Simple Way to Make Quick The Ultimate Beef Wellington

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, the ultimate beef wellington. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

The Ultimate Beef Wellington is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. The Ultimate Beef Wellington is something which I have loved my entire life.

To begin 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 can achieve it.

The ingredients needed to make The Ultimate Beef Wellington:

1. Take Duxelles
2. Prepare white button mushrooms
3. Take shallots
4. Get garlic, peeled and roughly chopped
5. Prepare fresh thyme, leaves only
6. Make ready unsalted butter
7. Take extra virgin olive oil
8. Take kosher salt to taste
9. Make ready freshly ground black pepper, to taste
10. Take Beef
11. Take center cut beef tenderloin (filet mignon), trimmed
12. Take extra virgin olive oil
13. Get kosher salt, to taste
14. Prepare freshly ground black pepper, to taste
15. Get prosciutto
16. Take fresh thyme, leaves only
17. Make ready Dijon mustard
18. Get flour
19. Make ready puff pastry, thawed if using frozen
20. Get eggs, lightly beaten
21. Make ready coarse sea salt
22. Get minced chives
23. Prepare Green Peppercorn Sauce
24. Get extra virgin olive oil
25. Get shallots
26. Take garlic, peeled and smashed
27. Prepare fresh thyme, leaves only
28. Get brandy
29. Get beef stock
30. Get cream
31. Get grainy mustard
32. Take green peppercorns in brine, brine reserved
33. Prepare Roasted Fingerling Potatoes with Fresh Herbs and Garlic
34. Make ready fingerling potatoes
35. Prepare fresh rosemary
36. Get fresh sage
37. Make ready fresh thyme
38. Prepare garlic, left unpeeled
39. Prepare extra virgin olive oil, plus more for sheet pan
40. Make ready salt, to taste
41. Get pepper, to taste
42. Get Warm Wilted Winter Greens
43. Make ready honey
44. Prepare balsamic vinegar
45. Prepare walnuts, for garnish
46. Take assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
47. Get grainy mustard
48. Prepare extra virgin olive oil
49. Take salt, to taste
50. Prepare pepper, to taste
51. Get pomegranate seeds, for garnish
52. Take parmesan shavings to taste, for garnish
53. Get shallot, chopped, for garnish

Instructions to make The Ultimate Beef Wellington:

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. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer.
27. 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. 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. Reduce by half again, then shut off heat and add green peppercorns.
36. FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & 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. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot.

So that is going to wrap it up for this exceptional food the ultimate beef wellington recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!