Ingredients: |
Ingredients: Mushroom Duxelles:
1 lb cremini mushrooms, coarsely chopped
1 T olive oil
1/2 tsp. salt
1/4 tsp. black pepper
Beef Wellington:
2 lbs filet mignon
salt and pepper to taste
2 T olive oil
1/4 c Dijon mustard
1/2 lb prosciutto di Parma
1 sheet puff pastry (I needed 2 sheets), thawed
1 egg yolk
1 T milk
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Directions: |
Directions:To make mushroom duxelles: Add mushrooms to food processor and process until smooth. The consistency is similar to wet hummus. In a pan over medium heat, add mushroom paste, olive oil, salt and pepper. Spread the mixture evenly and cook on a medium low temperature until the moisture in the paste has been reduced and the mixture has the consistency of a spreadable pate. Remove from the heat and let cool. It is very important to remove all of the moisture. If you don't the tenderloin will be wet, and the pastry will get soggy. Yuck.
To prepare the filet: Pat dry and season with salt and pepper. Heat a skillet to medium high heat and add olive oil. When the oil begins to smoke, add the filet and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from the heat and place on a platter. Cover the tenderloin with mustard. Let the tenderloin cool.
Roll several sheets of overlapping plastic wrap horizontally. If you have really big plastic wrap--- great. I did not which is why I had to overlap my plastic wrap. Lay out overlapping sheets of prosciutto in a tile fashion. For this section, consult the video online. I watched the video several times before attempting this phase. Make sure the finished prosciutto square is large enough to encase your tenderloin. Make sure your prosciutto squares overlap. Very important!! Once complete, smear the duxelles over the prosciutto in a thin layer. In the center, add the tenderloin. Using the plastic wrap, carefully roll the prosciutto/duxelle combination tightly around the tenderloin including the ends using care not to show any part of the tenderloin. I had a few gaps but tried not to have too many. After I had a tight roll, I took a break for the day and finished up the following day.
Next, it was time to roll the pastry puff. I dusted my cutting board with flour and rolled the pastry puff flat. I needed to cut the paste the two sheets together to form a rectangle big enough to encapsulate the tenderloin. Using an egg wash, I pasted the pieces together to form the right shape. I then transferred the pastry puff to another couple of sheets of plastic wrap overlapping horizontally. I placed my tenderloin on pastry puff and wrapped it completely in the pastry puff including the ends using egg wash to adhere edges together. It is very important not to have ANY PORTION of the tenderloin exposed. Once you are certain you have all of the tenderloin encased in pastry, cut off any extra pastry. Use the plastic wrap again to keep the tenderloin tightly rolled. Pop it back into the fridge to cool.
A half hour before cooking, remove Wellington from fridge to bring to room temperature. Preheat oven to 400ºF. Place a sheet of parchment paper on baking sheet. Remove plastic wrap and place Wellington seam-side down on the baking sheet. You can lightly carve decoration into top being careful not to pierce through pastry (see video). Baste the top of the pastry puff with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature reaches 130ºF or to whatever temperature you prefer your steak (consult internet for temperatures for medium, medium rare, well done, etc.).
Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm. |
This recipe for Gordon Ramsay's Beef Wellington is from