Makan Mewah di Hari yang Meriah! BEEF WELLINGTON
- 650g Daging tenderloin
Beef Wellington
Bahan
Mushroom Duxelles :
Sauce :
Tomato & Burrata cheese :
Egg wash :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang kasar jamur champignon menggunakan chopper.
- Masak jamur dengan butter dalam wajan panas dengan api besar, tambahkan bawang merah dan bawang putih cincang, masak hingga benar-benar kering dan golden brown (duxelles).
- Bumbui duxelles dengan daun thyme, garam, dan lada hitam di setiap lapisan masak, lalu dinginkan.
- Keringkan daging tenderloin dengan tisu, lalu bumbui dengan garam dan lada di seluruh permukaan.
- Sear daging di wajan panas dengan campuran butter dan olive oil sekitar 1,5 menit per sisi hingga golden brown merata di semua sisi, lalu diamkan 15 menit (resting).
- Bungkus daging dengan lapisan mustard, lalu gulung rapat menggunakan plastic wrap, dan dinginkan di kulkas 30 menit.
- Untuk saus: tumis wortel, bawang bombay, bawang putih utuh, seledri, dan thyme dengan olive oil hingga hampir gosong (dark golden brown), tambahkan bubuk kaldu sapi dan air, masak hingga menyusut sepertiganya, saring, lalu masukkan butter.
- Ratakan lapisan prosciutto, letakkan duxelles jamur di atasnya, ratakan, lalu gulung daging yang sudah didinginkan di dalamnya, padatkan, dan dinginkan lagi di kulkas 1 jam.
- Gulung daging yang sudah terbungkus prosciutto dan duxelles ke dalam lembaran puff pastry, rapatkan sambungannya, lalu bungkus kembali dan diamkan 15 menit hingga 1 jam.
- Buat hiasan anyaman dari sisa puff pastry menggunakan roller pastry lattice untuk dekorasi di atasnya.
- Olesi seluruh permukaan dengan egg wash dari kuning telur.
- Panggang pada suhu 200°C selama sekitar 20 menit untuk mendapatkan kematangan medium (suhu dalam sekitar 58°C).
- Angkat, diamkan sebentar, lalu potong dan sajikan beef wellington dengan saus dan tomat burrata sebagai pelengkap.
Ingredients
Mushroom Duxelles:
Sauce:
Tomato & Burrata Cheese:
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Coarsely chop the button mushrooms using a chopper.
- Cook the mushrooms with butter in a hot pan over high heat, add chopped shallots and garlic, cook until completely dry and golden brown (duxelles).
- Season the duxelles with thyme leaves, salt, and black pepper at each stage of cooking, then chill.
- Dry the beef tenderloin with paper towels, then season with salt and pepper all over the surface.
- Sear the meat in a hot pan with a mix of butter and olive oil for about 1.5 minutes per side until evenly golden brown on all sides, then let it rest for 15 minutes.
- Coat the meat with a layer of mustard, then roll it tightly using plastic wrap, and chill in the fridge for 30 minutes.
- For the sauce: saute carrot, onion, whole garlic, celery, and thyme in olive oil until nearly charred (dark golden brown), add beef stock powder and water, cook until reduced by a third, strain, then stir in butter.
- Lay out the prosciutto in a layer, spread the mushroom duxelles on top, level it, then roll the chilled meat inside, press firm, and chill again in the fridge for 1 hour.
- Roll the meat wrapped in prosciutto and duxelles into a sheet of puff pastry, seal the seam, wrap again, and let it rest for 15 minutes to 1 hour.
- Make a lattice decoration from the remaining puff pastry using a pastry lattice roller for decoration on top.
- Brush the entire surface with the egg yolk wash.
- Bake at 200°C for about 20 minutes to reach medium doneness (internal temperature around 58°C).
- Remove, let it rest briefly, then slice and serve the beef wellington with the sauce and tomato burrata on the side.
Cook Mode
- 650g Daging tenderloin
Beef Wellington
Makan Mewah di Hari yang Meriah! BEEF WELLINGTON
Makan Mewah di Hari yang Meriah! BEEF WELLINGTON
Bahan
Mushroom Duxelles :
Sauce :
Tomato & Burrata cheese :
Egg wash :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang kasar jamur champignon menggunakan chopper.
- Masak jamur dengan butter dalam wajan panas dengan api besar, tambahkan bawang merah dan bawang putih cincang, masak hingga benar-benar kering dan golden brown (duxelles).
- Bumbui duxelles dengan daun thyme, garam, dan lada hitam di setiap lapisan masak, lalu dinginkan.
- Keringkan daging tenderloin dengan tisu, lalu bumbui dengan garam dan lada di seluruh permukaan.
- Sear daging di wajan panas dengan campuran butter dan olive oil sekitar 1,5 menit per sisi hingga golden brown merata di semua sisi, lalu diamkan 15 menit (resting).
- Bungkus daging dengan lapisan mustard, lalu gulung rapat menggunakan plastic wrap, dan dinginkan di kulkas 30 menit.
- Untuk saus: tumis wortel, bawang bombay, bawang putih utuh, seledri, dan thyme dengan olive oil hingga hampir gosong (dark golden brown), tambahkan bubuk kaldu sapi dan air, masak hingga menyusut sepertiganya, saring, lalu masukkan butter.
- Ratakan lapisan prosciutto, letakkan duxelles jamur di atasnya, ratakan, lalu gulung daging yang sudah didinginkan di dalamnya, padatkan, dan dinginkan lagi di kulkas 1 jam.
- Gulung daging yang sudah terbungkus prosciutto dan duxelles ke dalam lembaran puff pastry, rapatkan sambungannya, lalu bungkus kembali dan diamkan 15 menit hingga 1 jam.
- Buat hiasan anyaman dari sisa puff pastry menggunakan roller pastry lattice untuk dekorasi di atasnya.
- Olesi seluruh permukaan dengan egg wash dari kuning telur.
- Panggang pada suhu 200°C selama sekitar 20 menit untuk mendapatkan kematangan medium (suhu dalam sekitar 58°C).
- Angkat, diamkan sebentar, lalu potong dan sajikan beef wellington dengan saus dan tomat burrata sebagai pelengkap.
Ingredients
Mushroom Duxelles:
Sauce:
Tomato & Burrata Cheese:
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Coarsely chop the button mushrooms using a chopper.
- Cook the mushrooms with butter in a hot pan over high heat, add chopped shallots and garlic, cook until completely dry and golden brown (duxelles).
- Season the duxelles with thyme leaves, salt, and black pepper at each stage of cooking, then chill.
- Dry the beef tenderloin with paper towels, then season with salt and pepper all over the surface.
- Sear the meat in a hot pan with a mix of butter and olive oil for about 1.5 minutes per side until evenly golden brown on all sides, then let it rest for 15 minutes.
- Coat the meat with a layer of mustard, then roll it tightly using plastic wrap, and chill in the fridge for 30 minutes.
- For the sauce: saute carrot, onion, whole garlic, celery, and thyme in olive oil until nearly charred (dark golden brown), add beef stock powder and water, cook until reduced by a third, strain, then stir in butter.
- Lay out the prosciutto in a layer, spread the mushroom duxelles on top, level it, then roll the chilled meat inside, press firm, and chill again in the fridge for 1 hour.
- Roll the meat wrapped in prosciutto and duxelles into a sheet of puff pastry, seal the seam, wrap again, and let it rest for 15 minutes to 1 hour.
- Make a lattice decoration from the remaining puff pastry using a pastry lattice roller for decoration on top.
- Brush the entire surface with the egg yolk wash.
- Bake at 200°C for about 20 minutes to reach medium doneness (internal temperature around 58°C).
- Remove, let it rest briefly, then slice and serve the beef wellington with the sauce and tomato burrata on the side.
Cook Notes
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