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Mary Wollstonecraft, Feminist Icon
The rolls are reversed once more as Will regales Craig with the life story of Mary Wollstonecraft, one of feminisms early icons and writers, and the mother of Mary Shelley the author of Frankenstein. Hear the trials and tribulations that led to a life of immense importance in both feminist theory and literature. And are you hungry? Cook up Craig's recipe for Beef Wellington following the below!
This is our usual step by step approach. Make sure you read through and have all the ingredients ready.
Step 1. In a heavy sauce pan, boil 1 cup vinegar together with one cup red wine and half a cup of sugar. Boil it down to about 3/4 cup. (Set aside. This will be your sauce for the Wellington.)
Step 2. Chop 1and 1/2 pounds of button mushrooms in a blender. Then add the mushroom to a heavy large skillet with 2 tablespoons of butter and sauté, then sprinkle with salt to taste.
Step 3. Add 1/4 cup duck or goose liver pate’ to the skillet along with l tablespoon of chopped fresh thyme. (You have now created the coating for the fillet log.)
Step 4. Take a 3 pound fillet of beef log and lay bacon strips over it in a baking pan. Then roast the beef at 400 degrees in the oven for 25 minutes. Set the bacon strips and the drippings aside.
Step 5. After the filet rests for ten minutes, cover it all over with the mushroom/pate mix from Step 3).
Step 6. Roll out enough puff pastry dough to cover the fillet log. Place the log on the pastry dough and bring the edges up and around the log to cover it. Seal the seam of the dough with egg white and press together.
Step 7. Place the fillet covered log seam down in a baking pan and brush all over with egg white. Place in the refrigerator for one hour. Then bring to room temperature.
Step 8. Bake the fillet log at 400 degrees for 35 minutes. Let the fillet rest for 15 minutes, while you re-heat the sauce prepared in Step 1.
Step 9. Remove the fillet log to a cutting board. Carefully cross cut the fillet into 3/4 inch rounds and serve with sauce on the side.
This dish is best served with Zinfandel and asparagus or broccoli.
This is our usual step by step approach. Make sure you read through and have all the ingredients ready.
Step 1. In a heavy sauce pan, boil 1 cup vinegar together with one cup red wine and half a cup of sugar. Boil it down to about 3/4 cup. (Set aside. This will be your sauce for the Wellington.)
Step 2. Chop 1and 1/2 pounds of button mushrooms in a blender. Then add the mushroom to a heavy large skillet with 2 tablespoons of butter and sauté, then sprinkle with salt to taste.
Step 3. Add 1/4 cup duck or goose liver pate’ to the skillet along with l tablespoon of chopped fresh thyme. (You have now created the coating for the fillet log.)
Step 4. Take a 3 pound fillet of beef log and lay bacon strips over it in a baking pan. Then roast the beef at 400 degrees in the oven for 25 minutes. Set the bacon strips and the drippings aside.
Step 5. After the filet rests for ten minutes, cover it all over with the mushroom/pate mix from Step 3).
Step 6. Roll out enough puff pastry dough to cover the fillet log. Place the log on the pastry dough and bring the edges up and around the log to cover it. Seal the seam of the dough with egg white and press together.
Step 7. Place the fillet covered log seam down in a baking pan and brush all over with egg white. Place in the refrigerator for one hour. Then bring to room temperature.
Step 8. Bake the fillet log at 400 degrees for 35 minutes. Let the fillet rest for 15 minutes, while you re-heat the sauce prepared in Step 1.
Step 9. Remove the fillet log to a cutting board. Carefully cross cut the fillet into 3/4 inch rounds and serve with sauce on the side.
This dish is best served with Zinfandel and asparagus or broccoli.
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By Straw Hut Media
4.8
6161 ratings
The rolls are reversed once more as Will regales Craig with the life story of Mary Wollstonecraft, one of feminisms early icons and writers, and the mother of Mary Shelley the author of Frankenstein. Hear the trials and tribulations that led to a life of immense importance in both feminist theory and literature. And are you hungry? Cook up Craig's recipe for Beef Wellington following the below!
This is our usual step by step approach. Make sure you read through and have all the ingredients ready.
Step 1. In a heavy sauce pan, boil 1 cup vinegar together with one cup red wine and half a cup of sugar. Boil it down to about 3/4 cup. (Set aside. This will be your sauce for the Wellington.)
Step 2. Chop 1and 1/2 pounds of button mushrooms in a blender. Then add the mushroom to a heavy large skillet with 2 tablespoons of butter and sauté, then sprinkle with salt to taste.
Step 3. Add 1/4 cup duck or goose liver pate’ to the skillet along with l tablespoon of chopped fresh thyme. (You have now created the coating for the fillet log.)
Step 4. Take a 3 pound fillet of beef log and lay bacon strips over it in a baking pan. Then roast the beef at 400 degrees in the oven for 25 minutes. Set the bacon strips and the drippings aside.
Step 5. After the filet rests for ten minutes, cover it all over with the mushroom/pate mix from Step 3).
Step 6. Roll out enough puff pastry dough to cover the fillet log. Place the log on the pastry dough and bring the edges up and around the log to cover it. Seal the seam of the dough with egg white and press together.
Step 7. Place the fillet covered log seam down in a baking pan and brush all over with egg white. Place in the refrigerator for one hour. Then bring to room temperature.
Step 8. Bake the fillet log at 400 degrees for 35 minutes. Let the fillet rest for 15 minutes, while you re-heat the sauce prepared in Step 1.
Step 9. Remove the fillet log to a cutting board. Carefully cross cut the fillet into 3/4 inch rounds and serve with sauce on the side.
This dish is best served with Zinfandel and asparagus or broccoli.
This is our usual step by step approach. Make sure you read through and have all the ingredients ready.
Step 1. In a heavy sauce pan, boil 1 cup vinegar together with one cup red wine and half a cup of sugar. Boil it down to about 3/4 cup. (Set aside. This will be your sauce for the Wellington.)
Step 2. Chop 1and 1/2 pounds of button mushrooms in a blender. Then add the mushroom to a heavy large skillet with 2 tablespoons of butter and sauté, then sprinkle with salt to taste.
Step 3. Add 1/4 cup duck or goose liver pate’ to the skillet along with l tablespoon of chopped fresh thyme. (You have now created the coating for the fillet log.)
Step 4. Take a 3 pound fillet of beef log and lay bacon strips over it in a baking pan. Then roast the beef at 400 degrees in the oven for 25 minutes. Set the bacon strips and the drippings aside.
Step 5. After the filet rests for ten minutes, cover it all over with the mushroom/pate mix from Step 3).
Step 6. Roll out enough puff pastry dough to cover the fillet log. Place the log on the pastry dough and bring the edges up and around the log to cover it. Seal the seam of the dough with egg white and press together.
Step 7. Place the fillet covered log seam down in a baking pan and brush all over with egg white. Place in the refrigerator for one hour. Then bring to room temperature.
Step 8. Bake the fillet log at 400 degrees for 35 minutes. Let the fillet rest for 15 minutes, while you re-heat the sauce prepared in Step 1.
Step 9. Remove the fillet log to a cutting board. Carefully cross cut the fillet into 3/4 inch rounds and serve with sauce on the side.
This dish is best served with Zinfandel and asparagus or broccoli.