Want to make a killer presentation to your guests tonight try this –
Yes, it looks extremely difficult, but it isn’t. Beef Wellington is beef tenderloin covered in a layer of prosciutto ham, a button mushroom paste then wrapped in a coat of puff pastry. Easy. This isn’t a soufle, you’ll get this right the first time.
At the Store
You are going to make Beef Wellington in a green peppercorn sauce with fingerling Potatoes and warm wilted winter greens.
for the mushroom paste
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- 1/4 cup of Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed in the refrigerator – keep it cold
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- 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 of the liquid has evaporated.
- This paste should be fairly dry so as not to make the pastry soggy
- Season with salt and pepper and set aside to cool.
- 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 if you want your meat med rare. Cook 2 -3 minutes longer for med.
- 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.
- Overlap 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 the mushroom paste.
- Season the surface of the paste 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 mushroom paste covered prosciutto using the plastic wrap to tie it up 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 oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
- Remove beef from refrigerator and cut off plastic.
- Set the beef in the center of the pastry upside down and fold over the longer sides, brushing the pastry with egg wash to seal.
- Trim ends if necessary then brush the ends with egg wash and fold over to completely seal the beef – saving the scrap ends to use as a decoration on top if desired.
- Top with coarse sea salt.
- Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash to brown, 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 degrees F on an instant-read thermometer. If the beef is a little low remember it will continue to cook while resting. It is more important to not burn the pastry.
- Remove from oven and rest 20 minutes before cutting into thick slices.
- Garnish with minced chives
- Add olive oil to pan after removing beef.
- Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then,
- off heat, add brandy and flambe using a long kitchen match. Please keep your hair and face out of the flame
- After the flame dies down, return to the heat, add stock and reduce by about half.
- Strain out solids, then add 2 cups cream and mustard.
- Reduce by half again, then shut off heat and add green peppercorns.
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