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.
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.