Beef Wellington

If you are one of those people that get sucked into reality TV, I can relate.  I love watching Gordon Ramsey scream at the chefs on Hells Kitchen.  The one dish that amazes me was the beef wellington.  I have to admit I was terrified to try making it because he made it seem like it was so hard to make. But, I decided to finally give it a shot.  Naturally while I was looking up recipes I stumbled upon the Gordon Ramsay version. After poking around at a few more recipes I decided I was ready to give it a shot. After making it, I actually thought it was one of the easier dishes I've made and I can't wait to make it again! I highly recommend making the sauce before you start on the wellington as it takes a while to reduce.

Ingredients;

1 lb of a variety of fresh mushrooms
2 garlic cloves
1shallot
2 springs of thyme, leaves removed
1 package of puff pastry (2 sheets)
2 lbs of beef tenderloin (cut into 2 even pieces)6 slices of prosciutto
2 egg yolks with 1 tbsp of water and a pinch of salt
salt and pepper to taste

Red wine sauce;
1 tablespoon olive oil
beef trimmings
3 shallots, minced

12 large peppercorns
1 bay leaf
1 sprig of thyme
splash of red wine vinegar
1 750ml red wine
750ml beef stock

Remove the pastry sheets from the freezer and defrost them.
Red wine sauce:
First start by finely chopping the shallots and sautéing them in a medium size pan.  Add a few sprigs of thyme. Take some of the scraps of meat from the tenderloin that you trimmed and throw it in the pot after 2 minutes.  Sear the meat for a few minutes, about 2-3 depending on the size of the pieces of meat.

Add the splash of red wine vinegar and let the vinegar almost evaporate. Then add the bottle of wine to the pot.

Cook the wine down until there is almost no more liquid left in the pan and add the beef stock.

Bring to a boil and then reduce the heat to medium high.

Cook the liquid down until the sauce is rich and thicker.

Strain the sauce, add back into a pot.

Finish off the sauce per your taste, adding additional salt and pepper if needed.  Mine was a little acidic so I added a dab of honey to cut the acidity a little bit.

For the mushroom mixture (duxelle) - put the shallots, garlic and mushroom assortment into a food processor.

Pulse until you have a puree.  Remove the puree from the food processor and add to a medium high skillet to sauté for a few minutes (5-10 minutes).  The purpose of this is for the mushrooms to release any water.

One the mushrooms are done - set them aside.

Cut your meat, to the size desired.  I used 2 small 1 pound pieces of tenderloin.  Quickly sear each piece of meat for a total of about 1 minute for all sides.

 Set the seared pieces of meat aside on a plate. Preheat the oven to 400 degrees.

 On top of 2 large pieces of plastic wrap, lay 2-3 slices of prosciutto, depending on how large your piece of beef is. Do not overlap the slices too much.

 Evenly split the mushroom mixture between the 2 slices of prosciutto (I had to use 3 slices in the below picture)

Place one filet on top and wrap with the prosciutto and mushroom mixture, sealing the roll with the plastic wrap.  Place in the fridge for at least an hour.

Roll the pastry sheet out a little to ensure that there is enough dough to wrap around the meat.

Remove the plastic wrap from the meat and place in the center of the dough.  Wrap the dough around the meat and set aside on a pan with parchment paper.

Brush the egg wash over the pastry, cover with plastic wrap and place in the fridge for at least 30 minutes.

 Remove from the fridge and place directly in the oven.

Bake for 15-20 minutes or until the temperature the in center reads 165 degrees. Let the wellingtons rest for 10 minutes before you cut them.
Cut the wellingtons into 4 slices.

Serve with desired sides.  Spoon the sauce over the wellington.

Thyme 2 Taste....

Recipe Credit: www.gordonramsay.com

Fried Cauliflower

I am one of those weird people that like cauliflower.  When I was growing up, my parents made cauliflower for dinner all the time and I loved it.  Maybe because it was fried?  I don't know but to this day, I still make it.  Oh, did I mention it's quick and easy and a perfect vegetarian dinner?

Ingredients;
1 large cauliflower
2 eggs, beaten
1/4 c milk
1/2 cup flour
2 cups breadcrumbs
salt to taste
soy sauce (for dipping) - optional

Cut the cauliflower into small pieces. Preheat the oven to 375 degrees.

Beat your eggs in a bowl.  Add the milk.  Arrange your flour, egg and breadcrumbs.

 Dip the cauliflower in the flour, egg and then coat in breadcrumbs.

 Put the oil in a large pan and heat on high.  Once the oil is hot, add the cauliflower.  Turn the pieces until each side is fried golden brown.

 Place the pieces on a cookie sheet lined with paper towels.  Sprinkle with salt.

Place the pan into the oven for a bout 15 minutes to soften the cauliflower and it's ready to serve!
Thyme 2 Taste....

 You can eat it plain or dip it in soy sauce.... ranch dressing is always an alternative ;)

Short Rib Ragu

If you haven't already noticed, I love pasta... every time I eat at a new restaurant and see something on the menu that sounds  and tastes awesome, I try to recreate it.  Besides, what sounds better than short rib ragu?! Not too much, in my opinion.

 Ingredients;
1 carrot, finely chopped
1 stalk of celery, finely chopped
1 onion, finely chopped
4 garlic cloves, minced or crushed
1 small package of dried porcini mushrooms
1 cup of hot water
3lbs of short ribs, boneless
1 tbsp of tomato paste
1 cup of red wine
64 oz can of tomato puree or crushed tomatoes
2 dried bay leaves
salt and pepper to taste

Chop the carrot, onion and celery.

 Sprinkle salt and pepper on the short ribs and let them sit until they are room temperature.

 Soak the dried mushrooms in hot water for 30 minutes.

 Place the short ribs in a hot pan and sear on all sides.

 Remove the short ribs and add the garlic into the pot for about 1-2 minutes.

Add the carrots, celery and onions into the pan and saute for 5 minutes.  Add 1 tablespoon of tomato paste.

 Add the red wine and cook the wine down until the alcohol has burned off.

 Add the tomato puree along with the bay leaves.

Add the short ribs into the sauce. Strain mushrooms and chop into small pieces.  Add the mushrooms to the sauce and let simmer for 1-2 hours.

 After 2 hours, remove the short ribs from the pot and shred the meat.

Add the shredded meat back into the sauce.

 Serve over pasta or you can make a lasagna with the ragu.  Either is delicious....

Thyme 2 Taste....

Butternut Squash Puree

Butternut squash is in season and I can't stop buying them.  I wanted a different side when I was making steaks the other night and thought this was a great choice. I also thought about how good it would be for Thanksgiving instead of mashed potatoes!  If you need a break from mashed potatoes, try this side dish as an alternative.

Ingredients;
1 butternut squash
1 tbsp butter
salt and pepper to taste
1/4 tsp honey
dash of nutmeg

Preheat the oven to 350 degrees.  Cut the squash in half, clean out the seeds and place on a roasting pan.  Rub the butter on the squash and place the remainder in the squash.  Sprinkle with salt and pepper.

 Roast until the squash is soft for about 40 minutes.  Scoop out the squash and place into the food processor

 Add the nutmeg and honey and blend in the food processor until it is smooth.

 Serve as a side or plate accordingly.

Thyme 2 taste....