The Ultimate Beef Wellington
The Ultimate Beef Wellington

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, the ultimate beef wellington. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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. The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in There's no doubt that Beef Wellington is delicious. The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown.

The Ultimate Beef Wellington is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. The Ultimate Beef Wellington is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you cook it.

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

Beef Wellington is a complete meal in one, because you have beef fillet which, along with the crêpes, provides protein, but also vegetables in the mushroom duxelle (a type of paste) and Savoy cabbage leaves, and carbohydrates in the puff pastry that encases it all. Beef Wellington is a decadent dish that is perfect for holiday dinners. The essence of Beef Wellington is a beef tenderloin that is coated with fois gras pâté and duxelles, wrapped in puff pastry, and then baked. Beef Wellington is made with beef tenderloin - the same, super-tender cut of beef that is used for filet mignon.

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.

The tenderloin is wrapped in a sheet of Regardless of the origin, Beef Wellington is a very special dish. And please, have no illusions about this recipe…it WILL take you some time to prepare. This easy Ground Beef Wellington recipe is one of my husband's favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday For a good recipe and instructions check out the ultimate Beef Wellington recipe, in my opinion (this one uses filet mignon and is MUCH more. Slice up London chef Calum Franklin's ultimate beef wellington recipe for an impressive dinner party main. Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked.

So that’s going to wrap this up with this exceptional food the ultimate beef wellington recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!