Purée de courge
- marketing90510
- 8 sept. 2025
- 1 min de lecture
Pourquoi ne pas remplacer les classiques pommes de terre pilées par une généreuse et savoureuse purée de courge? Vos papilles vous en remercieront!
INGRÉDIENTS
1 courge d'hiver au choix : butternut, poivrée, buttercup, delicata
1 oignon moyen émincé finement
1 à 2 gousses d'ail émincé finement
Bouillon de poulet ou de légumes (facultatif)
Beurre (au goût)
PRÉPARATION
Peler et couper la courge en cubes.
Cuire jusqu'à tendreté dans le bouillon au choix ou simplement de l'eau
Bien égoutter et écraser en purée avec un soupçon de beurre. Saler et poivrer.
Bon à savoir!
Les courges d'hiver, plus denses et plus goûteuses, sont idéales pour les potages et les purées. Contrairement aux courges d'été beaucoup plus tendres et qui contiennent un volume d'eau beaucoup plus élevé.
Pour en savoir plus, consulter notre blogue : Cultiver, cusiner, aimer la courge.
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