Beef Wellington
Recipe from: Rachel Ray Magazine
Taste Rating: 8.4 out of 10
Execution Rating: 6
Learned: That it takes 40 minutes to defrost puff pastry dough. That I should have all my ingredients cut & ready before turning on the stove and that my chef knife is sharper than I thought - OUCH!
I have had this recipe for a while and every time I would see the picture I would just drool. I finally decided that during my week of vacation I would be able to give it the time it needed and decided to go for it. Boy, do I underestimate the timing of things! I didn't know it took 40 minutes to defrost pastry dough sheets. I didn't know I had to let the meat sit in the fridge for 30 minutes after I put the mushroom topping on it and I didn't know it would take me so long to chop 2 pounds of mushrooms. Needless to say an hour after I thought it would be ready I did end up with a very pretty golden brown Beef Wellington that was cooked to perfection (thanks to my handy dandy new thermometer - which I properly calibrated thank you very much). The flavor was very earthy tasting with the portobello mushrooms and thyme. I used Beef Tenderloin from Harter House and it was worth it - so tasty. I enjoyed the pastry dough but overall I thought it was missing something - a gravy or something to balance that earthiness. I was very pleased my result being my first Beef Wellington to ever make, but don't think I'll try this one again for a while - it did take a lot of steps.
So how did I find out my chef's knife was so sharp, you ask? When I used it like it was my Rachel Ray knife and cleaned the food off with my hand - I got myself a nice (paper cut sized) slice on my left palm. So glad I didn't do that in class! Gotta get use to my knives!
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