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Ingredient
Beef Wellington (for two)
Introduce
Chef :
Rick MBeef Wellington (for two)
This very traditional holiday dish is sometimes complicated by the cost and the many portions that it yields. However, if you’re looking for an extravagant dinner, say for two, this version of the dish using a large Filet Mignon or Chateaubriand cut (not a traditional whole tenderloin for example) - will reward you for the preparation effort that’s not really complicated. Tip: prepare the “duxelles” in advance (night before) and be sure to make a nice sauce to serve with it. [See my cherry-port sauce recipe] This dish is definitely a winner.
Ingredient
Food ration :
2 servingsCooking time :
25 mins
1 Tbs.
vegetable oil
2 Tbs.
brown mustard
1 Tbs.
olive oil
1 clove
garlic, minced
1/2 Tbs.
unsalted butter
4 slices
prosciutto, thinly sliced
Dash
flour
1 sheet
puff pastry, thawed
Cooking instructions
* Step 1
Heat a medium sized heavy skillet and add oil. Over medium-high heat, sear the "seasoned" beef until browned on all sides, including the sides, about 1 minute per side.
* Step 2
Transfer to a plate. Coat all sides with mustard. Let cool in fridge.
* Step 3
In the same skillet, add olive oil to prepare the “duxelles.” Add the mushrooms & shallots and begin to sauté. Add a bit of butter along with garlic, dried thyme, and dash of sherry.
* Step 4
Cook and stir until all liquid has evaporated 25-30 minutes. Add a dash of salt & pepper and place in a bowl to cool. [Tend to your side dishes]
* Step 5
Place plastic wrap down on a work surface (2x the length and width of the beef). Lay the prosciutto slices on the wrap (shingling them) in a 6” square pattern. Spread the duxelles thinly over the prosciutto.
* Step 6
Place the beef at the bottom of the first prosciutto slice. Using the plastic wrap, begin to roll the beef up tightly, tucking the prosciutto sides as you roll. Twist ends of wrap tightly. Transfer to freezer for 10 minutes.
* Step 7
Lightly flour work surface and spread out puff pastry. Place the beef in the center and trim off the sides (and top) of the pastry a bit. Brush the pastry edges with egg wash and fold things up (a present / gift).
* Step 8
Place seam side down on a plate. Decorate the top by braiding or a simple X (use egg wash like glue), and then chill for 20 minutes.
* Step 9
Heat oven to 400°.
* Step 10
Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt.
* Step 11
Bake until pastry is golden and the center registers 120°F for medium-rare, about 25 minutes. Let rest 10 minutes before making a center cut (dividing the Wellington into two).
* Step 12
Spoon a port wine/ beef reduction sauce on each plate half. Add the Wellington and top with a bit more gravy. Complete the dish with the sides and enjoy.
Note: if there is a photo you can click to enlarge it
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