Hello, my fellow Steemians! I am so happy that the Cookwithus challenge is back for season 2. This week the theme is traditional holiday foods from your country. I am an American and as far as traditional meals Thanksgiving is our big one but I am not a big fan of roasted turkey. As far back as I remember my mother has made beef wellington for our Christmas dinner. While this dish is more associated with the English I have a little English in my background so I think that'll work. It's a common misconception that the dish was created for the first Duke of Wellington, Arthur Wellesley. In all actuality by the time the duke was famous beef baked in a pastry was a well-established dish in English cuisine. It was more likely a patriotic rebranding of a popular dish of the time. The first recorded mention of the dish was in the Los Angeles Times in 1903 describing it as "fillet of beef, a la Wellington".For this Beef Wellington, chateaubriand is wrapped in prosciutto, duxelles, and puff pastry for an exquisite and mouthwatering entree.
Ingredients:
For the Duxelles:
1 lb of mushrooms
1/2 large yellow onion
3 cloves of garlic, peeled and chopped
Salt and Pepper
For the Beef:
2 lb Chateaubriand Beef Tenderloin
Salt and Pepper
4 ounces thinly sliced prosciutto
2 Tablespoons of Stone Ground Mustard
12oz thawed Puff Pastry
Flour for rolling out pastry
2 Egg yolks, beaten with 1 Tablespoon of water and a pinch of salt (Egg Wash)
For the Sauce:
1 cup sour cream
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
1/4 cup horseradish
Salt and pepper
The night before you prepare the dish wrap the chateaubriand in 3 layers of cling wrap to set its shape, Then chill in the refrigerator. Heat pan on high heat with the olive oil. Remove the filet from the cling wrap and do a quick sear on all sides of chateaubriand including the ends for 30 to 60 seconds. The goal here is to brown all over while it's rare on the inside. Remove from pan and brush mustard all over and let cool.
Add the ingredients for the duxelles into a food processor and pulse until its finely chopped. Add to hot pan and spread it into a thin layer. Let the mushrooms cook until all the excess moisture is released and you are left with a paste-like mushroom mix. Remove from the pan and allow to cool.
Take your pastry and lay it on a floured surface. Roll out till it's about 1/4th inch thick and can fully cover the chateaubriand. Place in refrigerator to chill.
Take a large piece of cling wrap and lay it on a surface and place the prosciutto on top. Make sure that the prosciutto is overlapped and make a square. Spread your mushroom mix over the prosciutto evenly. Season the beef filet and place it on top of the mushroom mix. Using the cling wrap roll the prosciutto over the beef and tie the cling wrap to get an even log. Chill for at least 30 minutes in the refrigerator.
Remove beef from cling wrap. Wrap pastry around prosciutto covered beef. Trim pastry if needed and brush with egg wash. Cover with cling wrap and refrigerate for 30 minutes. Preheat oven to 400 degrees. Unwrap cling wrap and lightly score the pastry and brush again with egg wash. Bake for 20 to 25 minutes until the pastry is golden brown and cooked. Let rest for 10 minutes before carving. whisk together ingredients for sauce and serve with a dollop on the side of beef wellington.
Alright, that's all I've got for today. Thanks to The Cook with Us team @chefsteve, @pandamama, and @offoodandart, for putting this together. Let me know how you enjoyed the meal! Bon Appetit! - @slowcookingchef
kitchen music this week: Yeah Yeah Yeahs - Fever to Tell!
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Beautiful Wellington @slowcookingchef! This dish is a real treat for a special occasion. I make this for Christmas sometimes. I can just imagine the crispy puff dough crust and the savory mushrooms and tender beef. The sauce is nice too. I never made that one before. I've only ever done a red wine Demi with a Wellington. Great entry, I'll try out that sauce next time. So good to have you back for season 2!
Thanks, @chefsteve the sauce was really on point. I try not to cook with alcohol because of my blood disorder. I have to work around it a lot which is also why there is no thyme in my recipe, that would mess me right up. This is the first time I've had this without it being Christmas. It was delicious!
Welcome back @slowcookingchef!
Isn't it amazing that you grew up eating this dish at Christmas time, made by your mom's two hands and then now you're making it yourself?
Nicely executed. The egg-washed puff pastry cooked to a nice golden color and gave it a beautiful sheen, making for a beautifully textured crust.The beef looks absolutely delicious and cooked perfectly!
Thanks for sharing your national holiday food! Looking forward to seeing more of your creations!
Thank you very much, @offoodandart! Whats funny is I never learned cooking as a kid with my mother it never interested me. I learned to cook later in my 20's, but she tried my wellington and loved it. The meat was so tender and the puff pastry nice and crunchy. It was a great meal. Thanks for doing this contest, it's a great motivator.
That’s fairly typical, I guess, that we don’t have the interest at a younger age. And then we evolve 😊.
It’s impressive that your mom loved it. It does sound like a perfect Beef Wellington. It surely looked like it.
My goodness, what a grand celebration that would be. Love the preparation, sounds so wonderful it made me hungry! Well done, a hearty meal for the holiday!
Thank you very much! It really is a great holiday meal. While it takes a long time to prepare its a pretty easy dish to pull off and will impress whoever you're cooking for.
@slowcookingchef your Beef Wellington looks magnificent and your photographs are perfect. I have always loved this dish albeit I have not eaten if often enough - and only made it one time in my life. Well executed
Thank you, @pandamama! The Wellington was great!
Oh my word @slowcookingchef, this sounds amazing!
Thank you, @lizelle! Your trifle looks pretty amazing as well. Good luck in the contest!
Thank you :)