{"id":816,"date":"2012-09-19T21:01:50","date_gmt":"2012-09-19T20:01:50","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=816"},"modified":"2012-09-19T21:01:50","modified_gmt":"2012-09-19T20:01:50","slug":"beef-wellington","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2012\/09\/19\/beef-wellington\/","title":{"rendered":"Beef Wellington."},"content":{"rendered":"

This is my second ever attempt. First time I made it was long time ago, the beef was bloody, it was all mess. Last week, while watching people on “Great British Bake Off” making those gorgeous things I thought- I want one.<\/p>\n

First of all, I’ve researched it, before I even went shopping. I chose Ramsay’s recipe and once again I have to admit, the fucker knows what he’s on about. I followed the recipe and I’ve given myself 8 out of 10. \ud83d\ude42<\/p>\n

First, I seared my fillet, well seasoned, the roasted it off in the oven, aiming for something in between medium rare to medium. While the cow was in the oven, I panfried some finely chopped cup mushrooms with a shallot and some porcini, plus some fresh thyme for flavour. Then, following the advice from The Bake Off, I made sure my beef was nicely chilled before I wrapped it in prosciutto, cuddled in the mushrooms and finally wrapped in the puff pastry. I chilled the whole thing while waiting for Florek to come home, then gave it a nice make up of the egg\u00a0 and baked it in 200 degrees for 25 minutes. Now, important conclusion; the beef must be cooked to one’s liking BEFORE it goes into the pastry, because, as I learned today, even though it’s baked for nearly half an hour, it’s the pastry that cooks, not the beef. Florek said if it had been a bit more cooked, he would have given the dish 9 out of 10. But it was a bit too pink for him, so only 7. I, on the other hand was happy and ate the lot. I was surprised at how beautifully soft the meat was. I served it with some roasted veg. Pleased. \ud83d\ude42<\/p>\n

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This is my second ever attempt. First time I made it was long time ago, the beef was bloody, it was all mess. Last week, while watching people on “Great British Bake Off” making those gorgeous things I thought- I want one. First of all, I’ve researched it, before I even went shopping. I chose … Continue reading Beef Wellington.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-816","post","type-post","status-publish","format-standard","hentry","category-good-food"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=816"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/816\/revisions"}],"predecessor-version":[{"id":818,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/816\/revisions\/818"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}