Julia Child Volume 2 Beef Wellington Brioche
Julia Child'sMastering the Art of French Cooking has a terrific French staff of life recipe, merely it takes well-nigh three days to prepare—still, information technology was i of the first loaves I ever was really, really happy with years ago. Back then, I wasn't thinking most brioche, or brioche-wrapped beefiness tenderloin, but you can bet that I am now. The brioche recipe from Artisan Bread in 5 Minutes a Day is one of the most pop ones in our book. Recently I remembered that Julia Child's Beefiness Wellington recipe actually calls for brioche rather than the more traditional puff pastry (it'southward in Volume Two of "Mastering the Art…"). Voilà! Easy Beef Wellington? Well, all I can tell yous is that the pastry part becomes easy if you have our brioche dough in the freezer or fridge. And the result is scrumptious and festive. But five minutes a solar day? Well…
Julia Child'southward Beef Wellington Recipe (with our brioche chaff)
Defrost about i 1/2 pounds of our brioche dough if it's in the freezer (go out it in the fridge overnight), or use refrigerated stuff that hasn't yest reached the v-day mark (across that and y'all run the risk of the eggs going bad). Now start prepping the beef, its stuffing, and the chocolate-brown sauce Julia specified (she actually gives some choices (from Volume One!), but I merely did a simplified version of her Sauce Brune.
Beginning, finely dice carrots, onions, and celery to stop upwards with most a third of a cup each:
Heat 6 tablespoons of butter or oil and saute the vegetables for about ten minutes. And then add a quarter-loving cup of flour and continue over low heat until the mixture browns (about another 10 minutes). That super-flavorful thickening agent is known in French as a roux (pronounced "roo"):
Add 6 cups of boiling beef stock. Volume 1 talks about how to make your own, and I actually did an abbreviated version based on meat scraps and soup bones, just even Julia wrote that it's not absolutely necessary. You tin use canned, and so she says. I kid you not.
Whisk the mixture vigorously to suspend the flour, and create a thickening sauce. Julia calls for an herb bouquet, so in theory you're supposed to tie up 3 parsley sprigs, 1/2 a bay leaf, and 1/4 teaspoon dried thyme in cheesecloth and simmer it with your sauce, discarding it at the finish.
Not going to happen around here. I minced the parsely, nevertheless from our garden in a mild Minnesota September:
The minced parsley got thrown into the simmering sauce with the half bay leave and the thyme, and the result is a chunky sauce, not the elegant smooth 1 that Julia was going for, specially with three tablespoons of minced ham (she calls for that, so she couldn't accept wanted the sauce to be that smooth). Remove the bay leafage slice at the end of cooking, just everything else stays. My version here is more home cooking than French haute cuisine (I admit information technology). Simmer the sauce down to nigh 4 cups, and add common salt and pepper to taste. Don't be stingy with the salt.Ready the sauce bated and motility onto the mushroom stuffing:
Create another roux with 3 tablespoons of butter (I used more), ane pound of minced fresh mushrooms and 1/4 cup minced shallots (don't use onions; this butter-shallot-mushroom mixture is what makes the dish). As before, saute down the vegetable before adding the flour (virtually v minutes), and so continue for a while longer (this fourth dimension only a couple of minutes). Then add 1/3 cup of dry Madeira wine (I used a low-cal-bodied inexpensive red table wine), 1 egg yolk, and one/2 teaspoon dried tarragon. Continue cooking another few minutes, until everything has ready, and set the mixture aside.
Now, onto the meat. Set up about 2 1/2 pounds of filet mignon (aka beefiness tenderloin) by slicing it into 1/2-inch thick portions. Salt and pepper each piece on both sides, and re-assemble the roast with about 1 i/two tablespoons of mushroom stuffing betwixt each piece:
Wrestle the whole thing into a large canvass of oiled cheesecloth, gyre information technology upward, and twist the ends together so you have a tight bundle.It looks very, very weird, and if the result wasn't so insanely delicious, I might be somewhat put off by this motion picture, which, take my word, is greatly helped by gauzy soft focus photography (cheers Nikon SLR applied science):
Glad that'due south over with.Make certain this is basted well with oil or melted butter, and bake in a roasting pan placed in the meridian third of the oven, pre-heated to 425 degrees F (your oven needs to exist authentic here or the roasting fourth dimension could be way off). I followed Julia's directions for a 25 infinitesimal roast, merely I did non drip or plough this beast. Remove from oven (it's not done all the same) and let information technology absurd to room temperature (this is really important in not overcooking the roast).
Preheat the oven to 425 degrees F once again. Roll out a large rectangle of brioche dough to a thickness of 1/4-inch, according to Julia (though I think information technology might benefit from being a picayune thinner). The piece needs to exist large plenty to accept your roast, and for us that was nigh 1 1/two pounds of dough (small cantaloupe-sized). I did this like a huge calzone rather than Julia's more involved but prettier method (see our calzone post), and I sealed it on the top after pulling the dough up around information technology.
The tricky part is removing the cheesecloth from the cooled roast, and getting rid of it without wrecking the stuffing. I concluded upwardly slopping some of it on top of the meat, rather than between the slices. But it all got sealed up in pastry anyway (don't slit or the juice will go everywhere):
Use a pastry brush to pigment egg launder (i egg lightly browbeaten with 1 tablespoon h2o) on the brioche dough. Practice two coats, ane just before baking, and ane most 10 minutes into it. Lower temp to 350 when the crust has browned, and continue baking for a total of near 30 to 40 minutes. Cover with aluminum foil if it'south over browning. When done, you'll begin to smell the meat and the stuffing and some juices volition be escaping into the pan. Don't over-do it… this was meant to exist served medium rare:
Cut information technology up and make sure everyone a piece of steak with a good portion of the brioche, some sauce, and a glass of nice blood-red wine. This dish was a kid crowd-pleaser (minus the wine). And at that place you have it, Julia Kid'south Beef Wellington.
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Source: https://artisanbreadinfive.com/2009/09/29/julia-childs-beef-wellington-with-our-brioche-crust-filet-de-boeuf-en-croute/
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