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Before you jump to Beef wellington recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.
Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to begin saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, after all. A lot of it really is basically using common sense.
We hope you got benefit from reading it, now let’s go back to beef wellington recipe. To cook beef wellington you need 10 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Beef wellington:
- Get beef fillet
- Provide mushrooms
- Prepare onion
- Use garlic
- Prepare white wine
- Prepare Prosciutto
- You need Puff pastry
- Use Thyme (sprig or dried)
- Use butter
- Get olive oil
Steps to make Beef wellington:
- Salt and pepper beef
- Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
- Place sealed meat in roasting tin and cook for 15min
- Finely chop mushrooms, onion and garlic
- In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.
- Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
- When meat has finished in oven, transfer to a plate and put in fridge for 20min
- Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.
- Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min
- Pre-heat the oven to 200oc/180oC fan
- Cook for 30min until golden and crisp. Leave to stand for 10min before serving
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