oof it made it hard work
I don't really understand the question...
I often find in restaurants that the toast/breadate ratio is out and I have too much pate
In beef Wellington one the ingredients is pate. Geoff hasn't a recipe. I was flagging a possible danger to avoid.I don't really understand the question...
I often find in restaurants that the toast/bread
New avatar? What is it - I'm on the phoneI don't really understand the question...
I often find in restaurants that the toast/bread
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Once again I've displayed my lack of class haven't I? I should stay out of this thread and stick to my Turkey Twizzlers and Smash
Max Renn - one of my favourite movie characters (from Videodrome, played by James Woods)
You really are a sore trial to the rest of us.
Jeannie
I won't say you are wrong, but I have never seen or eaten a wellington with pate in or on it.
I normally make them with a duxelle, which I believe to be a classical approach? This is essentially mushrooms and thyme (some also use walnuts, but I do not want) chopped as fine as breadcrumbs, sautéd down, then pour a half glass of white wine onto it and cook until wine is gone. I cover the beef with this, then the procuitto, then the butter puff. It is easiest if you lay out the procuitto, cover it in the duxelle and then roll the beef up in it.
G: your method is fine, but one word of advice, once you have seared the beef and packaged it all up how you want it, don't put it in the oven until you have cooled it all in the fridge. Best case scenario you have the forethought to prep the whole thing the night before and leave it in the fridge for a day. Push come shove you can also blast chill it in the freezer. Doing this will keep the meat more tender with the end product. Here is my preferred method, take it or leave it:
1KG good filet or better seared or grilled very hard on all sides. The duxelle on the procuitto, wrapped around the beef. On what will be the 'top side' of this package, I crumble some blue stilton and add some fresh thyme leaves. Carefully wrap in the butter puff, seal all the edges with an egg wash, and chill it as described above. When the over is heated (I usually go about 405f) I brush the whole deal with egg wash and crack a bit of black pepper on it. Bake to desired (can't blanket answer this: weight of beef and desired doneness will change the cooking times, but an instant-read meat thermometer is your friend), cut open, smile, put some in mouth, smile again, close your mouth because you have food in it, ya slob.
It is now my duty to completely drain you.
Given the seeming imminence of the inclusion of pate looked, I thought proferring a little advice on its deployment more worthwhile than not.
The only time I've spotted the pate I didn't like it; who knows whether this was because (a) the cook had overdone the pate or (b) it was the only time it was included at all
+1 on precooking the beef. Expertise gleaned from watching a previous series of GB Bakeoff, so must be true.
Looks like I will be on duty cooking for a girls night in for MrsO again. There is a chance of a request for pasta after my lesson. Anyone here got a recommendation for a pasta machine, one of the ladies is coming in from the US so I may be able to get a machine delivered and some 00 flour.
MB2, SOH, Aquascope, Tangente, MM300, Blackbay, North Flag, Officer, Visitor.
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