Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, the ultimate beef wellington. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—of some sort to be smothered over the beef to add fat and flavor as For all its steps and ingredients, a Beef Wellington is really not a difficult dish technique-wise. There are only two real major problems that arise when.
The Ultimate Beef Wellington is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. The Ultimate Beef Wellington is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you cook that.
The ingredients needed to make The Ultimate Beef Wellington:
- Get Duxelles
- Make ready 3 pints white button mushrooms
- Prepare 2 shallots
- Take 4 clove garlic, peeled and roughly chopped
- Take 2 stick fresh thyme, leaves only
- Take 2 tbsp unsalted butter
- Get 2 tbsp extra virgin olive oil
- Get 1 kosher salt to taste
- Prepare 1 freshly ground black pepper, to taste
- Prepare Beef
- Get 3 lb center cut beef tenderloin (filet mignon), trimmed
- Take 1 extra virgin olive oil
- Make ready 1 kosher salt, to taste
- Prepare 1 freshly ground black pepper, to taste
- Take 12 slice prosciutto
- Make ready 6 stick fresh thyme, leaves only
- Get 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
- Make ready 1 minced chives
- Make ready Green Peppercorn Sauce
- Make ready 2 tbsp extra virgin olive oil
- Take 2 shallots
- Prepare 2 clove garlic, peeled and smashed
- Prepare 3 stick fresh thyme, leaves only
- Take 1 cup brandy
- Take 1 box beef stock
- Get 2 cup cream
- Get 2 tbsp grainy mustard
- Make ready 1/2 cup green peppercorns in brine, brine reserved
- Make ready Roasted Fingerling Potatoes with Fresh Herbs and Garlic
- Make ready 2 pints fingerling potatoes
- Take 2 stick fresh rosemary
- Make ready 3 stick fresh sage
- Take 3 stick fresh thyme
- Prepare 6 clove garlic, left unpeeled
- Make ready 3 tbsp extra virgin olive oil, plus more for sheet pan
- Take 1 salt, to taste
- Take 1 pepper, to taste
- Prepare Warm Wilted Winter Greens
- Get 1/4 cup honey
- Make ready 1/2 cup balsamic vinegar
- Make ready 1/2 pints walnuts, for garnish
- Take 3 bunch assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- Make ready 1 tbsp grainy mustard
- Take 1 cup extra virgin olive oil
- Take 1 salt, to taste
- Prepare 1 pepper, to taste
- Prepare 1/2 cup pomegranate seeds, for garnish
- Get 1 parmesan shavings to taste, for garnish
- Make ready 1 shallot, chopped, for garnish
Beef Wellington is a complete meal in one, because you have beef fillet which, along with the crêpes, provides protein, but also vegetables in the mushroom duxelle (a type of paste) and Savoy cabbage leaves, and carbohydrates in the puff pastry that encases it all. Beef Wellington is a decadent dish that is perfect for holiday dinners. You want everyone to refer to you as the ultimate chef. You want your every dish to be able to tickle the palate of your loved ones like those top-notch Michelin-starred restaurant ones.
Instructions 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.
Slice up London chef Calum Franklin's ultimate beef wellington recipe for an impressive dinner party main. This is the best homemade Beef Wellington Recipe, and it's easy to make. Perfect for special occasions like Valentine's Day, Christmas, and I make this Beef Wellington Recipe every year for Christmas dinner, and it's one of my favorite dishes ever. Chateaubriand beef is wrapped in duxelles. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
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