The origin of the name Beef Wellington, is unclear and there are many theories out there. Some suggest that is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry. We like this theory so we’ll stick with it!

One of the menu items we made at our Good Ole Comfort Cuisine Cooking Class last week was Beef Wellington. We took a few pictures while preparing this dish to help you as a guide through the preparation steps.

BEEF WELLINGTON

Classic Beef Tenderloin Wrapped in Mushroom Duxelle and Puff Pastry
4-­‐6 servings (4 large or 6 small portions)

Ingredients:

2 lbs. button mushrooms, washed and cut in half
1 tbsp. chopped rosemary
2 oz olive oil
¼ cup of breadcrumbs
½ white onion diced small
1 oz. butter
2 tbsp. brandy
2 oz. heavy cream
Salt and pepper to taste
1 (12 inch x 8 inch) sheet of puff pastry
Egg wash (1 beaten egg)
2 lb. beef tenderloin, trimmed
Additional canola oil for searing the meat

Preparation:

In a large mixing bowl, toss the mushrooms, rosemary, salt, pepper and olive oil together.
Place in a baking tray and bake at 400 degrees for 20 minutes.
In a large sauté pan, melt the butter on medium heat and sweat the onion.
Add the mushrooms to the pan and cook on high heat for 2 minutes.
Add the brandy (turn off the flame at this point to avoid a large flame).
Add the cream and bring to a boil. Cook for 2 minutes.
Add bread crumbs.
Place the mushroom mixture in a food processor and blend until a chunky puree. Let it cool.
Season the tenderloin with salt and pepper.
Sear the beef on all sides on high heat with a little bit of canola oil in a large pan.

Place the beef in a baking tray and bake at 350 degrees for 12 minutes cook to about a 100 degrees internally.
Layout the puff pastry and spread the mushroom filling over the pastry leaving a margin of 2 inches all around the sheet.
Place the beef in the middle of the sheet.

Fold the pastry over the beef to create a log.
Tuck in the ends underneath the log.

Place in a baking tray with the seals of the folds down.
Brush with egg wash.
Bake at 400 degrees for 15 minutes until golden. Beef should be at medium rare 140 degrees internally.

If you like to further cook the meat then lower the oven to 350 and bake for additional time.
Let rest for 10 minutes before carving.

Download the PDF file to print and share with your friends: Classic Beef Wellington recipe

We paired our Beef Wellington with the menu below:

• Old Fashioned Cocktail
• Asparagus Salad with Ricotta Salata, Tomatoes, Roasted Peppers and Caper Vinaigrette
• Smoked Tomato Bisque with Goat Cheese Panini
• Spaghetti Squash with Brown Butter, Bacon and Golden Raisins
• Beef Wellington – Classic Beef Tenderloin Wrapped in Mushroom Duxelle and Puff Pastry
• Roasted Parsnips and Rutabaga with Maple-Lavender Glaze
• Apple Tart Tatin

Simple. SOPA and PIPA will censor the web and chill economic growth.

This allows them to block sites, shut-down blogs, search engines could be forced to delete entire websites from their search results, among other things…

Learn more how this affects you: Wikipedia, Mashable or sign the petition on Google’s “Take Action” Campaign

Now…to brighten up your blackout day. We want to share some good SOPA 411.

This one is not dangerous, in fact, it’s smooth, settled and it affects your palette.

Today’s Chef Sazon’s SOPA, translated in english, “SOUP” is Vichyssoise.

Vichyssoise is a French soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.

This recipe is versatile. It can be served chilled during the steamy spring and summer weather or served warm during the fall and winter chill season.

Vichyssoise

Potato-Leek Soup with Chives
4-6 servings (4 large or 6 small portions)

Ingredients: 2 leeks (white only) chopped small 1 white onion, diced small 2 lbs. Idaho/russet potatoes, peeled and diced into medium cubes 1 qt. chicken stock 2 oz. butter 1 cup heavy cream Salt, to taste White pepper, to taste

Garnish: 1 tbsp. chives, chopped small 1/4 cup sour cream

Preparation:

• In a large pot sweat the leeks, onions and butter for 8 minutes until soft and translucent on low heat
• Add potatoes, salt, pepper and chicken stock. Bring to a boil and simmer for 20 minutes until the potatoes are tender
• Place in a blender or use a handheld blender to puree the soup to a smooth consistency. (If soup served cold, chill for 2 hours)
• Add the cream and blend again
• Strain through a fine strainer and adjust seasoning
• Serve in a bowl and garnish with a small dollop of chive cream and truffle oil
• Note: If COLD, serve with a dollop of sour cream and caviar

We are kicking off our “Tailgating Recipes” this Sunday, September 25, 2011 @ 10:30AM on channel My 33, courtesy of the Miami Dolphins and Chef George Catering.

Our chef will be sharing quick delicious recipes every Dolphins game, highlighting a traditional dish from the opponents hometown.

DOLPHINS AT BROWNS,9/25/11 - Game Preview

Today’s game recipe is Cleveland’s Traditional “Hanky Pankies”, a beef-mixture on a crostini topped with melted cheese. Recipe Below.

Ingredients:
6 slices of Pumpernickel or Rye Bread
1/2 lb ground beef
1/2 lb ground sausage
1/2 lb Velveeta cheese
1/2 cup goatcheese
2 tbsp Worcestershire sauce
1 tbsp dry oregano
1 tsp paprika
Salt, to taste
Pepper, to taste

Preparation:
- In a pot on medium heat add beef and sausage. Cook until fully cook.
- Drain meat and bring back to pot. Add Worchestire sauce, Velveeta, oregano, paprika, salt and pepper.
- Cook on low until cheese is melted.
- Transfer mixture into a container and set in fridge to cool down until hard and cold
- Spread mixture unto bread. Cut bread diagonally to create triangles shapes (bit size)
- Sprinkle goatcheese over mixture and bake at 450 degrees in oven until cheese is melted
- Plate and serve

In celebration to the two 2010 World Cup finalist, Chef Jorge Montes prepares a dish from Holland called Hubspot. A potatoes and sausage hearty meal, it doesn’t get any better than this!

In honor of 2010 World Cup Championship, Chef Jorge Montes prepares a traditional dish from Spain, Tostada Catalana. A simple yet delicious appetizer to prepare in matter of minutes.