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Cooking receipe to make wine vinegar info under category General Recipes. You may find some video clips related to this receipe below.wine vinegar infoThese are made from any wine untreated with preservatives and may be red or white. The most commonly used is white wine vinegar especially in vinaigr
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Cooking receipe to make whole yellow bean sauce info under category General Recipes. You may find some video clips related to this receipe below.whole yellow bean sauce infoThis thick spicy aromatic sauce is made with yellow beans flour and salt which are fermented together. It is quite salty but ad
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| Appetizers
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Cooking receipe to make fillet de bouef en croute under category Aga Recipes. You may find some video clips related to this receipe below.
fillet de bouef en croute
1.5 kg fillet of beef in the piece
50g butter salt and pepper
100g mushrooms
1 tbsp chopped fresh herbs
225g packet puff pastry
beaten egg for glazing
If the skin is still on the fillet score it with a sharp knife.
Melt the butter in the small roasting tin on the floor of the roasting oven.
Season the meat and then roll in the melted butter to coat all over.
Hang the roasting tin on the third set of runners from the top of the roasting oven and roast the meat for 20 minutes a little less for rare joints approximately 10 minutes more for a more welldone finished joint.
Remove the meat to a plate and allow to cool.
Wash and slice the mushrooms toss them in the roasting pan and add the herbs.
Put the pan on the floor of the roasting oven and cook the mushrooms until just cooked about 8 to 10 minutes.
Remove and cool.
Roll the pastry to 25mm longer than the fillet and three times as wide.
Cut off two thirds from the width.
Spoon the mushrooms down the centre of the larger piece.
Lay the fillet on top.
Bring the pastry up the sides of the meat pressing to secure in place.
Fold the ends up neatly.
Gently transfer to a baking tray or the washed roasting tin.
Roll the remaining pastry to make it slightly longer.
Brush the sides of the fillet pastry with egg gently lift on the rolled strip of pastry.
Seal against the pastry already on the meat.
Decorate with leaves made from any trimmings.
Brush the pastry all over with beaten egg.
Chill.
When ready to cook put the oven shelf on the third set of runners from the top of the roasting oven.
Slide in the meat and cook for 35 minutes. Transfer the baking tray to the floor of the roasting oven to crisp the base of the pastry for 5 minutes.
Serve hot.
Although this is a classic French recipe it is best made with good English beef. The fillet of beef is the best cut and ask the butcher for a good even shape preferably from the thick end. If you want to cook for more than eight it is easier to use two separate fillets and cook them individually than one enormously long fillet.
Serves 8
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