Live
December 11, 2021 3:30 PM
30 minute break at 4:00 to 4:30pm MT
150 mins
Live
$ 45.00 CAD
plus tax
Beef Wellington is a French classic, as perfect for an elegant dinner party as it is for a special date or a holiday meal. Join Kathryn Joel for this virtual cooking class and learn how to prepare your own Beef Wellington from scratch. We'll take you through how to make a duxelles of mushrooms and wrap it up inside a layer of prosciutto around pan-seared beef tenderloin. Then you'll roll your beef parcel in puff pastry and roast it to perfection. Meanwhile you'll make Kathryn's favourite accompaniments: Pan-Seared Brussels Sprouts; Celeriac Purée; and a Red Wine Sauce. Our Beef Wellington class is packed with techniques, tips and skills, and guaranteed to enhance your knowledge and your proficiency reading and cooking from intermediate and advanced recipes.
Play Zoom Recording for this class:
Play on-demand video for this class:
Zoom ID & Passcode:
829 9753 5508
438712
Ingredients, Beef Wellington: 2 lbs well-trimmed center cut fillet of beef, grapeseed or canola oil, olive oil, cremini mushrooms (or portabello mushrooms), shallot, garlic, fresh thyme, dry white wine, Dijon mustard, prosciutto, puffy pastry all butter, egg
Ingredients, Celerlac Purée: celeriac, whole milk, bay leaf, whipping cream, butter
Ingredients, Red Wine Sauce: beef trimmings from tenderloin, grapeseed or canola oil, shallots, celery, carrot, fresh thyme, garlic, red wine vinegar, red wine, beef or veal stock, butter
Ingredients, Brussel Sprouts: brussels sprouts, olive oil, aged balsamic vinegar or lemon juice
Specialty Equipment: food processor
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join British expat Elyse Chatterton to learn how to make her Mince Pies. A Christmas favourite in the UK, Elyse's festive pies are made with her easy Shortcrust Pastry and filled with store-bought mincemeat, amped up with extra brandy and fruit. You'll learn to top them with pastry stars, or frangipane. Then while they're baking we'll stir up a batch of aromatically spiced Mulled Wine, the perfect tipple to enjoy with your delicious Mince Pies.
Just in time for your holiday parties, the recipes in Kathryn Joel's class on Puff Pastry Basics are designed for easy entertaining. Using store-bought all butter puff, you'll learn to whip up a Caramelized Onion & Goat's Cheese Tart that you can cut up to serve as Canapés, or enjoy in heartier slices for dinner or lunch. Next we'll assemble a tray of Cheese Straws, elevated with a twist of prosciutto and aged cheese. Then you'll learn to make Palmiers, both savoury and sweet. A classic French pastry bite, Palmiers are guaranteed to capture your heart.
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