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.

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

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Spread the mushroom onion mix on top.

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

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Lay the beef in the middle of your pastry.

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

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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.

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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.

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

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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.

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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!

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

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

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