Beef Wellington v2.1
Beef Wellington
Herb and roasted garlic risotto
Green beans with parmesan and almonds
Toffee Brownie Trifle
Beef wellington
yield: 2
Tenderloin
1 teaspoon oil
4 sheet prosciutto
2 garlic cloves, minced
1 sprig thyme
4 ounces mushrooms finely minced
¼ cup Dijon mustard
Salt and pepper to taste
Puff pastry cut in half
Egg wash
Preheat oven 400”F
In a large skillet over high heat add oil. Season steak and add to skillet. Sear all sides and remove from pan. Turn heat down to medium add mushrooms, cook until all liquid and steam dissipate, add garlic and thyme cook until fragrant. Remove from heat, set aside. Coat meat with mustard and wrap in prosciutto.
Lay puff pastry out and add mushroom mixture. Then add the meat and wrap puff pastry around. Lay the wellington on a sheet tray lined with parchment paper seam side down. Coat with egg wash and place in the oven for 15-20 minutes depending on 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
Toffee Brownie Trifle
Yield: 8
1 (18 ounce) package brownie mix (9×13 pan size)
2 1⁄2 cups cold milk
1 (3 1/2 ounce) package cheesecake flavor instant pudding or (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package instant white chocolate pudding
8 ounces Cool Whip
2 -3 Heath candy bars, chopped (can also use packaged toffee bits)
Prepare and bake brownies as directed on package.
Cool completely, and then cut into 1-inch cubes.
Beat milk and pudding mixes on low speed 2 minutes.
Fold Cool Whip into pudding.
Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
Repeat layers.
Refrigerate until needed.
Sprinkle top with Heath bits just before serving.
Nick’s Supernatural Brownies
1/2 pound/2 sticks/227 grams unsalted butter, cut into 12 pieces
1/2 pound/227 grams dark chocolate (60% is perfect), cut into 1/4-inch pieces
1 cup/200 grams firmly packed dark brown sugar
1 cup/200 grams granulated sugar
1 cup/135 grams unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
1/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 cups/about 200 grams pecan or walnut pieces, divided (optional)
9×13 pan
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a medium saucepan melt the butter over medium heat. Let the butter start to sizzle and get very hot. Off heat add the chocolate. Shake the pan to submerge the chocolate and wait a minute. Whisk smooth.
- Place the brown sugar, granulated sugar, flour, and salt in the bowl of a stand mixer and mix with the paddle on medium speed until the mixture is very fine and powdery, 2 or 3 minutes.
- Add the eggs, one at a time, beating to incorporate between additions, followed by the vanilla.
- Remove the bowl from the mixer and thoroughly fold in the butter and chocolate mixture. Fold in three quarters of the nuts, if using.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts, if using.
- Bake the brownies until they are slightly firm and no longer liquid in the center of the pan, about 40 minutes. Cool in the pan on a rack, then wrap in plastic and wait until the next day to cut them—they are still too soft immediately after cooling. To rush the process, chill the cooled and wrapped brownies for a couple of hours before cutting the brownies into 2-inch squares.