The Beef Recipes Mystery Revealed

Chef de delicacies Blake Askew has spent the previous year perfecting the art of the beef Wellington for Maybeck's weekly Wellington Wednesdays. Each week, the Askew and his crew turn out no less than a half-dozen of the puff pastry and mushroom duxelles-wrapped beef filets. Just before serving, dinner visitors - glasses of wine in hand - are invited back to the kitchen to witness the dramatic reveal as Askew ceremoniously slices the Wellington and shares bits of folklore in regards to the traditional dish. The completed Wellingtons are garnished with a luscious beef-shallot sauce, a simple salad of recent herbs and served with and a facet of creamed spinach. You should begin the recipe no less than 2 days prior to serving.

1 beef filet, 4½ to 5 pounds, cleaned

2 to three tablespoons olive oil

Kosher salt and finely ground black pepper to style

3 pounds cremini mushrooms, washed and roughly chopped

¼ cup minced garlic

The Wellington wow issue

Recipe: Souley Vegan’s No-Beef Wellington

Food

By Sarah Fritsche

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2 tablespoons darkish brown sugar

2 tablespoons balsamic vinegar

4 massive shallots, sliced ½-inch thick

1½ quarts beef stock

1 cup heavy cream

1½ tablespoons unsalted butter, room temperature

Sherry vinegar to style

3 massive eggs

All-function flour for dusting

1 to 2 sheets frozen puff pastry, thawed

2 tablespoons Maldon sea salt

Instructions: Pat the filet dry and rub with enough olive oil to fully coat. Let stand for no less than 2 hours. Season liberally with kosher salt and pepper.

Place a heavy skillet or griddle that’s large sufficient to suit the filet over high heat. Place on a baking sheet, loosely tent with plastic wrap and chill in the refrigerator till cold, about an hour. When the skillet is highly regarded, sear all sides of the filet until properly browned.

Puree the mushrooms in a meals processor in small batches. Place a large, heavy pan over medium heat and add the pureed mushrooms. Add the garlic and increase the heat to medium-high, stirring continuously until the mixture turns into dry and has a paste-like consistency. Cook till a lot of the mushroom liquid is launched and evaporated, about forty minutes, stirring sometimes. Season with salt and pepper to taste. Transfer to a large bowl and chill till cold, about 1 hour. If the mushrooms don’t all match into one pan, divide into two pans.

Place a large sheet of plastic wrap that’s big enough to wrap the filet on a clear work surface, preferably steel or granite. Place one other sheet of plastic wrap on top and use a rolling pin to roll the mushroom mixture into a skinny layer that’s lengthy and wide enough to fully coat the filet, about 1/8- to ¼-inch thick. Form the chilled mushroom mixture right into a rectangular form in the middle of the plastic wrap.

Remove the highest layer of plastic wrap, then place filet in the middle of the mushroom mixture. Tightly wrap the mushroom-coated filet in additional plastic wrap, ensuring to do away with any air bubbles, and chill within the refrigerator in a single day. Carefully information the plastic wrap over and across the filet to fully coat the meat.

The subsequent day, preheat the oven to 450 levels. Grease a rimmed baking pan with oil.

In a large bowl, whisk together the dark brown sugar and balsamic vinegar. Place the dressed shallots on the baking sheet and roast until the shallots are properly-charred on both sides, about 18 minutes, stirring halfway by means of. Add the shallots, season with salt and toss to mix.

In a large saucepan, deliver the beef inventory to a boil and add the charred shallots. Reduce to a simmer and cook for 30 minutes. While nonetheless sizzling, rigorously puree the beef-shallot mixture in a blender, working in batches if crucial.

Transfer the pureed sauce again into the saucepan and convey to a simmer. Keep heat. Season to taste with extra salt, in addition to pepper and Sherry vinegar. Slowly whisk within the butter a bit bit at a time. Add the cream and simmer till the sauce has lowered enough so it coats the back of a spoon, about 25 minutes.

Place the eggs in a medium bowl and whisk to make an egg wash.

Lightly dust a clear work floor with flour and place the puff pastry on prime. (The quantity of puff pastry will vary depending on the dimensions of the filet. If needed, overlap the sting of one sheet of puff pastry over one other, brushing with egg wash to affix the edges.)

Place the plastic-wrapped filet in the center of the puff pastry and carefully take away the plastic. Make certain there's enough dough on each facet to fully cowl the filet, then trim any excess. (Reserve and chill any excess dough to make decorative shapes, similar to leaves or snowflakes, for garnishing the Wellington prior to baking.)

Generously brush the edges of the puff pastry with the egg wash. (Watch out to not tug or stretch the dough an excessive amount of.) Fold the ends of the puff pastry, brush with egg wash, and gently press to create a clear cylinder. Flip over to cover the seam. Bring the long sides of the puff pastry to the center of the wrapped fillet and press carefully to seal the seam.

Line a baking sheet with a silicone mat or oil the pan and prime with parchment paper. Brush the entire Wellington liberally with egg wash after which sprinkle with sea salt. (If adorning with decorative pieces of puff pastry, brush the backs of the pastry pieces with extra egg wash and affix to the Wellington.)

Bake for 20 minutes, then rotate the pan and continue baking until the puff pastry is golden brown and the interior temperature of the filet reaches 90 levels. The temperature will rise and will reach the excessive finish of uncommon (about 128 levels) by the point you slice it. (For those who desire your filet extra cooked, enhance the internal temperature to one hundred levels.) Let the Wellington rest for at least 20 minutes.

Slice the Wellington into 1½-inch-thick slices and serve with the sauce.

Sarah Fritsche

Sarah Fritsche first came to The San Francisco Chronicle as a culinary pupil in 2006. Upon finishing her externship, she spent a number of years working back-of-home gigs in San Francisco’s restaurant and catering industries, as well as serving because the executive assistant for a wine and spirits begin-up. Her favorite beat, nevertheless, is cooking, testing and growing recipes within the Chronicle’s Test Kitchen. In 2010, she returned to The Chronicle, and has since lined everything from breaking restaurant information to what produce is in season at Bay Area farmers’ markets. She is a member of the Association of Food Journalists.