Well, I started to divide everything by four, then somewhere along the way I forgot what I was doing, and started dividing everything by three, and even halves - oops! No matter - it still turned out:
It was unbelievable - outrageous - delicious - flavorful - tasty - yummy - scrumptious - my whole kitchen smelled fragrant!!!
It was so good that a fireworks display erupted!!! I'm serious! (Pier 39 just had a fireworks display!!!) :D
Thank you, Carlo, for the best recipe ever!!! Not only did it taste yummy, but it was beautiful, too. The sauce looked very pretty over the salmon.
[modifications:
used 1 oz. of unsalted butter
1 T. of Dijon mustard
1/3 tsp. dried mustard (or maybe 1/4 tsp - I forget)
1 T. chives
1 T. parsley
1 tsp. lemon juice
salt only - no pepper
2 tsp. olive oil
Put foil on baking pan - placed fish on foil - also covered with foil - all edges sealed - placed in oven, middle shelf - 500 degrees (preheated) - cooked 10 minutes exactly]
This slightly modified classic dish is special enough for the most elegant dinner party. Everyone will applaud your culinary prowess. This dish can be made a day ahead and cooked just before serving.
Come on...try it, you can do it, I promise it's really easy! ......really :)
Petit Wellington de boeuf et de sauce verte à poivre
Individual beef Wellingtons with green peppercorn sauce
Always bring any beef or steaks to room temperature before preparing.
1) Coat steaks lightly with olive oil and season both sides with salt and pepper (press in firmly with palm of your hand).
2) Using a heavy frying pan (cast-iron is perfect) over medium high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 2 minutes per side or until brown and crisp on the outside. Cook only partially - do not overcook. Remove from heat and refrigerate steak, covered, until well chilled, about 1 hour.
3) Wipe frying pan and place over medium heat, melt butter. Add shallot or green onions and garlic; sauté approximately 3 minutes or until slightly softened. Add mushrooms, thyme, parsley, and salt and pepper to taste. Continue, stirring, until mushrooms are lightly browned and their liquid is evaporated.
Remove from heat and transfer mushroom mixture to a bowl to cool completely; set aside.
4) On a lightly floured surface, roll out yeast puff pastry into two (14-inch) squares. Trim edges to form two (13-inch) squares and cut each square into four (6 1/2-inch) squares.
TIP: Work with one sheet of puff pastry at a time, keeping the unused pastry covered with a damp cloth so it won't dry out (once it starts to dry out, it is impossible to work with).
5) Working with one square of puff pastry at a time (keeping other covered), spread 1/8th of mushroom mixture on the pastry, leaving a 1/2-inch edge on all sides.
6) Place chilled steak in the center of the mushroom mixture; pressing it down gently. Wrap two opposite corners of puff pastry over the steak, overlapping them. Seal seam with egg wash.
7) Wrap remaining two corners of pastry over steak and seal with egg wash. Wrap the pastry up over the steak and seal the edges. Place seam-side down on a non-stick baking sheet. Brush the tops with the egg wash.
Repeat with remaining 7 steaks. Cover loosely and refrigerate at least 1 hour or up to 1 day.
Decorate the Beef Wellingtons using the scraps from the puff pastry. Cut pastry into shapes with a cookie cutter or cut into leaf shapes with a knife and "glue" to the top of each Beef Wellington with some of the egg wash. Brush top of decoration with additional egg wash.
Preheat oven to 425°F.
8) Baking; brush top and sides of each Beef Wellington with some remaining egg wash. Bake approximately 15 to 20 minutes or until pastry is golden and the internal temperature of the meat registers 120°F.
Use a meat thermometer to test for doneness. Remove from oven and let sit for 5 minutes before serving.
Rare - 120°F, Medium Rare - 125 °F, Medium - 130°F
Makes 8 servings.
While steaks are in the oven, prepare sauce.
1) In a medium frying pan over medium heat, melt butter.
2) Add shallot or green onions, green peppercorns and sauté until onions are soft.
3) Add brandy and cook until liquid is reduced by half.
4) Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.
To serve, spoon some of the Peppercorn Sauce on each individual plate. Place one Beef Wellington in the center. Drizzle a little more sauce over the top and garnish with a dill sprig.
Voila, you are a gourmet chef!