I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
FAQs
How do you tenderize beef for Wellington? ›
Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.
What are common mistakes in Beef Wellington? ›Not cooking the mushroom mixture long enough
Unfortunately, beef Wellington often falls victim to soggy pastry from excess moisture. The beef Sirloin juices are one explanation, but mushroom duxelles can also cause excess liquid to soak into the crust.
How To Prevent A Soggy Beef Wellington. When pre-cooking the beef tenderloin for a beef Wellington, making sure to sear it and not just brown it is a crucial step in preventing sogginess. Searing locks in some of the juices so they don't seep out and pool in the bottom of the pastry.
How to make Beef Wellington not soggy? ›To prevent a soggy bottom on your Beef Wellington, make sure your duxelle is cooked well to let the mushrooms release all their moisture. Also, the prosciutto will help to act as a barrier to keep the liquids inside. Brushing an egg wash on the inside of the pastry can also help form a barrier while it cooks.
How do you make beef so soft and tender? ›There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Toss with fingers, leave for 30 minutes. Rinse, pat off excess water.
What tenderizes beef the best? ›Marinate with Acid
Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.
- Use fresh raw products and local ingredients. ...
- Sear the beef before you start wrapping it. ...
- Make the duxelles in the same pan as the meat. ...
- Cook the mushrooms until they release all their liquid. ...
- Moisten the cutting board before laying down.
Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.
Should Beef Wellington be cooked straight from the fridge? ›You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.
How do you crisp the bottom of a Beef Wellington? ›One other approach is to bake "blind" a rectangle of puff pastry for the base before assembling the wellington. Cut a rectangle of pastry slightly larger than the beef for the base, prick it thoroughly with a fork and bake at 200c/400F for 20 minutes until golden.
Can Beef Wellington be prepared the day before? ›
Yes, you can prepare Beef Wellington ahead of time. You can assemble the Wellington, wrap it tightly in plastic wrap, and refrigerate it for a few hours or overnight.
Why does pastry fall off Beef Wellington? ›This moisture typically comes from a combination of the juices that seep out of the tenderloin as it cooks and using mushrooms that are too watery. Excess moisture doesn't make the beef extra juicy. Instead, it prevents the puff pastry from fully crisping up, ultimately causing the crust to get soggy.
Are crepes necessary in Beef Wellington? ›However, crepes are optional, you'll see many different recipes and some use crepes and some don't. You can make your own crepes using my recipe, or get some already made from the grocery store. Prosciutto – Prosciutto has good flavor, and is delicately sweet, and salty. It pairs well with the beef.
How do you know when Beef Wellington is done? ›Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium.
How do I make sure the bottom of puff pastry is cooked? ›Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.
What is the fastest way to tenderize beef? ›- Step 1: Dissolve Baking Soda into water. Use 1 teaspoon of baking soda and ½ cup of water for every 12 ounces of meat.
- Step 2: Soak meat in solution for at least 15 minutes. ...
- Step 3: Remove meat and rinse thoroughly. ...
- Step 4: Cook as desired.
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
- Use salt. ...
- Use an acidic marinade. ...
- Use kiwi, papaya, or pineapple. ...
- Score it. ...
- Slow cook it.
Prepare the grill for direct heat at 325-350℃. Step 3: Cook the tenderloin on all sides. Then mix together brown sugar and mustard. Step 4: Marinade the tenderloin immediately off the grill with the mustard mixture.
What is so hard about beef Wellington? ›Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.