Jenise wrote:Gary, check out this thread I posted a few months ago:
Best (and really, the only good) beef wellingtons I ever made? Deconstructed. In one case, I rolled the puff pastry with chopped chives and a little parmesan cheese, then cut it into large squares which baked into lovely pillows. At service, each was topped with a nice slice of rare roast filet mignon and then topped with a modest garnish of butter-vermouth-sliced mushroom pan sauce. The other result I was happy with involved the same roast filet mignon idea (I do various rubs, like coffee-red chile or ground dried porcini mushroom) but this time the filet was on the bottom, topped by a small mushroom tart in which a standard mushroom cap was filled with a swipe of French mustard and then a wad of foie gras pate and wrapped in puff pastry, pate side up, seam underneath, and baked. A drizzle of demi glace completed the dish.
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