Beef is healthy. It may take a long time to cook but the delicious taste is very much worth it. The rich taste, the texture, and the flavor is such a delight.
Delicious Beef Wellington
- One pound of beef tenderloin, filleted
- One pound of mushroom, halved
- Five thin slices of ham
- Two tablespoons of mustard
- Two egg yolks
- Seven ounces of puff pastry
- Olive oil
- Sea salt
- Black Pepper
What you need to do:
Preheat the oven to 400 F.
In a large pan, heat two tablespoons of oil on high heat. Season the fillet with some salt and pepper. Place the fillet on the pan until it turns brown. Remove the fillet from the pan. Let it cool. Brush the fillet with the mustard.
Cut the mushroom into halves. In a food processor, puree the mushroom. Heat another pan, place the mushroom puree and let it release the moisture that formed. Once the moisture is out, set aside.
On a plastic wrap, lay out the hams slices. Arrange it in such a way that it overlaps. After, spread the mushroom mixture. Place the fillet on the middle. Then, roll the mushroom and ham over the fillet. Using the plastic wrap to tie the entire thing, wrap it up on barrel shape. Refrigerate for twenty minutes.
Put some flour on a flat surface, place the puff pastry sheet and remove the beef fillet from the plastic wrap. Place it in the puff pastry. Wrap it around the fillet. Beat some eggs. Brush the edges of puff pastry, to make sure that it is secure. Place on a small plate, the edges side should be down. Brush some beaten egg yolks on the top. Place on the refrigerator for ten minutes.
Transfer the fillet on a baking pan. Brush the exposed surface with some eggs again. Remove the top part of the pastry with a sharp knife. Put enough salt and bake it for thirty to thirty five minutes. Remove from the oven and wait ten minutes before slicing.
Slice in one-inch thick slices. Serve and enjoy!
Savory Braised Beef
- Fifteen pieces of beef short ribs
- One fourth cup of oil
- One onion, peeled and chopped
- One stalk of celery, chopped
- One carrot, peeled and chopped
- One apple, cored and chopped
- One bottle of dry red wine
- Six cups of beef stock
What you need to do:
Preheat the oven to 350 F. Place some salt and pepper to season the ribs. Heat some oil in a pan, place some ribs and cook it until it is brown all sides. Remove the fats and transfer the ribs on a plate. Add some onions, celery, carrots and apples into the pan. Sauté, stir, and wait until it turns brown. Transfer the vegetables in a pan.
Place the red wine in the pan, scrape off the browned bits from it. Heat and stir until it is thick and slightly syrupy.
Put back the ribs to the pan, place the beef stock and add water enough to submerge the ribs. Let it boil and cover with a foil. Place it in the oven. Braise, cook it in the oven and wait for the meat to be tender. After two hours, place the vegetables. Cover and refrigerate overnight.
Remove the fat. Place the pan, cook the ribs over medium heat. Cook until the liquid is reduced, usually for an hour. Let the sauce thicken and the ribs are glazed.
Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. Linda loves painting, writing and works as a full time mom to her 2 lovely kids.