Ok so I wasnt going for this but it may be the shortest Wellington ever lol. I used my brioche bun recipe for the crust and it came out delicious. This is a super rich dish keep in mind. You can switch out the short ribs for steak if you want. Thanks to Thomas Keller for inspiring
Ingredients:
(ShortRib)
-6 thick cut beef ShortRib
-1 yellow onion
-5 cloves garlic
-handful mushroom stems
-1 cup plum wine
-1 quart stock
-s&p to taste
Sear ribs with some oil in a pot til deep dark brown all over. Set aside. Caramelize onions with garlic in the same pot, deglaze with plum wine and reduce au sec. Return ribs to pot and pour in stock. Let braise on low heat til for tender.
Cool ribs in fridge overnight and blend braise liquid then reduce til thick. Chill sauce in fridge as well. Fat will solidify to the top and you may remove next day.
(Shroom kimchi fill)
-saute chopped mushrooms of your choice til golden, toss in chopped kimchi and cook till liquid is gone. Season to taste and Cool completely.
(For the Brioche )
-150g warm milk
-15g yeast
-65g Honey
-400g flour
-4g salt
-170g cold thin butter
-2 egg yolks
-2 whole eggs
(Egg wash)
-1 yolk
-1 tbsp cream
Combine all ingredients except butter in a mixer and mix for ten minutes. Add cold butter and mix for about thirty seconds. Leave out at room temp for two hours. Put into fridge covered overnight, keep in mind it will proof so make sure its in a big enough container.
Roll out on a floured surface to about the thickness of an iphone. Cut into rectangles that will cover your short ribs. Cut extra rectangles for your lattice cut.
(Mushroom Powder)
-portobello mushroom
Cut mushrooms into slices
Dehydrate for about six hours or til done.
Cool overnight
Blend
(Setup)
Brush dough rectangle with egg wash, dust with shroom powder, spoon shroom kimchi fill off center where rib will go, set rib on top of kimchi.
Roll up and press the sides down with a rolling pin to seal.
Cut excess off with a pasta cutter.
Brush with egg wash and cover with lattice dough.
Put into fridge for about ten minutes before baking.
Bake in a 400°F oven on a rack with parchment. Lower heat to 350°F and keep baking til dark golden.
Serve with roasted muchrooms, sauce and flakey salt to finish.
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A cook named matt Broussard Flakey Salt Flaky steak