Beef Wellington
The showpiece roast: a beef fillet spread with mushroom duxelles and wrapped in prosciutto and puff pastry, baked to a bronzed, pink-centred slice. Ingredients: centre-cut beef fillet, mushrooms, shallots, thyme, English mustard, prosciutto or crêpes, puff pastry, egg yolk, flaky salt.
What it is
The showpiece roast: a beef fillet spread with mushroom duxelles and wrapped in prosciutto and puff pastry, baked to a bronzed, pink-centred slice. Ingredients: centre-cut beef fillet, mushrooms, shallots, thyme, English mustard, prosciutto or crêpes, puff pastry, egg yolk, flaky salt. Recipe: 1) Sear the fillet all over; brush with mustard; chill. 2) Cook mushrooms to a dry, fine duxelles. 3) Layer prosciutto and duxelles on cling film; wrap the beef tightly; chill. 4) Wrap in pastry, score, egg-wash; bake hot until the pastry is deep gold and the centre rose-pink (52°C). Serve: rested, in thick slices, with red-wine gravy. Flavor: buttery pastry, earthy mushrooms, perfect beef. History: named, tradition says, for the Duke of Wellington after Waterloo; the modern version owes as much to Escoffier-era French technique and TV chefs as to any duke. See also: Shepherd's Pie, Fish and Chips.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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World Cuisines
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