Ultimate Beef Wellington Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 pound beef tenderloin trimmed into even piece of meat
2 T oil
Salt and pepper
12 slices of prosciutto
6 sprigs of fresh thyme, leaves removed
2 T dijon mustard
flour for rolling out pastry
1 pound puff pastry, thawed and stored in fridge
2 large eggs, lightly beaten
1/2 t sea salt
chives for garnish
For Duxelle:
1 pound mixed mushrooms
2 onions, finely chopped
4 cloves garlic, minced
2 sprigs of fresh thyme
1/2 C bourbon or brandy
salt and pepper
|
|
Directions: |
Directions:Day before: Season meat liberally with salt and pepper. Wrap in a triple layer of plastic wrap to set shape and store in fridge overnight.
Heat oven to 425 degrees.
Heat 2 T of oil in high heat. Remove wrap from meat and when pan is smoking hot, sear the meat on all sides. Transfer to a plate and let cool.
When cool, brush all sides with mustard. Place in fridge uncovered.
Add mushrooms, onions, thyme and garlic to a pan with NO oil. When the mushrooms begin to release juices, add liquor and salt the mix. Cook for about 10 minutes until all moisture has evaporated. Remove from pan and put in fridge to cool.
Lay a triple layer of plastic wrap down. Place prosciutto in the middle, layering them slightly. Spread the duxelle over the prosciutto layer. Brush edges of pastry with egg wash.
Place the meat along the very bottom edge of the mushroom layer, closest to you. Carefully roll the tenderloin to get a nice, tight thick log. Once it is completely rolled up, wrap with more plastic wrap and twist the ends tight. Roll it on a cutting board away from yourself. Place in fridge or freezer for about 30 minutes.
Just before baking, wash entire bundle with egg wash and sprinkle with sea salt. Score very lightly using the back of a knife. Do not cut through.
Place on parchment lined baking sheet. Bake for 45 minutes and remove from oven. Allow to rest for 10 minutes.
Cut with a bread knife. Sprinkle each slice with chives and a bit of salt.
|
|
Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: If tenderloin has ends, cut them off.
Duxelle should be cooked down to a dry paste.
Do not wash mushrooms, wipe down instead.
If you see any green in your garlic, remove as it will taste bitter.
Can make this up the day before. Just before baking, do egg wash and make the slits if desired.
|
|
This recipe for Ultimate Beef Wellington is from