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Nathalie Chiva[_2_]

On Sat, 13 Dec 2008 11:46:36 -0500, (Lass
Chance_2) wrote:

>Did anybody but me wake up early enough to see Ty Florence make this
>incredible dish on TV this morning?
>
>Jeeeeeeez...I would gladly suck this thru my NOSE if necessary.
>
>a beef tenderloin wrapped in proscuito, then puff pastry, baked and
>served with a green peppercorm/grainy mustard/cream brandy sauce....oh
>please, just kill me NOW.
>
>I was wondering what to cook for Crissmus....oh lordy, let me LIVE long
>enough to make THIS, PLEASE!
>
>BEEF WELLINGTON
<snip recipe>

I love beef Wellingon and I'm actually making it tonight for 9 people,
but the recipe you are giving is way too complicated IMO. As the
saying goes, "Simplify, simplify"! My recipe is very simple (a bit
trashy too, I admit, the only trashy recipe I use :-))) and yet people
usually scarf it down like there is no tomorrow, complimenting me all
the way.

Beef Wellington (serves 4)
1 sheet of puff pastry
1 filet of beef (800 gr)
1 tube of liver pate (yes it sounds gross, and yet...)
A can of mixed chopped mushrooms (I've tried with fresh, lovingly
cleaned and sauteed mushrooms, it doesn't make *any* difference,
so...)
1 egg yolk
Salt, pepper
1 tbsp oil

In a large pan, heat the oil and brown the beef on all sides. Let
cool.
Heat the oven (250°C, 450°F)
Spread the liver pate on the pastry sheet, leaving a 1 in. border all
around.
Spread the mushrooms on the pate.
Season the meat with salt and pepper. Put the meat on the puff pastry,
close the pastry on it, close the pastry on itself by pinching it all
around.
Beat the egg yolk, brush it on the pastry.
Cook in the hot oven till the pastry is cooked. Slice, serve. Very
nice with a green salad.

Nathalie in Switzerland