Monday, September 19, 2011

Genn Greymane's Beef Wellington





TGF: Today we welcome Genn Greymane to the show. Thank you King Greymane for joining us.

KG: The honor is mine.

TGF: Tell us King Genn, what is your favorite dish?

KG: This is my son Liam’s, favorite dish. He would always request this meal on special occasions. Served with a side of sauced apples.

TGF: Liam’s death was a great loss to the people of the Alliance. We did not get a chance to really know him but the stories of his bravery inspire us.

KG: Your words are kind Night Elf. Liam would have made a great king. Lets get this recipe started, it is a bit time consuming and I am due back at the Howling Oak to see about the new Worgans entering the fight.

TGF: Here it is, Liam’s Beef Wellington but first a word from our new sponsor. 



A special thanks to Garrosh Hellscream for making these Lemon Squares available to all of the Alliance.


You will need:

Beef Wellington

1 large egg, light beaten
2 tbs milk
1 tbs butter
Beef tenderloin steaks
1 package frozen puff pastry dough (thawed according to package directions) 





One sheet takes about 20 minutes to thaw. Put the second sheet in the freezer, You'll need it for another recipe at a later date. While the puff pasty is thawing....




Melt 1 TBS butter in a pan. Place the steaks into the melted butter and cook for 5 minutes on each side.
Remove from butter and pat dry with a paper towel or set on a rack so the excess butter drips off. 

Now, it's been about 15 minutes, if the puff pasty is thawed, open it up use a rolling pin on it a few times to make it pliable.



Now cut it half. 




Good job!




Fold the dough around the steaks like you are wrapping a present. Trim some off the steak to make it fit. I had too and that's OK.

This is where the 1 egg and the 2 tbs milk come in. Mix them together to make an egg wash and brush over the puff pastry.




Bake in oven at 25 degrees for 20 minutes. Or until pasty is a golden brown. 




I have never made a BĂ©arnaise sauce before, this was my attempt. 


BĂ©arnaise sauce

¼ c white wine vinegar (I used lemon juice, I'm not a fan of the taste of vinegar)
1 tsp tarragon  (This is a hard spice to find in the US, especially fresh, at least in Ohio it is. A substitute is basil.)
1/4 tsp black pepper
2 egg yolks
3/4 cup melted butter


In a double boiler heat the lemon juice tarragon and pepper till it boils. 
Remove from heat and add the two egg yolks and whisk for 2 minutes. 
add the 3/4 cup of butter and continue to whisk, the sauce should thicken.




I served mine with green beans and a salad. This picture makes the beef wellington look HUGE! It was big, I ate about half of it but the puff pastry, well, "puffs up" around the steak.  Next time I make this, instead of two steaks, I'm using one and cutting it in half. 



3 comments:

  1. Ok!!! I am gonna try this when hubby gets back from his out of town meeting in a week. I hate to cook but this looks easy enough for me. Plus he is a real beef eater so I think he will enjoy it. The peach cobbler was great!!!

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  2. I forgot to mention, I love the stories/explanations for the recipes :) Really fun to read!

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  3. I'm glad you like reading them. I love writing them! It was really easy to make too. Good luck!

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