STUFFING
1/2 lb mushrooms
1/2 medium onion
2 tbsp butter
1 salt and pepper to taste
4 oz canned foie gras pate
MEAT
1 tbsp oil
1 1/2 lb beef tenderloin
1 salt and pepper to taste
WELLINGTON
1 lb frozen puff pastry
Directions
STUFFING: Puree the mushrooms and onions together in a food
processor. Melt the butter in a skillet over medium heat, add the
mushroom and onion mixture and cook, stirring occasionally, until the
mixture is dry. Add salt and pepper to taste and mash in the pate.
Transfer the stuffing to a bowl and chill in the refrigerator. MEAT:
Heat the oil in a skillet over high heat. Add the beef and sear on
all sides. Remove the beef from the skillet and sprinkle with salt
and pepper. Place in the refrigerator until cold. ASSEMBLE THE
WELLINGTON: Roll out chilled puff pastry into a rectangle large
enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on
the beef. Wrap the pastry to enclose the beef and stuffing and place
the Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven
and immediately lower heat to 350F. Roast for about 20 minutes.
Servings: 4 servings
Beef Wellington Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is possible to follow the history of meal recipes far back into ancient history, in fact as far into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks used many different spices, including many that are still in use today such as basil, mint and dill. Moving on, there were two interesting cookery books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that we all know today, but instead descriptions of the types of meals served to the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on food, most of which are now in private collections. During the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent meals, and because of this the best cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are increasing in popularity mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Beef Wellington recipe.
