Monday, April 15, 2013

Mad Men Monday Is Back

Mad Men Monday is back and as fun as I remember. The only way this little soiree could get better would be with cocktails on the patio. Soon...very soon. Let's get started shall we?



We ushered in the new season with Beef Wellington. Instead of a signature cocktail we celebrated with champagne and wine. Lots of wine...which included the lovely gift (pictured above) from an even lovelier friend.

We had a classic, Beef Wellington. I opted for individual filets instead of a tenderloin and an ultra rich port demi glace. Asparagus paired well with smoked mozzarella/red pepper raviolis from Ohio City Pasta. A bit of butter and a dash of chives are all that's needed to finish of the pasta since it's quite flavorful on its own.

This recipe has a lot of steps but it can all be done up to 24 hours ahead of time. When guests arrive simply pop these in the oven and you'll be ready in about 30 mins.


Beef Wellington w/ Port Wine Demi Glace
serves 4-6
The Beef
4(or 6) 4-6oz filets (You may think you need more but you don't. I opted for 8oz steaks and they were way too big)
Season w/ salt & pepper on all sides. Add 1 tablespoon olive oil to a med-high saute or cast iron pan. Turn up heat. Brown on all sides quickly. You just want to sear the outside not cook it through. Set aside.

Duxelles
1 pound mushrooms, mixed varieties (I used cremini, shiitaki and portabello) cleaned and finely chopped
2 shallots, chopped
2 tsp. finely minced thyme
4 tablespoons butter
1/2 cup cognac, brandy or other spirit of choice
1/2 cup heavy cream
2 dashes worchestershire sauce

Heat butter in a saute pan over med-high heat. Add mushrooms and cook until they have released all their liquid (about 6-8 mins). Add shallots and thyme to pan stirring frequently (about 4 mins). Add cognac or brandy. Scrape up browned bits with a wooden spoon. Cook until almost all brandy is reduced (a few mins). Add heavy cream and continue to cook until reduced. Add worchestershire sauce and cook until mushroom mixture forms a wet paste. Refrigerate.


Construct
4 sheets puff pastry
egg wash (1 egg beaten with 1-2 tablespoons water)
flour to dust workspace

Lightly dust workspace in flour. Roll out puff pastry (or unfold if purchased pre-made) Cut four corner squares off to leave a "plus" shape (+). Spread a quarter of the duxelles onto middle of each pastry. Place filet on top of duxelles. Brush egg wash with a pastry brush on edges of pastry. Fold each end over the beef, slightly pressing down to seal. Place seam side down on a baking sheet lined w/ parchment paper. You can add add'l puff pastry decorations at this time. Just be sure to seal them with egg wash. Refrigerate at least 30 mins. Can be done a day in advance.

Bake
Preheat oven to 425 degrees. Brush entire pastry round with egg wash. Bake until browned 20 mins for med-rare and 25-30 mins for medium. Remove from oven and let rest for 10 mins.



Demi Glace
yields 1/2 cup
(can be made a day ahead, refrigerated then reheated)
1 shallot, finely chopped
2 cloves minced garlic
2 tablespoons balsamic vinegar
1 cups red wine (I used port, but any variety will work)
1 1/2 cups beef stock
2 tablespoons butter
Heat 1 tablespoon butter over medium heat and saute shallot and garlic until brown. Add balsamic and stir, cooking about a minute. Add red wine, bring to a boil. Reduce heat and simmer until it is reduced by at least half. Add beef stock and boil then reduce heat to simmer and cook until reduced by half. At this point it will have a thicker consistency and look slightly syrupy. Remove from heat and stir in 1 tablespoon butter.

6 comments:

  1. This meal looks unbelievably delicious! I've never attempted beef wellington before but this looks conquerable! Thanks for the inspiration!

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  2. Ohh beef wellington is one of my FAVORITES! But I've never dreamed of attempting it on my own. You make it look so simple!

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  3. Ooh, this sounds delicious! And that wine would go perfectly with your meal...I'm so glad you enjoyed it.

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  4. Now THAT makes my mouth water. Thanks so much for posting the recipes as well. Very upscale! I see a date night in my future.

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  5. That picture really got me. This looks amazing!!

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  6. That meal (especially the ravioli) looks DELISH! And I've not heard of that wine.... might try it next!

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