There’s been a lot reported recently on Beef Wellington and mushrooms. This post has nothing to do with that. That said, the reporting about the Beef Wellington got me thinking about cooking something a little more “fancy” than I usually cook.
If this intrigues you, go to a search engine and type something like, “Australia, Beef Wellington, death cap mushrooms.”
Recipe
Ingredients
- Puff pastry
- Rump cap
- Mushrooms
- Spinach
- Butter
- Cream
- Pâté
- Blue cheese
- Egg
Equipment
- Water bath
- Precision cooker
- Oven
- Barbecue grill
- Gas torch
- Frypan
- Small saucepan
Instructions
The meat
- Dry brine the rump cap for about 24 hours.
- Cook the rump cap for approximately 3 hours at 57 °C.
- Sear the steak on a barbecue grill along with a gas torch.
- Allow the meat to cool before wrapping it in the puff pastry.
Duxelles[1]
While I use this term, this meal is not a Beef Wellington.
- Finely dice or process the mushrooms.
- Sauté the mushrooms in beef fat and set them aside.
- Wilt the spinach in beef fat and set aside.
- In a small saucepan, gently heat a dash of cream and a small nob of butter.
- Crumble in some blue cheese and then gently stir in the wilted spinach leaves.
- Allow the mixture to cool.
- Combine the cooled mushrooms and creamy spinach.
Assembly of the pastry creation (aka “Beef Adelaide”)
I’m going to call this dish “Beef Adelaide” because I live in Adelaide, and the meat is Coorong Black Angus.
- Open the packet of puff pastry according to the instructions for use (IFU).
- Spread some pâté over the pastry.
- Scoop and spread the “duxelles” on the pastry.
- Place the meat on the pastry.
- Wrap the pastry around the meat and “duxelles.”
- Apply an egg wash.
- Cook the pastry “Beef Adelaide” in an oven set at about 180 °C until the pastry is golden brown.
Serving suggestions
- You can serve this dish on its own.
- You could serve it with some vegetables.
- You could slice it and present it neatly on a plate and then pour burnt butter over it.
- I chose to eat it on a plate by itself and used a serrated steak knife, so that bits of puff pastry would fly all over the dining table and onto the floor, as well as my lap, leaving grease marks on my strides.
Photographs
This is a gallery of photographs. Click on one and scroll through them to see a larger version with more detail.
Today had weather suited to this meal.
Thoughts on the meal
- I was pleased with how the meal turned out.
- I’ve made Beef Wellington many times, and in my opinion, it’s Not worth the effort to do it traditionally.
- My “Beef Adelaide” is a good cheat.
Questions
- Have you made Beef Wellington?
- Do you like wrapping meat in pastry?
- What do you like about meat in pastry?
[1] Noun [mass noun] a preparation of mushrooms sautéed with onions, shallots, garlic, and parsley and used to make stuffing or sauce.
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