Potage à la courge butternut
- marketing90510
- 8 sept.
- 1 min de lecture
Une recette qui marie à merveille deux incontournables de l'automne : courge et pomme!
INGRÉDIENTS
1 courge butternut pelée et coupée en cubes
3 à 4 pommes pelées et coupées en cubes
6 à 8 t. de bouillon de poulet
Gingembre en poudre (au goût)
Crème ou préparation crémeuse de soya Belsoy (facultatif)
PRÉPARATION
Déposer les cubes de courge et de pommes dans un grand chaudron. Verser le bouillon de poulet jusqu'à hauteur des ingrédients.
Ajouter le gingembre au goût. Saler et poivrer.
Mijoter 30 minutes ou jusqu'à ce que la courge soit bien tendre. Passer au mélange jusqu'à texture bien lisse. Rallonger avec du bouillon si la texture est trop épaisse.
Pour plus d'onctuosité, ajouter un peu de crème ou de Belsoy.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
2
Chop the Chestnut Mushrooms. now u can Blend it , Heat olive oil in a pan over medium heat and add the mushrooms and thyme. Cook for 10-15 minutes until all moisture from the mushrooms has evaporated. Set aside to cool.
3
Lay plastic wrap on a flat surface. Arrange Parma ham slices in a slightly overlapping layer. Spread the mushroom mixture evenly over the ham. Place the cooled beef fillets on top, and roll tightly using the plastic wrap. Chill for 20-30 minutes in the fridge.
4
Roll out puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges with egg wash. Brush the entire pastry with egg wash and chill for 15-20 minutes.
5
Heat olive oil in a large saucepan and add the beef trimmings. Sauté for 5 minutes to brown. Add the shallots, peppercorns, rosemary, bay leaf, and thyme, and cook for another 5 minutes. Add the red wine vinegar and cook for 1 minute, then pour in the red wine. Simmer until the wine reduces by half. Add beef stock and bring to a boil. Simmer until reduced to a sauce-like consistency. Strain the sauce before serving.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
soupe
Head Chef
Sarah Baker
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min