Beef Wellington “Baked”

Beef Wellington “Baked”

For 10 Portions

Ingredients

1. Beef tenderloin   : 1.68 kg.
2. Margarine   : 120 gm.
3. Chopped mushroom   : 960 gm.
4. Finely chopped onion   : 240 gm.
5. Bay leaf   : 2 No.
6. Truffle pate   : 240 gm.
7. Puff pastry sheet   : 1 No.
8. Egg (well beaten)   : 1 No

Sauce

1. Demi-glace   :  240 ml.
2. Truffle pate   : 30 gm.
3. Red wine   : 60 ml.
4. Brandy   : 30 ml.

Method

• Heat oven to 450F.
• Heat large non-stick frying pan over high heat.
• Remove, set aside.
• Add margarine, mushrooms cooked.
• Continue cooking until any liquid is evaporated .
• Cool, mix in pate.
• Spread pate mixture over top of beef.
• On lightly floured board, roll puff pastry into rectangle.
• Twice as wide as beef and two inches longer pastry should be 1/8 inch thick.
• Place beef in center.
• Roll pastry enclosing beef.
• Pinch seams to seal.
• Place on a baking sheet.
• In a small bowl mix until pastry is firm.
• Reduce the heat to 350F.
• Continue baking until internal temperature is 120F.
• Remove from the oven , let stand 10 minutes before slicing.
• In a small sauce pan heat demi-glace over low heat in small bowl .
• Mix pate with wine and brandy until  smooth.
• Remove demi-glace from heat.
• Whisk in pate .
• Do not allow sauce to boil or it will seperate .
• Serve beef with warm sauce.

Saltimbocca

Saltimbocca

For 4 Portions

Ingredients

1. Veal picatts   : 4 No.
2. Parma ham   : 4 Slices.
3. Salt, pepper   : To taste.
4. Sage, fresh   : 8 Leaves.

Method

• Pat veal to form picattas.
• Top it with parma ham.
• Beat it lightly.
• Season and top with fresh sage.
• Grill it on a griller and serve with noisette butter.
• Flavoured with marsala and some bouquetiere.

Escalopes Parmigiana

Escalopes Parmigiana

For 4 Portions

Ingredients

1. Veal, tail steak   : 4 No.
2. Salt, pepper   : To taste.
3. Oil   : 40 ml.
4. Sauce marinara   : 120 ml.
5. Parmesan cheese   : 60 gm.

Method

• Make thin steaks by patting the meat.
• Marinate with salt, pepper and oil.
• Grill it in a pan with oil till done.
• Place in a plate.
• Top it with sauce marina and grated parmesan cheese.
• Gratinate under a salamandar and sere hot.

Puttanesca Sauce

Puttanesca Sauce

For 4 Portions

Ingredients

1. Olive oil   : 85 ml.
2. Garlic, crushed   : 2 EA.
3. Chilli flakes   : Pinch.
4. Anchovy fillets   : 6 Fillets.
5. Tomato concasse   : 415 gm.
6. Black olives, sliced   : 165 gm.
7. Capers, chopped   : 1 tbsp.
8. Fresh orengano   : 1/4 tsp.
9. Parsley, chopped   : 10 gm.

Method

• Heat oil in pan and saute garlic and chilli.
• Drain anchovies in excess milk and add to the pan.
• Add tomato concasse and cook for few minutes.
• Add oilves, capers, and oregano and simmer for some time.
• Put the pasta, toss, season and garnish with parsley.