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The Ultimate Beef Wellington
The Ultimate Beef Wellington

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We hope you got insight from reading it, now let’s go back to the ultimate beef wellington recipe. You can cook the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you do it.

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

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