Thread: BEEF WELLINGTON
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Lass Chance_2 Lass Chance_2 is offline
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Default BEEF WELLINGTON

Did anybody but me wake up early enough to see Ty Florence make this
incredible dish on TV this morning?

Jeeeeeeez...I would gladly suck this thru my NOSE if necessary.

a beef tenderloin wrapped in proscuito, then puff pastry, baked and
served with a green peppercorm/grainy mustard/cream brandy sauce....oh
please, just kill me NOW.

I was wondering what to cook for Crissmus....oh lordy, let me LIVE long
enough to make THIS, PLEASE!

BEEF WELLINGTON
2 cups 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

For the Beef:
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
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen 2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes
Warm Wilted Winter Greens, recipe follows

Directions
To make 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 of the liquid
has evaporated. Season with salt and pepper and set aside to cool.
To prepare 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 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 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 - saving 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 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. Remove from oven and rest before cutting
into thick slices. Garnish with minced chives, and serve with Green
Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter
Greens.
Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
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. After 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.