Cooking Master
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What is the recipe from Julia Child's Mastering the Art of French cooking Beef Wellington?
I want the original made directly From the book please! I do not want the recipe that combines two recipes together, I came. I want the original recipes of Julia Child
Yes, it has long been almost everything is done in advance! As part of the meat marinade: olive oil 1 / 3 cup 1 / 2 onion Cup, sliced 1 / 2 carrot 1 / 2 cup celery 1 / 4 cup dried thyme tea sage 1 / 4 teaspoon 1 bay leaf, pepper berries Jamaica, clove leaf 3 or 6 peppercorns 1 teaspoon salt 1 cup dry white vermouth 1 / 3 cup brandy or water for fungi Duxelles: 2 pounds mushrooms 2 tablespoons butter 4 tablespoons chopped shallots 1 / 2 cup dry Madeira wine 4-5 tablespoons foam pate de foie gras or Type 4 (8 oz) fillet of beef 4 slices ham, thin sheets of dough 2 to Part Madeira Sauce: 2 cups beef broth 1 tablespoon tablespoons tomato paste 2 tablespoons cornstarch 1 / 4 cup Madeira wine DIRECTIONS: 1 Place all marinade ingredients (except salt, vermouth and brandy) in a small saucepan. 2 Simmer until vegetables are tender. 3 Remove from heat and let cool. Season fillets with four salt, put them in a ziplock bag, add marinade and pour over the mixture of wine and brandy. Refrigerate 2 to 3 May hours. 6 Remove from the marinade. Pat dry in July. Of Heat 8 1 T oil in a heavy skillet over high heat. 9 Add the steak and sear on all sides briefly. 10 Return to refrigerator until When mounting the Wellington. 11 marinade for sauce. 12 Cut the mushrooms in a food processor until very small. 13 In the corner of a kitchen towel own twist mushrooms a handful at a time to extract as much juice as possible fungi. Usually cushion 14 the towel first so will not absorb the juice of mushrooms. 15 reserve juice for sauce. Sauté mushrooms and shallots in butter on July 16 or 8 minutes until the pieces mushrooms and the other begin to look dry. 17 Add the Madeira and boil until the liquid has evaporated. Season 18 taste and add foie gras or pate. Simmer 19 ingredients for the marinade and mushrooms with juice 2 cups beef broth and tomato paste 1 T for 1 hour or until reduced to 2 cups. Degrease 20, season and thicken with 2 tablespoons of 21 years. cornstarch mixed 4 cup Madeira 1 / 22. All these steps can be prepared in advance and even frozen in separate containers. 23 A just thaw before continuing. 24 Wellington usually get two of each sheet of puff pastry. 25 depends on the size of nets. Roll each sheet 26 a bit to reflect the size of the net. 27 sheets in half. 28 Put a layer of ham on each half. 29 Place a spoonful of mushrooms in the top, place a netting over mushrooms, a spoonful of mushrooms on top of beef tenderloin, wrap in pastry. 30 pinch to seal. 31 If you have any excess pulp, be creative and decorate the rubber boots to suit the occasion. 32 Place on parchment-lined sheet, cookies. 33 Refrigerate for at least 30 minutes or until ready to cook. Preheat oven to 375 F. 34 ^ 35 eggs wash the tops of rubber boots. 36 Bake until golden. 37 in 25 minutes. 38 Use an instant read thermometer to ensure that the meat is cooked to your liking. 39 If Wellington starting to brown too much before the meat is ready, cover with foil and bake until is done. 40 Serve with Madeira sauce, spoon on top.
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