Chapter 1496 Extravagant Beef Wellington 2

The Maldon Sea flaky sea salt on the south coast of the UK is indeed much more expensive than ordinary salt, but it is not to the point of sighing. The flaky sea salt contains independent pyramid-shaped hollow crystals, up to 1 cm wide. .

Typically, flaky salt is sprinkled on food just before serving for a crunchy texture and intense flavor.

This flat flaky crystal will not be as dense as cubic salt crystals, so the same volume of flaky table salt will weigh less than granulated table salt.

After preheating and melting slightly, the flavor brought is wonderful.

This is the first time that Yang Cheng has heard of using flaky sea salt on Wellington beef, so there should be some taste stimulation.

Not only that, but the foie gras used to make the sauce today is not ordinary. According to Mansour, it is fresh Strasbourg foie gras flown in from France, part of which is used to make the sauce, and the other A portion will be made into a dish to be served later.

As the three top foie gras varieties in France, Strasbourg foie gras is different from other goose including Landes goose and Toulouse goose. It is not the more common light yellow or blue-yellow and ivory color, but pink and tastes better. Hard, but also because of its unique taste and less output, it is the most among the three top foie gras varieties.

Using this kind of foie gras, which is worth as much as gold, to make sauce is extremely luxurious!

As the distinguished guest of the restaurant today, Gordon Ramsay specially arranged for a photographer to record the cooking process. After the dishes were served, a waiter came over with an LCD screen to show the guests the entire cooking process .

On the screen, Gordon Ramsay personally removed the fascia from the pre-selected grain-fed beef tenderloin, then sprinkled black pepper and sea salt and carefully spread it evenly to let the beef taste, and fixed it with a clean rope. It can be seen that When tying the beef, a lot of effort is used, because only in this way can the beef be prevented from loosening and better shaped.

After tying it up, Gordon Ramsay took a short rest, and at the same time asked his assistant to prepare the ingredients. When the time was almost up, he took the pan from the top of his head and put it on the fire. He immediately put down the prepared butter and olive oil, and kept the fire. When the butter melts slightly, add garlic cloves and thyme and sauté until fragrant. At this time, put the marinated and bundled beef tenderloin into the pot, and then turn down the heat to low. During the period, gently shake the pan so that the beef tenderloin is evenly covered with oil. Create a uniform heating process.

Take out the fried beef tenderloin, untie the rope on it, and divide it into three evenly.

The foie gras prepared in advance is also cut into small pieces, sliced ​​mushrooms, diced fine chanterelles and porcini mushrooms, which can fully release the flavor, and finely chopped small shallots.

Everything is ready, turn on the fire again, put butter and olive oil in the pot at the same time, put the prepared ingredients into the pot and fry until fragrant, adjust the heat, stir fry until the mushrooms are slightly browned and discolored, add a little salt, grind some black pepper, and continue to sauté until fully caramelized.

While frying the ingredients, the assistant put the sliced ​​beef tenderloin on the puff pastry, then spread a layer of fried mushrooms, put the foie gras cut into small pieces on top, and finally sprinkle a little black black pepper.

Immediately afterwards, the assistant took a clean brush, brushed fresh egg wash on the edge of the puff pastry, then took out a large puff pastry to cover it, wrapped all the ingredients with the puff pastry, pressed the seal carefully until it was formed, and finally took a knife It trims the edges, and then takes out a small clip to carve patterns on the edges.

At this time, Gordon Ramsay personally brushed fresh egg wash evenly on the meringue. At this time, the oven had been preheated in advance, and the steak was put into the oven.

Seeing this, Yang Cheng fully felt the difficulty of this dish. This was the first time he witnessed how Gordon Ramsay's signature dish was assembled from scattered ingredients into the dish in front of him. Refined dishes.

I have to say that the restaurant's preparation really surprised him!

With the video as a foreshadowing, and tasting this dish again, Yang Cheng really realized what it means to be worthy of the name, and as Mansur said, today's version will definitely be unforgettable for a lifetime.

Savor the aroma of foie gras in the sauce carefully, it is incompatible with the steak but ingeniously cooperates to awaken the taste buds on the tip of the tongue, and the flaky sea salt is also the finishing touch, the sea salt that contains the taste of the sea bursts in the mouth, can Instantly evokes human happiness.

Another bite of mashed potatoes, soft and rosy, perfectly conceals the memory of the steak, making you involuntarily taste the steak again.

Perfect, today's main course is perfect, although it is based on luxurious ingredients, perfection is priceless!

Yang Cheng and Zhao Anqi are also well-informed people, and they can show surprise expressions at the same time, which is enough to show how high the standard of today's dinner is.

After the meal, Gordon Ramsay finally appeared on the stage. After accepting His Royal Highness' condolences, he had a friendly chat with Yang Cheng. They knew each other before, but they were not friends.

The chef routinely came out to accept thanks. This is etiquette, but he didn't take up too much time for the VIPs to chat. Hello, me, everyone, and everyone's business is enough to blow each other's business.

After he retreated, Yang Cheng and the others chatted about the main purpose of their trip while enjoying dessert and listening to light music. There were only three of them left in the empty restaurant, and the waiter had long since disappeared.

Today's dessert is soufflé, the girl's favorite, paired with fresh blueberries, sour and sweet, Yang Cheng also ate a few more mouthfuls, sure enough, no one can resist the temptation of soufflé!

"Why did you suddenly start the arms business?" Mansur asked curiously.

I wanted to ask when I called before, but I didn't dare to ask more due to some reasons. Now I don't have this concern, and there is no possibility of being eavesdropped.

Yang Cheng smiled wryly, "I lost a sum of cash a while ago, and I don't have enough funds on hand, so I urgently need to supplement them. In a short time, I really can't think of anything more profitable than selling arms, not even robbing a bank." !"

Mansour frowned, "New Era Media has developed very well, and the flow of funds has always been abundant. How could there be no money?"

"No, New Era Media is no longer my own. It is a company owned by all shareholders. I can no longer freely withdraw cash like before. It will make me face a very embarrassing situation on the board of directors!"

Mansur nodded, "I understand, but I can't make a decision on the purchase of Apache helicopters alone."

Yang Cheng expressed understanding, "Of course, I just consider that you may need it. By the way, I won't force it. In fact, if you want to purchase Chinooks, I may be able to help."

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