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Ingredient
The Ultimate Beef Wellington
Introduce
Chef :
HardDog1110The Ultimate Beef Wellington
Not gonna lie...you'll feel fat after eating this. The key is you won't feel guilty. This meal is a lot of work. It's also incredibly amazing.
Ingredient
Food ration :
6 servings
3 pints
white button mushrooms
2
shallots
3 stick
fresh thyme, leaves only
2 tbsp
unsalted butter
1 cup
extra virgin olive oil
12 slice
prosciutto
2 tbsp
Dijon mustard
1
flour
1/2 tsp
coarse sea salt
2 clove
garlic, peeled and smashed
1 cup
brandy
1 box
beef stock
2 cup
cream
1 tbsp
grainy mustard
2 pints
fingerling potatoes
2 stick
fresh rosemary
3 stick
fresh sage
3 stick
fresh thyme
6 clove
garlic, left unpeeled
1/4 cup
honey
1/2 cup
balsamic vinegar
1/2 pints
walnuts, for garnish
1/2 cup
pomegranate seeds, for garnish
Cooking instructions
* Step 1
FOR THE DUXELLES:
* Step 2
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
* Step 3
Add butter and olive oil to a large saute pan and set over medium heat.
* Step 4
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated.
* Step 5
Season with salt and pepper and set aside to cool.
* Step 6
FOR THE BEEF:
* Step 7
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
* Step 8
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.
* Step 9
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.
* Step 10
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
* Step 11
Using a rubber spatula, cover evenly with a thin layer of duxelles.
* Step 12
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
* Step 13
When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard.
* Step 14
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight.
* Step 15
Tuck in the ends of the prosciutto as you roll to completely encompass the beef.
* Step 16
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
* Step 17
Set in the refrigerator for 30 minutes to ensure it maintains its shape.
* Step 18
Preheat the oven to 425°F.
* Step 19
On a lightly floured surface, roll the puff pastry out to about 1/4" thickness.
* Step 20
Depending on the size of your sheets, you may have to overlap 2 sheets and press them together.
* Step 21
Remove beef from the refrigerator and cut off plastic.
* Step 22
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.
* Step 23
Top with coarse salt.
* Step 24
Place the beef seam side down on a baking sheet.
* Step 25
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.
* Step 26
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer.
* Step 27
Remove from oven and rest 10 minutes before cutting into thick slices.
* Step 28
Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens.
* Step 29
FOR THE GREEN PEPPERCORN SAUCE:
* Step 30
Add olive oil to pan after removing beef.
* Step 31
Add shallots, garlic, and thyme; saute for 1 to 2 minutes.
* Step 32
Off heat, add brandy and flambe using a long kitchen match.
* Step 33
After flame dies down, return to the heat, add stock, and reduce by about half.
* Step 34
Strain out solids, then add 2 cups of cream and mustard.
* Step 35
Reduce by half again, then shut off heat and add green peppercorns.
* Step 36
FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:
* Step 37
Preheat oven to 500°F and place a baking sheet inside to heat.
* Step 38
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl.
* Step 39
Drizzle with olive oil and season with salt and pepper.
* Step 40
Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan.
* Step 41
Place potatoes in oven and reduce heat to 425°F.
* Step 42
Roast for 20 minutes, or until crispy on the outside and tender on the inside.
* Step 43
FOR THE WARM WILTED WINTER GREENS:
* Step 44
Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes.
* Step 45
Toast walnuts in a small skillet; set aside to cool.
* Step 46
Pule greens on platter.
* Step 47
Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens.
* Step 48
Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot.
Note: if there is a photo you can click to enlarge it
Tag
Swiss chard
white button mushrooms
shallots
garlic, peeled and roughly chopped
Fresh thyme leaves only
unsalted butter
extra-virgin olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
center cut beef tenderloin (filet mignon), trimmed
prosciutto
Dijon mustard
Flour
puff pastry, thawed if using frozen
eggs, lightly beaten
coarse sea salt
minced chives
garlic, peeled and smashed
brandy
Beef Stock
Cream
grainy mustard
green peppercorns in brine, brine reserved
fingerling potatoes
fresh rosemary
Fresh sage,
fresh thyme
garlic, left unpeeled
extra virgin olive oil, plus more for sheet pan
Salt, to taste
pepper to taste
honey
Balsamic vinegar
walnuts, for garnish
assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
pomegranate seeds, for garnish
parmesan shavings to taste, for garnish
shallot, chopped, for garnish
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