Beef |
Beef Wellington |
Choux Pastry 1/2 cup flour 1/2 tsp salt 1/2 cup water 2 large egg 1 egg, for egg wash Meat 1/2 lb. beef, rib eye, or, tail end of tenderloin 1 tsp Dijon mustard freshly cracked pepper fresh rosemary, chopped fresh thyme, chopped salt, to taste Duxelles 2 tsp butter 2 shallot, finely, diced 1 clove garlic, finely, diced 4 shitake mushroom, stem removed, finely, dried 1/4 tsp fresh thyme, chopped tsp fresh tarragon, chopped salt and pepper Veal Stock 2 lb. veal, bones 2 carrot, roughly, chopped 2 onion, roughly, chopped 2 stalks celery, roughly, chopped 2 garlic, cloves, crushed 2 bay leaf 2 sprig thyme 2 sprig rosemary 10 whole white peppercorns 3 tbsp tomato, paste 2 cup dry red wine, preferably Bordeaux 6 cup cold water Bordelaise 2 shallot, finely, chopped 1 cup red wine, preferably Bordeaux 1 tbsp olive oil tbsp marrow from veal, bones 1 cup veal stock |
Choux Pastry Remove mixture from heat and continue beating mixture until it comes away from the side of the pan. Return mixture to heat and stir slightly longer to dry the mixture. Remove mixture from heat once again. Add the eggs one at a time. Continue beating with the wooden spoon until mixture is shiny and falls from the spoon. Prepare a medium piping bag with a small plain tip. Fill bag with choux pastry. Leaving at least an inch between, pipe 16 rounds on to parchment covered baking sheets. Break egg into small bowl and beat. Brush choux lightly with egg wash. Bake until brown and hollow sounding about 15 minutes. Cool completely. Slice the tops of choux off. Save tops. Add vegetables and herbs. Return to oven and reduce temperature to 375 degrees F. Roast until vegetables are browned 25 to 30 minutes. Add tomato paste and wine. Scrape the bottom of the roasting pan and transfer all contents to a large stockpot. Add water and bring to a boil over high heat. |