What Did Erin Patterson Cook

What Did Erin Patterson Cook

Plus is mushroom foraging the new Russian Roulette?

Australian authorities are warning influencers, foodies and the general public to take care while foraging this winter.

Keep away from the death caps, ok! 

What Did Erin Patterson Cook?

Beef Wellington parcels are a variation of the classic Beef Wellington dish, encapsulating all the flavours of the original in a comforting pie form.

Here's a general recipe to guide you through making it.

What Did Erin Patterson Cook

Ingredients:

For the Beef Wellington Filling:

• 1 ½ - 2 pounds (680 - 900 grams) beef tenderloin, trimmed
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces (225 grams) mushrooms, finely chopped
• 2 tablespoons fresh thyme, chopped
• ¼ cup (60 ml) dry white wine (optional)
• 1 sheet puff pastry, thawed if frozen
• 4 slices prosciutto or Parma ham
• 2 tablespoons Dijon mustard
• 1 egg, beaten (for egg wash)

For the Gravy (optional):

• Reserved mushroom mixture from filling
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup (240 ml) beef broth
• Salt and pepper to taste

What Did Erin Patterson Cook

Instructions:

1. Prepare the Beef:

• Preheat your oven to 400°F (200°C).
• Season the beef tenderloin generously with salt and pepper.
• Heat olive oil and butter in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from the skillet and set aside to cool.

2. Prepare the Filling:

• In the same skillet, add more butter if needed and sauté the chopped onions until translucent. Add the minced garlic and cook for another minute.
• Add the chopped mushrooms and thyme to the skillet. Cook until the mushrooms release their moisture and begin to brown. If desired, deglaze the skillet with white wine, scraping up any browned bits. Cook until the wine evaporates.
• Remove from heat and let the mushroom mixture cool.

3. Assemble the Wellington:

• Lay out a sheet of puff pastry on a lightly floured surface. Roll it out if necessary to fit your pie dish.
• Spread the Dijon mustard over the puff pastry.
• Lay the prosciutto or Parma ham slices on top of the mustard.
• Spread the cooled mushroom mixture evenly over the ham.
• Place the seared beef tenderloin in the center of the pastry.
• Carefully fold the pastry over the beef, sealing the edges to encase it completely.
• Trim any excess pastry and crimp the edges to secure.
• Brush the pastry with beaten egg for a golden finish.

4. Bake:

• Place the assembled pie on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy, and the beef reaches your desired level of doneness.
• Let the pie rest for a few minutes before slicing.
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What Did Erin Patterson Cook

5. Make the Gravy (Optional):

• While the pie is resting, prepare the gravy. In a saucepan, melt butter over medium heat.
• Stir in the reserved mushroom mixture and cook for a couple of minutes.
• Sprinkle flour over the mushrooms and cook for another minute, stirring constantly.
• Gradually whisk in the beef broth until the gravy thickens.
• Season with salt and pepper to taste.

6. Serve:

• Slice the beef Wellington pie and serve it with the optional gravy on the side.