Cooking Haricots Verts for Beef Wellington Recipe

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I’ll be showing you how to make Beef Wellington with crushed Yukon Gold Potatoes and Haricot Verts. Now you see my bacon is starting to render out very nicely, I’m going to go ahead and grab those Haricot Verts from earlier and just toss them in with this, season it and let it sit aside. In go the Haricot Verts, they don’t toss that well because of the shape. All right, so at this point, I’m going to kill the heat on this, add a little salt and pepper. All right and those are officially done; we’re just waiting on everything else to get done at this point, so. So the final step to serve this, I added the rest of those chanterelle mushrooms back into our green beans and I’m just going to let that sit back for a second. Don’t actually want to put those chanterelles over a whole lot of heat, if any because I don’t want to mess them up. Just the residue heat from the pan along with the cooking fat from the pan should be more than enough for that. All right, back to the potatoes, you can see they look delicious, I’m just going to take my spoon here, give them a couple of good whacks, make sure I go all the big lumps out. Couple more stirs too, just to make sure the Parmesan is equally distributed and you can see that actually the starch came out of them and they got really, really thick while they were holding. So I’m just going to add a little more half, a little more heavy cream to them. I want to bring them back before I put the green onions in. If I put the green onions in right now with the heavy cream they’re going to turn a weird green color and it’ll turn everything green. And our steaks are done right now so it’s just a matter of a couple of seconds and we’ll plate this up ready to go. All right, so that I’ve got the texture back into the potatoes, I want them nice and thick but not dry. I’m going to take my green onions here, whoa, take my green onions here, we’re just going to dump those right in there, all of them and the same rules apply, we don’t want to over-mix them because if we do we’ll just break the onions up in there and that’s just not very tasty. All right, there we go, excellent, so I’m just going to go ahead and plate this up. "