Beef Wellington
INGREDIENTS
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The Ultimate Beef Wellington
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Recipe courtesy Tyler Florence, 2008
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Prep Time:1 hr 0 minInactive Prep Time:30 minCook Time:1 hr 0 min
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Level:
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Intermediate
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Serves:
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6 to 8 servings
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Ingredients
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For the Duxelles:
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3 pints (1 1/2 pounds) white button mushrooms
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2 shallots, peeled and roughly chopped
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4 cloves garlic, peeled and roughly chopped
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2 sprigs fresh thyme, leaves only
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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For the Beef:
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1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
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Extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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12 thin slices prosciutto
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6 sprigs of fresh thyme, leaves only
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2 tablespoons Dijon mustard
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Flour, for rolling out puff pastry
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1 pound puff pastry, thawed if using frozen
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2 large eggs, lightly beaten
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1/2 teaspoon coarse sea salt
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Minced chives, for garnish
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Green Peppercorn Sauce, recipe follows
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Roasted Fingerling Potatoes
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Warm Wilted Winter Greens, recipe follows
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Directions
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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 mi
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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 oli
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Preheat oven to 425 degrees F.
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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 th
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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 bro
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Green Peppercorn Sauce:
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2 tablespoons olive oil
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2 shallots, sliced
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2 cloves garlic, peeled and smashed
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3 sprigs fresh thyme, leaves only
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1 cup brandy
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1 box beef stock
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2 cups cream
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2 tablespoons grainy mustard
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1/2 cup green peppercorns in brine, drained, brine reserved
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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. Stra
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Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
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2 pints fingerling potatoes
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2 sprigs fresh rosemary
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2 to 3 sprigs fresh sage
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3 sprigs fresh thyme
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6 cloves garlic, left unpeeled
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3 tablespoons extra-virgin olive oil, plus for sheet pan
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Salt and pepper
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Preheat oven to 500 degrees F and place a baking sheet inside to heat.
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Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to
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Warm Wilted Winter Greens:
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1/4 cup honey
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1/2 cup balsamic vinegar
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1/2 pint walnuts, for garnish
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3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
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1 tablespoon grainy mustard
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Extra-virgin olive oil
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1/2 cup pomegranate seeds, for garnish
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Parmesan shavings, for garnish
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1 shallot, chopped, for garnish
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Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
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Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot
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