centerpiece

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that’s left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It’s hard to cut into this masterpiece, but the taste is worth it!

Show-Stopping Beef Wellington Recipe by Tasty

beef

kosher salt,

black pepper,

canola oil

mustard

butter

shallots, minced

lb cremini mushroom, minced

garlic,

puff pastry

eggs, beaten

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Tasty

Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.

Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.

Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.

Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).

To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.

Remove the mushrooms from the pan and let cool completely.

Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic into an even square layer.

Spread a layer of the mushrooms evenly over the prosciutto.

Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.

Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.

Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.

Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.

Decorate with additional pastry (optional). Sprinkle with kosher salt.

Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.

https://vid.tasty.co/output/61937/mp4_640x640/1510687871

Espresso Crème Croquembouche

instant coffee

water

(8 oz) tub mascarpone

confectioners sugar

salt

(2 oz) whipping cream

unsalted butter,

sugar

all-purpose flour

eggs

corn syrup

milk chocolate chips

Combine coffee and water. Allow to cool completely. Or use 8 tablespoons chilled prepared espresso.

In a medium bowl whip cream until stiff peaks form. Combine cooled coffee with mascarpone, sugar, and salt. Fold coffee mixture into cream until uniform in color. Place in refrigerator for at least 30 minutes before using.

For the filling:

Preheat oven to 450˚F. Combine water, butter, sugar, and salt in a small saucepan. Heat over medium until butter is melted. Add in flour and cook for 1-2 more minutes, stirring constantly, until batter pulls away from the pan.

Pour batter into a metal mixing bowl. Add 3 eggs one at a time, beating with an electric mixer between each addition. Dough should become glossy after adding eggs. If it does not add one more egg.

Pour batter into a piping bag. Pipe into ball shapes onto lined baking sheets using a large round tip. There should be around 30-35 profiteroles. Bake for 15-20 minutes or until puffed up, then reduce heat to 350˚F and bake for another 15 minutes or until golden brown. Turn off heat and allow them to sit for 10 minutes in cooling oven.

Use a clean piping tip to poke a hole in the bottom of each pastry before setting on a wire rack to cool completely.

Fill a piping bag with creme filling. Use pre-made holes to insert filling into each pastry using a medium tip.

For the profiteroles:

Combine sugar, corn syrup, and water in a small saucepan. Cover and bring to a boil, then remove lid and allow to simmer for 20 minutes until caramel in color. Do not stir or allow to overheat. Dip pan into a large bowl of ice water to cool it for 1 minute or so.

Transfer to a heat-proof bowl and allow to cool for 5 minutes. Dunk each pastry in glaze, then assemble on a plate in a stacked pyramid or cone shape, with 7-10 profiteroles on the first layer and decreasing in number until only one ball is on top. Allow to set for 20 minutes.

Boil remaining spun sugar ingredients on medium for 8-10 minutes until golden in color. Dip pan into ice water bath for 1 minute. Transfer to heat-proof bowl. Test with fork to see if strings appear after dipping into sugar. If they do work quickly using one or two forks to spin sugar around the croquembouche from the base to the top.

If using chocolate instead skip making glaze and spun sugar. Melt chocolate in microwave using 30-second intervals. Dip each unglazed profiterole in the chocolate and stack up in aforementioned mound or cone shapes. Allow to set fully in refrigerator for at least 30 minutes before serving.

To serve break off 3-4 profiteroles as individual portions. Croquembouche is best eaten the day of and can become soggy if stored long term in the fridge.

For the glaze:

Lentil loaf is an excellent recipe for those who want to eat less meat but are not necessarily vegan.Our recipe combines hearty lentils with vegetables, herbs, spices, cheese, and egg to make a vegetarian alternative to meatloaf that is tasty and satisfying.

Lentil loaf

extra virgin olive oil

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

garlic (pressed)

tomato paste

oregano

paprika

black pepper

(15-ounces each) lentils (brown

oats (or rolled oats)

parsley (chopped)

parmesan cheese (grated)

ketchup

apple cider vinegar

sugar (optional)

garlic powder

onion powder (optional)

make flavor base

Preheat the oven to 375°F or 190°C. Line your loaf pan with parchment paper, letting some paper hang out so you can pull the loaf out once it’s cooked.Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 large onion, 2 medium carrots, 2 ribs celery, 3 cloves garlic (all finely chopped) and cook gently for 10 minutes. Stir often.Add 3 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ⅛ teaspoon black pepper and cook one more minute.

add lentils

Turn the heat off, add 3 cans (15-ounces each) lentils (drained well), 1 cup quick-cooking oats, and 3 tablespoons parsley.

blend mixture

Stir to combine, then transfer the mixture into a food processor, and pulse until coarsely blended.Tip: alternatively, blend it into the skillet with an immersion blender.

add egg

Transfer mixture back to the pan and stir in 1 large egg (beaten) and ¾ cup parmesan cheese (grated). Tip: if you are vegan, omit the egg and substitute non-dairy cheese for the parmesan.

bake

Mix well, then transfer into the loaf pan and flatten with the back of a spoon. Bake at 375°F or 190°C for 30 minutes.

make glaze

In a separate bowl, whisk 1½ cup ketchup with 2 tablespoons apple cider vinegar, 1 tablespoon sugar, ¼ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder.Then, take the lentil loaf out of the oven, pour the ketchup glaze on top, and bake for 15 more minutes.

serve

Take the lentil loaf out of the pan by pulling the parchment paper that hangs on the sides.Arrange it on a cutting board or serving platter, and slice it into ¾-inch (2 cm) slices.

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