and here: https://www.seriouseats.com/the-ultimate-beef-wellington-recipe

New, 2021:

2 3x 0.75 lb Center cut beef tenderloin (tell better meats its for individual beef wellingtons)
1 Tb Dijon mustard
Olive oil, for frying
1.25-1.5 lbs mixture of wild mushrooms, cleaned (portobello, crimini, shiitake, chantrelles)

2 shallots

1/4. c Hennessy cognac

1/4. c heavy whipping cream

1 Tb soy sauce
1 thyme sprig, leaves only
1x 14 oz package DuFour Puff Pastry
12 slices of procuitto di Parma

1 egg yolk, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper



1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)

2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.

3. Finely blitz the mushrooms and shallots in the food processor (2 batchwes) and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Next add brandy, let evaporate, add soy sauce, and finally add whipping cream which will thicken it up very quickly. (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in thirds, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Roll wider rather than longer probably to accomidate shape. Chill in the refrigerator.

5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread a third of the duxelle evenly over the ham.

6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.

8. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 425 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. 

Serve the beef wellingtons sliced, with the sauce as an accompaniment.

For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes

Original:

2 x 400g beef fillets (used 2x lb. Next time try 3x 0.75 lb and stretch the pastry more)
1 Tb Dijon mustard
Olive oil, for frying
500g mixture of wild mushrooms, cleaned (1.25 lbs)
1 thyme sprig, leaves only
500g puff pastry (1x 14 oz package)
8 slices of Parma ham (use 9 probably if scaling up to 3x)
2 egg yolks, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper

(Can scale this down to a quarter recipe, or skip all together...)
2 tbsp olive oil
200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 x 750ml bottle red wine
750ml beef stock


1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)

2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.

3. Finely blitz the mushrooms in the food processor and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in half (or 3rds if doing 3x), place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.

5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham (3 slices if doing 3x) in the middle, overlapping them slightly, to create a square. Spread half (or a third) the duxelle evenly over the ham.

6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

7. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

8. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.

9. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.


10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6/400 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. (I cooked for probably 30 minutes. Next time will cook even a little longer to get browner crust)

Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes

Yield: 8 servings

INGREDIENTS
Marinade

2 lbs beef skirt, flank, sirloin, or tenderloin
1/4 cup light soy sauce (*Footnote 1)
1/4 cup tablespoon Shaoxing wine (or dry sherry)
8 teaspoons cornstarch
Sauce

1/2 cup Shaoxing wine (or dry sherry)
1/2 cup light soy sauce
1/4 cup dark soy sauce
1 Tablespoon sugar
Stir fry

1.5 lbs of tiny baby boy choi or other chinese vegetable, sliced thin
2 lbs fresh rice noodles
1/2 cup peanut oil (or vegetable oil)
1/4 cup minced garlic
4 teaspoon minced ginger
1 white onion, sliced
4 cup bean sprouts (1 package fine)
16 green onions, chopped (2 bunches)
(Optional) 8 teaspoons sesame oil


INSTRUCTIONS

1. Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.

2. Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside. (Try to get up to room temp-- the warmer the better)

3. Bring a large pot of water to a boil. Blanch the baby boy choi (or broccolini) until tender, 1 minute or so. Drain and set aside. Season with a little soy/salt/pepper. 

4. Boil a new pot of water, cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.


Near your stove, you should have:

Marinated beef in a bowl
Mixed sauce
Chopped ginger, garlic and sliced white onions in a bowl
Pre-boiled noodles
Green onion in a bowl
Bean sprouts and blanched broccoli on a plate


Do meat x2 for the two batches otherwise not enough room in the wok:
5. Heat 2 tablespoon of oil in a wok over high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately. Repeat for second batch.

6.In the same wok, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds. (I do way longer until things are partially cooked through). Remove half to a plate.

7. Toss half of the the cooked noodles again and add them into the skillet. Add the remaining 2 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.

8. Add the half of the beef back into the skillet. Pour in half of the mixed sauce. Immediately use a pair of tongs to toss and mix everything.

9. Add half of the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.

10. Add half of bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss. 

11. Repeat 7-10 for the second batch. Turn off heat and transfer everything to serving plates immediately.

Serve hot as a main.

1 lb Fresh rice noodles (ho fun, at least 1/2" wide

7 oz Beef Tri Tip, sliced 1/8" thick across the grain, appx 2" x 2 1/2"

1/2 Lb.  bean sprouts

2 tsp fermented black beans, minced

2 lg cloves garlic, minced

1" x 1" pc ginger, minced

3 - 4 green onion, cut into 2" sections, white portion split lengthwise

3/4  small or 1/2 med yellow onion

4 Tab peanut or cooking oil

Meat Marinade: 

1  Tab soy

2  Tab rice wine

1 round tsp Bicarbonate of Soda

2 tsp cornstarch

Sauce:

2 Tab Soy light

2 tsp dark soy

1 Tab Rice wine

1/2 rounded tsp salt (or to taste)

1 round tsp sugar

Sesame oil and a spring or two of cilantro for garnish

Marinate the meat for at least a few hours; overnight is even better.  Carefully separate the strands of ho fun and set them aside lightly covered with film or damp towel.

On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning.  After half a minute or so, turn the onions and garlic/ginger over and press gently again.  As soon as you observe browning on the onion, move the mixture to the side of the wok.

Add a tablespoon more oil, allow to heat, then add the beef slices.  Separate the slices with a pair of chopsticks or with the wok shovel and press this gently to the bottom.  When the meat is browned, stir fry everything for a few seconds, until the meat is barely cooked.  Immediately remove to a platter. 

Wash wok, reheat on medium high, and swirl in the remaining tablespoon of cooking oil.  When the oil just begins to smoke,  add the rice noodles in a layer and gently press them to the wok.  In about a minute, when they begin to brown, flip the noodles over and repeat the procedure.  Add bean sprouts, gently stir fry for a few seconds, then add all other ingredients, including the sauce, and gently but quickly stir fry and mix the ingredients to combine and heat through.  

Pile on a serving platter and garnish with a little sesame oil, cilantro and slivers of red pepper

New: October 2017

2 lbs potatoes

4-5 leeks

5-cups of chicken broth

4 cups water

2/3 cup heavy cream

Peel and cube potatoes, slice leeks, boil then simmer in water (just enough to cover)

when veggies soft, add broth, bring to a boil

use immersion blender to blend all veggies

Japchae
new: feb 2018

Japchae
Serves 8

Ingredients
~12 ounces (400 grams) Korean potato starch noodles (dangmyeon, 당면)
3 small carrot
3 small sweet onion
1-2 bunch scallions
1 lb lean beef (sirloin or rib eye)
24 dried shiitake mushrooms, soaked until plump - see note
20 ounces fresh spinach
vegetable oil for stir frying
salt and pepper

Sauce
8 tablespoons soy sauce
3 tablespoons sugar
5 tablespoons sesame oil
1 tablespoon minced garlic
5 teaspoons roasted sesame seeds
Egg garnish (jidan) - optional

Instructions
1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.
9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
10, Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes
Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh/dried mushrooms such as oyster or button mushrooms.
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.


from: https://www.koreanbapsang.com/2010/01/japchae-korean-stir-fried-starch.html

from:

Shakshuka With Feta Recipe - NYT Cooking - The New York Times

From: https://www.epicurious.com/recipes/food/views/creme-anglaise-4984#