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My cooking class around the ‘boeuf en croûte’, aka Beef Wellington. A gorgeous p…

My cooking class around the ‘boeuf en croûte’, aka Beef Wellington. A gorgeous piece of beef fillet covered with chopped mushrooms, and wrapped in puff pastry.

There are many variations to this recipe, with foie gras, with pancakes to secure the meat, with spinach, with sauce… I actually prefer a simple but intense version, making the purée of mushrooms very aromatic – a reduction of wine, shallots, Sichuan pepper – and ensuring the puff pastry is crispy and golden. Step by step, nothing actually difficult!

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