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CHRISTMAS RECIPE: Christmas Beef Wellington
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Niveau CECRL
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Sous-titres (209 segments)
beef wellington has to be the ultimate
indulgence one of my all-time favorite
main courses and it would definitely be
on my last supper menu my version is a
lot lighter and sexier and for christmas
i'm going to give it an added twist
first off the fillet of beef
now look at it it's beautiful first the
most important part is to sear it salt
pepper the fillet is the leanest and the
most expensive cut of beef it comes from
underneath the lower backbone a part of
the animal which has very little muscle
and this is what makes it such a tender
cut
very very hot pan
olive oil and literally roll it around
the pan
we're not cooking the beef we're just
searing it which will really help
to give another layer of flavor and beef
in
lovely now use the side of the pan so
the beef
sears down the back when you tilt it
it's a secret to get it done quickly it
gives that really nice roasted flavor
delicious once you've got the colour
very carefully lift up the beef
and see it on top
and sear it on the bottom
out
and onto the plate
english mustard
what this does now
it gives it a bit of sort of bit of heat
just lightly brush
the mustard
over the beef
so really important that you do this
as the beef comes straight out of the
pan
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