Easiest Way to Prepare Perfect The Ultimate Beef Wellington
by Iva Austin
Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, the ultimate beef wellington. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
The Ultimate Beef Wellington is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. The Ultimate Beef Wellington is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you can achieve that.
The ingredients needed to make The Ultimate Beef Wellington:
Make ready Duxelles
Get 3 pints white button mushrooms
Make ready 2 shallots
Take 4 clove garlic, peeled and roughly chopped
Prepare 2 stick fresh thyme, leaves only
Take 2 tbsp unsalted butter
Take 2 tbsp extra virgin olive oil
Take 1 kosher salt to taste
Take 1 freshly ground black pepper, to taste
Get Beef
Make ready 3 lb center cut beef tenderloin (filet mignon), trimmed
Get 1 extra virgin olive oil
Take 1 kosher salt, to taste
Get 1 freshly ground black pepper, to taste
Get 12 slice prosciutto
Prepare 6 stick fresh thyme, leaves only
Prepare 2 tbsp Dijon mustard
Get 1 flour
Make ready 1 lb puff pastry, thawed if using frozen
Prepare 2 eggs, lightly beaten
Make ready 1/2 tsp coarse sea salt
Take 1 minced chives
Make ready Green Peppercorn Sauce
Get 2 tbsp extra virgin olive oil
Prepare 2 shallots
Make ready 2 clove garlic, peeled and smashed
Prepare 3 stick fresh thyme, leaves only
Take 1 cup brandy
Prepare 1 box beef stock
Get 2 cup cream
Make ready 2 tbsp grainy mustard
Prepare 1/2 cup green peppercorns in brine, brine reserved
Take Roasted Fingerling Potatoes with Fresh Herbs and Garlic
Take 2 pints fingerling potatoes
Prepare 2 stick fresh rosemary
Take 3 stick fresh sage
Get 3 stick fresh thyme
Get 6 clove garlic, left unpeeled
Take 3 tbsp extra virgin olive oil, plus more for sheet pan
Take 1 salt, to taste
Get 1 pepper, to taste
Get Warm Wilted Winter Greens
Get 1/4 cup honey
Take 1/2 cup balsamic vinegar
Make ready 1/2 pints walnuts, for garnish
Make ready 3 bunch assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
Get 1 tbsp grainy mustard
Take 1 cup extra virgin olive oil
Get 1 salt, to taste
Take 1 pepper, to taste
Make ready 1/2 cup pomegranate seeds, for garnish
Make ready 1 parmesan shavings to taste, for garnish
Prepare 1 shallot, chopped, for garnish
Steps to make The Ultimate Beef Wellington:
FOR THE DUXELLES:
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
Add butter and olive oil to a large saute pan and set over medium heat.
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated.
Season with salt and pepper and set aside to cool.
FOR THE BEEF:
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
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.
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.
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
Using a rubber spatula, cover evenly with a thin layer of duxelles.
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard.
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight.
Tuck in the ends of the prosciutto as you roll to completely encompass the beef.
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat the oven to 425°F.
On a lightly floured surface, roll the puff pastry out to about 1/4" thickness.
Depending on the size of your sheets, you may have to overlap 2 sheets and press them together.
Remove beef from the refrigerator and cut off plastic.
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.
Top with coarse salt.
Place the beef seam side down on a baking sheet.
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.
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer.
Remove from oven and rest 10 minutes before cutting into thick slices.
Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens.
FOR THE GREEN PEPPERCORN SAUCE:
Add olive oil to pan after removing beef.
Add shallots, garlic, and thyme; saute for 1 to 2 minutes.
Off heat, add brandy and flambe using a long kitchen match.
After flame dies down, return to the heat, add stock, and reduce by about half.
Strain out solids, then add 2 cups of cream and mustard.
Reduce by half again, then shut off heat and add green peppercorns.
FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:
Preheat oven to 500°F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl.
Drizzle with olive oil and season with salt and pepper.
Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan.
Place potatoes in oven and reduce heat to 425°F.
Roast for 20 minutes, or until crispy on the outside and tender on the inside.
FOR THE WARM WILTED WINTER GREENS:
Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes.
Toast walnuts in a small skillet; set aside to cool.
Pule greens on platter.
Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens.
Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot.
So that’s going to wrap this up with this exceptional food the ultimate beef wellington recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!