![]() ![]() ![]() Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. The 2014 Opus One exudes subtle aromas of fragrant florals, fresh garden herbs and forest floor that give way to a concentrated blend of red cherry, blackberry and black currant. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves.When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold). ![]() Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this). Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using). Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Wipe out the pan and return to a medium heat. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Rub the beef all over with sea salt and black pepper. Preheat a large frying pan on a high heat.2 heaped teaspoons plain flour, plus extra for dusting.1 kg centre fillet of beef, trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter).Although accessible now, the 2003 will benefit from another 4-5 years of cellaring and should keep for two decades. The significant tannin in the wine provides a slight austerity, but this is a full-bodied, rich effort that marks the beginning of a period when Opus One finally began to live up to the enormous potential first announced in the late 1970's by the late Baron Philippe de Rothschild and the late Robert Mondavi. It possesses a Bordeaux-like personality, as one might expect since Opus One is owned by Baroness Philippe de Rothschild and the winemaking team comes primarily from Pauillac. Opus One was founded by Baron Philippe de Rothschild, legendary proprietor of Chteau Mouton Rothschild, and renowned Napa Valley vintner Robert Mondavi. Wine Advocate 94pts - This blend of 91% Cabernet Sauvignon and the rest Cabernet Franc, Petit Verdot, Merlot and Malbec aged 17 months in French oak is a strong effort offering creme de cassis, cedarwood, white chocolate and spice box. The idea of a joint venture was born in 1970 when Robert Mondavi and Baron Philippe de Rothschild met in Hawaii, but the concept did not materialize until 1978 when Mondavi paid a visit to Château Mouton Rothschild. Varietal: Cabernet Sauvignon Appellation: Napa Valley Region: California Country: United StatesĮstablished by two of the wine world’s most respected figures, Opus One, based in Oakville, California is one of the world’s elite wineries. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |