BEEF WELLINGTON PAUL BOCUSE RECIPE IN FRENCH FILLET DE BOEUF EN CROÛTE A CLASSICAL LUXURIOUS RECIPE

Summary

In this cooking tutorial, the presenter guides viewers through the process of making Beef Wellington. Starting with preparing mushroom duxelles, crêpes, and a chicken liver pâté, the recipe covers every detail of assembling the dish. The beef fillet is seared, then wrapped in the crêpe, prosciutto, and pâté, before being encased in pastry and baked to perfection. The video emphasizes the importance of technique and timing, offering tips on ingredients and preparation. With a final garnish of green beans, fondant potatoes, and sauce, this Beef Wellington is sure to impress any guest.

Takeaways

• 😀 The recipe demonstrated is for Beef Wellington, also known as Fillet en Croute.
• 😀 The first step is to prepare the DUXELLES, which is a mushroom mixture cooked with shallots and butter, reduced to a thick paste.
• 😀 The next step involves making crêpes with flour, egg, salt, chives, milk, and soda water for fluffiness.
• 😀 The crêpe mixture is chilled in the fridge before being cooked to ensure the right texture.
• 😀 The beef fillet is lightly salted with fleur de sel and seared in a pan with lard and olive oil, just to brown the exterior.
• 😀 After searing, the beef fillet is wrapped in cling film and refrigerated to cool down.
• 😀 A layer of prosciutto is placed on the cooled crêpe, followed by a layer of the pre-cooked DUXELLES mushroom mixture.
• 😀 Chicken liver pâté is added to the mixture, covering the beef fillet completely to enhance flavor.
• 😀 The beef fillet is then carefully rolled, similar to rolling sushi, ensuring everything stays intact.
• 😀 The rolled Beef Wellington is wrapped in pastry and sealed with egg wash before being refrigerated one last time.
• 😀 After baking, the Beef Wellington is rested to allow the juices to settle and is served with a borderless sauce, green beans in garlic butter, and fondant potatoes.

Q & A

What is the first step in making Beef Wellington as described in the video?

The first step is making the Duxelles, which is a mushroom mixture. Mushrooms are chopped and cooked with shallots in butter until the mixture becomes a thick paste.

What ingredients are needed to make the crêpe for the Beef Wellington?

The ingredients for the crêpe are flour, eggs, salt, chives, milk, and soda water.

Why is soda water added to the crêpe mixture?

Soda water is added to make the crêpe fluffy due to the bubbles it contains.

How long should the crêpe mixture be refrigerated?

The crêpe mixture should be refrigerated for about one hour.

What is the purpose of searing the beef fillet before wrapping it in the Beef Wellington?

The beef fillet is seared to lock in the juices and give the outside a nice color and flavor, but it is not meant to cook the fillet through. The searing is done just to create a crust.

What role does prosciutto play in the Beef Wellington preparation?

The prosciutto is laid on top of the crêpe to add flavor and texture before wrapping the beef in the crêpe and other ingredients.

How is the chicken liver pâté used in the Beef Wellington recipe?

The chicken liver pâté is spread over the beef fillet to enhance the flavor with its richness and saltiness before the final wrapping.

What is the significance of the crêpe in this recipe?

The crêpe acts as a protective layer between the beef and other ingredients, such as the Duxelles and prosciutto, helping to keep the Wellington's shape and prevent moisture from making the pastry soggy.

Why is the Beef Wellington refrigerated after being rolled in the crêpe and pastry?

The Beef Wellington is refrigerated after being rolled to ensure the ingredients stay together and the pastry firms up before baking.

How can you check if the Beef Wellington is cooked to the desired doneness?

The Beef Wellington should be removed from the oven when the beef is cooked to a rare doneness in the center. It is allowed to rest so that the juices can redistribute, and the meat continues to cook slightly.