Beef Wellington Class
Beef Wellington
Herb and roasted garlic risotto
Green beans with parmesan and almonds
Chocolate lava cobbler
Beef Wellington
yield: 2
ingredients
Tenderloin
4 sheets prosciutto
2 garlic cloves, minced
½ t thyme
4 oz mushrooms, minced
¼ c Dijon mustard
Salt and pepper to taste
Puff pastry
Egg wash
Preheat oven 425
In a large skillet over high heat add oil. Season steak and add to hot skillet. Sear all sides and remove from pan. Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant. Remove from heat and set aside. Coat meat with mustard and wrap in prosciutto. Lay puff pastry out and add mushroom mixture. Then add meat and wrap puff pastry around. Lay the wellington on a sheet tray lines with parchment paper seam side down. Coat with egg wash and place in the oven for 13 minutes depending on the desired temperature.
Herb and Roasted Garlic Risotto
Yield: 2 servings
1 tablespoon vegetable oil
1 teaspoon olive oil
½ bulb garlic
3 ½ cups low sodium vegetable stock
¾ cups Arborio or Carnaroli rice
1 tablespoon unsalted butter
1 teaspoon Italian parsley, chopped
1 teaspoon fresh basil, cut into thin ribbons
¼ teaspoon fresh thyme leaves, minced
¼ teaspoon fresh rosemary leaves, minced
Sea salt and freshly ground black pepper to taste
Freshly grated Romano cheese to taste
Preheat oven to 425’
In a small saucepan, heat vegetable stock to 180-200 degrees. Keep hot.
With a pastry brush, coat garlic bulb with olive oil and sprinkle lightly with salt and pepper. Wrap in aluminum foil and roast for 20 minutes or until softened and aromatic. Open foil and let cool. Once cooled, gently squeeze out garlic pulp and set aside.
To a medium saucepan, add vegetable oil and heat on low until oil shimmers. Add rice and stir until lightly toasted. Add roasted garlic pulp stirring until incorporated.
Increase heat to medium/high and add ½ ladle of hot vegetable stock while stirring constantly. Stir at a slow, rhythmic pace careful not to break up rice grains. When liquid has evaporated or been absorbed and bottom of pan begins to show, add another ½ ladle. Continue adding stock and cooking/stirring in the same way until stock is gone. Remove from heat and taste. Add salt, pepper and freshly grated cheese to taste. Cover and set aside until ready to serve.
To reheat, you can add a pinch of water to loosen while gently stirring.
Sautéed Green Beans with almonds and Parmesan
yield: 2 servings
½ pound fresh green beans, trimmed and blanched
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
½ teaspoon garlic, minced
¼ cup parmesan
¼ cup almonds slices
Sea salt and ground black pepper
Prepare small saucepan of lightly salted water to blanch beans
Prepare ice bath
To blanch beans:
Bring a small saucepan of lightly salted water to a boil. Add beans and cook for 3-5 minutes until beans are bright green and tender but not mushy. Drain and transfer to ice bath until fully cooled and set aside.
To cook beans:
Add 1 tablespoon oil to medium skillet and heat until oil shimmers. Add garlic and sauté for 1 minute, just until garlic is lightly browned and fragrant. Add beans and sauté stirring occasionally until fully cooked. Taste and adjust flavor with salt and pepper.
Garnish with shaved parmesan and almonds
Brownie pudding (chocolate lava cobbler)
yield: 8
1 cup flour
2 teaspoon baking powder
1 teaspoon salt
2/3 cup sugar
2 tablespoons cocoa powder
½ cup milk
2 tablespoons veggie oil
1 teaspoon vanilla
1 cup brown sugar
4 tablespoons cocoa powder
1 ½ cup hot water
Preheat oven 350
Grease 9×9 pan
In a small bowl mix together flour, baking powder, salt, sugar, 2 tablespoons cocoa powder, milk, veggie oil, and vanilla. The batter will be very thick. Pour into prepared pan, spread evenly.
In a small bowl combine brown sugar and remaining cocoa powder, pour over top of thick batter. DON’T MIX.
Pour hot water on top and place in the oven. Bake for 30-40 minutes. Serve warm with vanilla ice cream.
