I took on two challenging recipes recently, including one for
beef Wellington. I’d never made it before and I’ve never eaten it
at a restaurant. But I figured mushrooms cooked with sherry and
shallots, placed on top of filet mignon and wrapped in puff pastry,
then baked off in the oven would be quite tasty. I left out the
mousse pate, but other than that, stuck to the recipe.
The benefit of this recipe is that with individual filet
mignons, I was able to cook the meat to different temperatures. I
prefer my steaks well done while my dinner guest prefers his medium
rare. I served the Wellingtons with a caramelized pancetta and
fennel salad that I’ve written about before. Since the main course
was a heavy meal, the salad offered a lighter side.
I took on two challenging recipes recently, including one for beef Wellington. I’d never made it before and I’ve never eaten it at a restaurant. But I figured mushrooms cooked with sherry and shallots, placed on top of filet mignon and wrapped in puff pastry, then baked off in the oven would be quite tasty. I left out the mousse pate, but other than that, stuck to the recipe.
The benefit of this recipe is that with individual filet mignons, I was able to cook the meat to different temperatures. I prefer my steaks well done while my dinner guest prefers his medium rare. I served the Wellingtons with a caramelized pancetta and fennel salad that I’ve written about before. Since the main course was a heavy meal, the salad offered a lighter side.
The other recipe is one for beef brisket, a favorite barbecue item for me. This recipe cooks it in the oven with a vinegar-based barbecue sauce and sweet touches, such as raisins. Both meals were time-consuming, but worth it for a once in a while treat.
Individual beef Wellingtons
Recipe courtesy of Rachael Ray
One 11-by-17-inch sheet of frozen puff pastry, defrosted
1 tbsp. extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
1 tbsp. unsalted butter
1 large shallot, chopped
1/2 lb. button mushrooms, stemmed and finely chopped
1 tbsp. fresh thyme, chopped, or 1 teaspoon dried thyme
Coarse salt and freshly ground pepper
1/4 c. dry sherry (a good glug)
4 filet mignon steaks (tournedos), cut 1 inch thick (about 5 ounces each)
8 oz. mousse pâte
1 large egg, lightly beaten with a splash of water
If you really want to show off, use small cookie cutters to cut the leftover dough into small decorative elements for the tops of the Wellingtons.
Preheat the oven to 425°. Place the pastry on the counter to take the chill off.
Heat a small skillet over medium heat. Add 1 tablespoon of EVOO (1 turn of the pan) and the butter. When the butter melts into the EVOO, add the shallot, mushrooms and thyme. Cook for 4 to 5 minutes, then season with salt and pepper; add the sherry. Cook off the liquid until dry, about 1 minute. Remove from the heat, reserve and let cool.
Heat a large nonstick skillet over high heat. Drizzle EVOO over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Don’t move the meat while cooking it.) Remove the meat after 4 minutes and let it cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.
Cut the pâte evenly into 4 flat 2-ounce portions. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, mound one-fourth of the cooked mushrooms. Top the mushrooms with a portion of pâte and a beef tournedo. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 Wellingtons on a baking sheet. Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. Remove the meat from the oven and let rest for 5 minutes. Plate the beef Wellingtons individually with a few broccoli spears and half of a broiled tomato alongside.
Sweet and sour brisket
Recipe courtesy of Ellie Krieger
1 (3-lb) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 c. low-sodium chicken broth or water
3 tbsp. firmly packed dark brown sugar
1/3 c. plus 1 tablespoon cider vinegar
1/3 c. raisins
5 black peppercorns
1 allspice berry
Preheat the oven to 300 degrees F.
Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
