The 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.

  1. Duxelles
  2. 3 pints white button mushrooms
  3. 2 shallots
  4. 4 clove garlic peeled and roughly chopped
  5. 2 stick fresh thyme leaves only
  6. 2 tbsp unsalted butter
  7. 2 tbsp extra virgin olive oil
  8. 1 kosher salt to taste
  9. 1 freshly ground black pepper to taste
  10. Beef
  11. 3 lb center cut beef tenderloin (filet mignon) trimmed
  12. 1 extra virgin olive oil
  13. 1 kosher salt to taste
  14. 1 freshly ground black pepper to taste
  15. 12 slice prosciutto
  16. 6 stick fresh thyme leaves only
  17. 2 tbsp Dijon mustard
  18. 1 flour
  19. 1 lb puff pastry thawed if using frozen
  20. 2 eggs lightly beaten
  21. 1/2 tsp coarse sea salt
  22. 1 minced chives
  23. Green Peppercorn Sauce
  24. 2 tbsp extra virgin olive oil
  25. 2 shallots
  26. 2 clove garlic peeled and smashed
  27. 3 stick fresh thyme leaves only
  28. 1 cup brandy
  29. 1 box beef stock
  30. 2 cup cream
  31. 2 tbsp grainy mustard
  32. 1/2 cup green peppercorns in brine brine reserved
  33. Roasted Fingerling Potatoes with Fresh Herbs and Garlic
  34. 2 pints fingerling potatoes
  35. 2 stick fresh rosemary
  36. 3 stick fresh sage
  37. 3 stick fresh thyme
  38. 6 clove garlic left unpeeled
  39. 3 tbsp extra virgin olive oil plus more for sheet pan
  40. 1 salt to taste
  41. 1 pepper to taste
  42. Warm Wilted Winter Greens
  43. 1/4 cup honey
  44. 1/2 cup balsamic vinegar
  45. 1/2 pints walnuts for garnish
  46. 3 bunch assorted winter greens (such as Swiss chard radicchio or escarole) washed stemmed and torn into pieces
  47. 1 tbsp grainy mustard
  48. 1 cup extra virgin olive oil
  49. 1 salt to taste
  50. 1 pepper to taste
  51. 1/2 cup pomegranate seeds for garnish
  52. 1 parmesan shavings to taste for garnish
  53. 1 shallot chopped for garnish
  1. FOR THE DUXELLES:
  2. Add mushrooms shallots garlic and thyme to a food processor and pulse until finely chopped
  3. Add butter and olive oil to a large saute pan and set over medium heat
  4. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated
  5. Season with salt and pepper and set aside to cool
  6. FOR THE BEEF:
  7. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking
  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
  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
  10. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef
  11. Using a rubber spatula cover evenly with a thin layer of duxelles
  12. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves
  13. When the beef is seared remove from heat cut off twine and smear lightly all over with Dijon mustard
  14. Allow to cool slightly then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight
  15. Tuck in the ends of the prosciutto as you roll to completely encompass the beef
  16. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape
  17. Set in the refrigerator for 30 minutes to ensure it maintains its shape
  18. Preheat the oven to 425°F
  19. On a lightly floured surface roll the puff pastry out to about 1/4 thickness
  20. Depending on the size of your sheets you may have to overlap 2 sheets and press them together
  21. Remove beef from the refrigerator and cut off plastic
  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
  23. Top with coarse salt
  24. Place the beef seam side down on a baking sheet
  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
  26. Change Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer
  27. Change Remove from oven and rest 10 minutes before cutting into thick slices
  28. Garnish with minced chives and serve with green peppercorn sauce roasted fingerling potatoes and warm wilted winter greens
  29. FOR THE GREEN PEPPERCORN SAUCE:
  30. Add olive oil to pan after removing beef
  31. Add shallots garlic and thyme saute for 1 to 2 minutes
  32. Change Off heat add brandy and flambe using a long kitchen match
  33. After flame dies down return to the heat add stock and reduce by about half
  34. Strain out solids then add 2 cups of cream and mustard
  35. Change Reduce by half again then shut off heat and add green peppercorns
  36. FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS amp GARLIC:
  37. Preheat oven to 500°F and place a baking sheet inside to heat
  38. Add potatoes rosemary sage thyme and garlic to a medium bowl
  39. Drizzle with olive oil and season with salt and pepper
  40. Remove sheet from oven lightly coat with olive oil and pour potatoes onto pan
  41. Place potatoes in oven and reduce heat to 425°F
  42. Roast for 20 minutes or until crispy on the outside and tender on the inside
  43. FOR THE WARM WILTED WINTER GREENS:
  44. Cook honey and balsamic together over medium-high heat in a large sauce pan about 5 minutes
  45. Toast walnuts in a small skillet set aside to cool
  46. Pule greens on platter
  47. Stir mustard into balsamic-honey dressing then whisk in about 1 cup extra virgin olive oil pour over greens
  48. Change Season greens with salt and pepper and garnish with walnuts pomegranate seeds shavings of parmesan and shallot

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