Ingredients
3 1/2 lb beef fillet, tied and larded
3/4 lb mushrooms, finely chopped
2 1/2 tbsp unsalted butter
1/2 lb pate de foie gras *
1 lb puff pastry
1 egg white, beaten
1 egg yolk beaten **
1/2 cup sercial madeira
2 tsp arrowroot ***
1/2 cup beef broth
2 tbsp black truffles ****
1 watercress for garnish
Directions
* At room temperature. ** Beaten in 1 t water. *** Dissolved in 1 T
cold water. **** Finely chopped.
Servings: 8 servings
Beef Wellington - Gourmet Magazine Recipe brought to you by Recipe Ideas
Categories: Beef; Gourmet; Meat
The History of Recipes
Written cooking instructions as an idea can be traced way back into antiquity, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the early Romans made use of a wide range of aromatic flavors, including some that we all recognise like basil, mint and parsley. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. The arrival of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Beef Wellington Gourmet Magazine recipe.
