Ultimate Beef Wellington

Ok… we are getting all fancy since the weekend is coming. We know this one involves a lengthy prep time, so we wanted to post it early enough that you could prepare.

Let us know how it turns out and stay tuned tomorrow from the “Skinny Fiber Results Online” Skinny Cocktail.

Beef Wellington

Ultimate Beef Wellington
Borrowed from: http://www.foodnetwork.com

 

 

Ingredients

For the Duxelles:

  • 3 pints (1 1/2 pounds) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Beef:

  • 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish
  • Green Peppercorn Sauce, recipe follows
  • Roasted Fingerling Potatoes
  • Warm Wilted Winter Greens, recipe follows

Directions

To make the Duxelles:

  1. Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
  2. Add butter and olive oil to a large saute pan and set over medium heat.
  3. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
  4. Season with salt and pepper and set aside to cool.

To prepare the beef:

  1. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
  2. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes.
  3. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
  4. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
  5. Using a rubber spatula cover evenly with a thin layer of duxelles.
  6. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
  7. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
  8. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
  9. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

  1.  On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
  2. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired.
  3. Top with coarse sea salt.
  4. Place the beef seam side down on a baking sheet.
  5. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking.
  6. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer.
  7. Remove from oven and rest before cutting into thick slices.
  8. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved

  1. Add olive oil to pan after removing beef.
  2. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match.
  3. After flame dies down, return to the heat, add stock and reduce by about half.
  4. Strain out solids, then add 2 cups cream and mustard.
  5. Reduce by half again, then shut off heat and add green peppercorns.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

  • 2 pints fingerling potatoes
  • 2 sprigs fresh rosemary
  • 2 to 3 sprigs fresh sage
  • 3 sprigs fresh thyme
  • 6 cloves garlic, left unpeeled
  • 3 tablespoons extra-virgin olive oil, plus for sheet pan
  • Salt and pepper

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

  1.  Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper.
  2. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan.
  3. Place potatoes in oven and reduce heat to 425 degrees F.
  4. Roast for 20 minutes, or until crispy on outside and tender on inside.

Warm Wilted Winter Greens:

  • 1/4 cup honey
  • 1/2 cup balsamic vinegar
  • 1/2 pint walnuts, for garnish
  • 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
  • 1 tablespoon grainy mustard
  • Extra-virgin olive oil
  • 1/2 cup pomegranate seeds, for garnish
  • Parmesan shavings, for garnish
  • 1 shallot, chopped, for garnish

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

  1. Pile greens on a platter.
  2. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens.
  3. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Recipe and Image borrowed from http://www.foodnetwork.com

Lamb Chops with Balsamic Reduction

Ingredients

3/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots

1/3 cup aged balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter

Directions

  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Lamb Chops

Lamb Chops with Balsamic Reduction

We think this is a fabulous way to kick off Protein week.

Any special requests of recipes you would like to see?

Image and Recipe Borrowed from: www.allrecipe.com

Beet Root Juice… Fitness in a glass?

We know you are wild about Beet Root Juice, so we figured we would give you some more information about it. This post was borrowed from a recent New York Times article called “Looking for Fitness in a Glass of Juice.”

Beetroot juice, as the name implies, is created from the knotty parts of a beet. Who first imagined that liquefying beetroots might improve physical performance is unknown. But he or she appears to have been on to something. In a series of studies in the past two years, beetroot juice has been found to enhance certain types of athletic performance. In a representative study published last year, for instance, cyclists who ingested half a liter of beetroot juice before a 2.5-mile or a 10-mile time trial were almost 3 percent faster than when they rode unjuiced. They also produced more power with each pedal stroke.

Since in the world of elite sports a 3 percent improvement in performance is enormous, athletes quickly embraced the juice as news of the studies spread. Today, beetroot juice is reportedly a staple among British track and field athletes at the Olympics, including Mo Farah, who won the gold medal this week in the men’s 10-kilometer race, and among several of the United States Olympic marathon runners, many other nations’ runners, swimmers, rowers and cyclists, and quite a few Olympic soccer players.

Although it isn’t clear just how beetroot juice improves performance, it seems to improve blood and oxygen flow to muscles, says Andrew Jones, a professor of applied physiology at the University of Exeter in England, who’s led many of the studies of beetroot juice and athletic performance. It also prompts muscles to use that augmented oxygen more efficiently. “There is a lower oxygen cost” to exercise when someone is drinking beetroot juice, he says. That may be one reason it allowed volunteers who drank it for a week beforehand to walk or run for significantly longer on a treadmill than those who had drunk a placebo juice.

But that advantage may not exist in all types of exercise, other new research suggests. A cautionary study published last month found that a single dose of beetroot juice ingested several hours before a one-hour cycling time trial did not noticeably improve the riders’ performance.

What that finding suggests, says Naomi Cermak, a researcher at the University of Maastricht in the Netherlands who led the study, is that beetroot juice, while effective at improving performance in short, extremely strenuous bouts of exercise, may have less effect during longer, relatively less intense types of exertion. In other words, the juice might help an 800-meter runner but perhaps not a marathoner.

Based on the currently available science, Dr. Cermak adds, it’s also likely that benefits will be most evident in someone who drinks the juice regularly, not someone who tries it for the first time on the day of a race.

So if you wish to experiment with beetroot as a performance booster, begin at least a week before a race or strenuous event. In many experiments, volunteers drank a half-liter of the juice per day. (Some studies have used smaller, concentrated beetroot “shots.”) And be prepared for a period of acclimation. Beetroot juice is “an acquired taste,” says Dr. Jones.

Beet Root Juice... Is it "Fitness in a Glass?"

Beet Root Juice… Is it “Fitness in a Glass?”

Have you tried it? What did you think?

-Health.Fun.Energy

Guess what we are talking about this week…

Hello all,

We hope you have enjoyed Global Grains week. Here’s a sneak preview of what we will be talking about this week brought to you by our friends at Fitappy.com

Let us know what you think.

-Health.Fun.Energy

This goes perfect with Global Grains week and it looks fantastic. Thanks Bonnie (One of our loyal followers)!!

Recipes Happen

I really wasn’t sure what to call this recipe, because it’s similar to “Italian Bread Wedges” I’ve made in the past.  However, I couldn’t find that recipe, so I re-created a new recipe.  I wasn’t intending to blog about my supper last night, but it was soooo fabulous that I decided I had to.

First of all, you should know that this supper only took about an hour to make (including rising and baking time!).

Grilled Chicken + White Pizza Wedges=

Hopefully, you can see why I couldn’t resist snapping a picture.  The chicken recipe can be found here, as I have blogged about it in the past.

White Pizza Wedges

For crust:

3/4 cup warm water (approximately 110 degrees Fahrenheit)

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons olive oil

approximately 2 cups flour (add more if necessary)

1 tablespoon yeast

For toppings:

Italian dressing

Italian seasoning

grated…

View original post 252 more words

Skinny Cocktail Sneak Preview from Skinny Fiber Results Online

So our friends over at skinnyfiberresultsonline.wordpress.com will be posting this later tonight on their Facebook Page www.facebook.com/skinnyfiberresultsonline, but they asked us to share it with our loyal followers early.

Each week, on Friday, they feature a “Skinny” Cocktail on their Facebook page and this week’s cocktail is especially awesome.

We know this is a stretch to our theme of “Global Grains” week, but just work with us here. 🙂

The liquor used is made by a company called TY KU. It is an Asian company (cue the “global” part of this) that makes low calorie spirits from Barley (cue the “grains” part of this). If you want to know more or where to find it, you can check out their website http://www.trytyku.com/home.html

Try it out and let us know what you think in the comments below!!

Have a Fantastic Friday!!

-Health.Fun.Energy

Low Calorie Cocktail

Stars and Stripes Low Calorie Cocktail

Showing Some Love to Our Followers

From time to time, we would like to show some love to our loyal followers. We appreciate each and every one of you taking time to visit our blog. We are glad that you like the awesome content and hope you continue to return.

Today, we would like to highlight our very first follower Bradley Smith. Bradley’s blog highlights his journey to fitness and he has achieved some incredible results. Congratulations on your success Bradley and keep up the great work!!

Go check out Bradley’s Blog at:

http://dbathletics.wordpress.com/

-Health.Fun.Energy