Proud and happy cook!

Dear friends, today I am very proud of my achievements in the kitchen. I chose two recipes each with the potential of turning into a major cock up: Beef Wellington served with green asparagus and a (of course home made) béarnaise sauce.
My worries were that I’d overcook the beef wrapped in pastry and make scrambled egg instead of a sauce béarnaise.
For the Wellington I soaked 75g dried mushrooms for a couple of hours before cooking them in a pan with 3 thinly cut spring onions.

Season and set aside.
Spread sausage meat (ca. 200g) over the rolled out puff pastry.

Spread the mushroom onion mix on top.

Panfry the beef in a very hot pan very briefly on all sides.

Lay the beef in the middle of your pastry.

Wrap, decorate with leftover pastry and brush with egg brush.

Now it has to go in the oven at 220 degrees Celsius for 25-35 minutes for the meat to be done medium at the max.
10 minutes before the beef was ready I put the asparagus in boiling water and started on my béarnaise (recipe from Betty Bossi).
For the béarnaise boil one finely chopped shallot, 4 crushed white pepper corns and one sprig of tarragon in 1dl white wine and one tablespoon of white wine vinegar.

Reduce the liquid to the amount equalling 2 tablespoons and sieve into glas bowl. Leave to cool for a while. Then put glas bowl over pot with boiling water, add 2 egg yolks to the white wine mix and whisk for 3-4 minutes.

Make sure the glas bowl does not get too hot, otherwise you will be making scrambled eggs.

When the sauce starts to thicken, add 100g cold butter cut into cubes bit by bit. And keep whisking. Season with salt, pepper and thinly cut tarragon leaves.

The sauce turned out perfectly and by now it was time to take the Wellington out of the oven. On the outside it looked perfect, too!

After leaving it to rest for a couple of minutes, I cut it open.

Phhew! The beef and the béarnaise not only looked gorgeous but tasted great as well. A very elegant dinner fit for a restaurant!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

%d bloggers like this: