Taking a Beef Wellington from the oven with the crispy golden puff pastry, slicing it and seeing the rosy, juicy interior is one of the greatest pleasures of an amateur cook – and even a professional chef. The recipe is one of the most intimidating and one of the greatest challenges in the kitchen – not least, it is always the star of the challenges of culinary realities, as it has all the requirements to hinder the cook.
In this 1960s classic, a piece of noble filet mignon is topped with mushroom cream and wrapped in layers of raw ham and buttery puff pastry before being baked. On the outside, the dough has to be crispy and golden, with no signs of juice from the meat, which in turn must be juicy and undercooked. And it’s hard to equalize all these points: you have to cook two things at the same time, the steak and the pasta, both to perfection – it’s not an easy task, but it can be done. This reporter is living proof of that.
The Reciperie was created in May 2021 to meet a demand for recipes that are easy to prepare, with few ingredients and low cost, in addition to, of course, the need for a super blog with the best tips to improve your performance in kitchen.