So our last “hands-on” class in Culinary II was making Beef Stephanie – actually mini beef Wellingtons.. Now Beef Wellington is a dish that looks and sounds so fancy and I had never made it before last night. Having made it once (crudely as you can tell from the pics to follow), I might even attempt a whole Wellington one of these days – it was pretty easy…
First, you sear the beef. Here they are “resting”:
Meanwhile, you prepare the duxelles (the mushroom, onion and liver paste – yes mum, I even allowed Neil to put that in! – and some madeira). Lots of chopping involved here:
Then you make your sauce. Last night we made a sauce poivrade - basically a peppercorn sauce made with onions, garlic, black peppercorns, thyme, rosemary, veal stick, white wine and sauce espagnole. Neil took charge of this while I made the duxelles.
Next you roll out your little puff pastry squares (we had the pastry made for us presumably by the full-time day students in Culinary School).
Amusingly, I came home and read a few blogs last night and came upon a beautiful recipe with pics from Simply Recipes... Check it out.