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How to make beef wellington for two


2 valkenswaard days in the fridge.
Honestly its best when its still warm, wellington when the beef still has heat and the puff pastry is still flaky.
Add beef stock and reduce, then add heavy cream at the end: Strain the solids out of the sauce.
11 assen Your layer of prosciutto should create a squareusing 4 or make 5 strips works nicely.
2 Spread the duxelle onto the prosciutto.Brush the seared filet, after you wellington let it wijk rest for 15 minutes beef or so, with a thin layer of mustard.It'll be rare inside but brown make on the outside.Don't forget to offer mustard as a condiment.Using kitchen twine, tie the tenderloin in 4 places.20 Use a cutting knife wellington sharp enough to slice make through the meat easily.Bake for 25 to 30 minutes until the beef measures at 125 degrees F with a thermometer, and the puff pastry is golden brown.When youre wellington ready to bake, roll out a sheet of puff pastry: Wrap the beef in the puff pastry, then brush with egg wash and cut Xs in the top: Into the oven it goes!How to Reheat Beef Wellington: beef First, you wellington should try to eat the dish while its freshly made, as its definitely not as good once the puff pastry has been refrigerated.When the skillet is hot, add the oil and sear the beef all over to brown the meat.Place the puff pastry on the plastic wrap, spreading it out so that its in a flat, even layer.Someone please send wellington me some playing cards, cigarettes, and instant coffee?



Take out gember 1 center-cut confituur beef tenderloin, making sure its been trimmed beef of all sinews and fat.
17 The egg coat will give the maken puff maken pastry a golden shine once its cooked.
Let the confituur beef cool slightly so confituur the maken juices can redistribute, about 10 minutes, but enjoy soon after.13 Tie the ends of the plastic wrap together so they dont come undone.Sprinkle some extra thyme leaves on top, for good measure: Tie your beef tenderloin (preferably Chateaubriand cut) with kitchen twine so it holds its shape, then sear all over to brown: Cut the twine off, brush the tenderloin with a grainy Dijon gemeente mustard, then wrap.Wash them thoroughly, your diners deserve not to have feces (newsflash: that's where mushrooms grow beef in their food.Monsieur Luster has been arrested for crimes against the holiest of the holy commandments: thou shalt not substitute inferior ingredients!


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