How to Make Beef Wellington
Beef Wellington is simply the chateaubriand cut from beef; in other words, it is the middle cut part of the tenderloin which is usually wrapped as well as seared in prosciutto, duxelles, and puff pastry. It can also comprise of sliced, boiled mushrooms, herbs, and shallots. The beef can be served with any source of your choice, and once you get everything right, the dish has a distinguished taste and can be served with white wine, similar to the likes of your favorite fine dining restaurant; but it is actually homemade! Read on to get the complete recipe for this sumptuous dish and how to make the best Beef Wellington.
Prepare the Duxelles
- White button mushroom – three pints
- Shallots – peel and chop roughly
- Clover garlic – peel and chop roughly
- A couple of leaves of fresh thyme
- Unsalted butter – two tbsp
- Virgin olive oil – two tbsp
- Grounded black pepper and Kosher salt
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Use a food processor to chop shallots, mushrooms, thyme, and garlic. Set a big sauté pan over medium heat, and add olive oil with butter. The mushroom and shallot mixture goes in for eight to ten minutes till most of the liquid part evaporates. Pepper and salt should be added for seasoning, set pan aside to cool.
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Prepare the Beef
- Centre cut of beef tenderloin – 3 pounds
- Extra Virgin Olive oil
- Black pepper Grounded) and Kosher salt
- Prosciutto – 12 slices
- Six leaves of fresh thyme
- Dijon mustard – two tbsp
- Flour – to roll out the puff pastry
- Puff pastry – one pound (if frozen, it has to be thawed)
- Two eggs
- Sea salt – half tbsp
- Minced chives
For the beef: the tenderloin should be tied in four places for it to retain its cylindrical shape while it cooks. Sprinkle some olive oil, season with pepper and salt, and then proceed to char them for about two to three minutes in a heavy-based skillet already hot, and coated lightly with some olive oil.
In the meantime, your prosciutto should be set out on one sheet of synthetic (preferably plastic wide enough to wrap up the whole roast) wrap. The prosciutto should be shingled on the chopping board to form a large rectangle that will take the whole beef fillet. Cover it with the duxelles in a thin layer using a plastic spatula. Seasoning the duxelles with a sprinkle of pepper, salt, and thyme leaves.
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Ensure that the beef is seared before getting it off the heat. Use a twine smeared with Dijon mustard. When it cools down, use a plastic wrap to tie the beef up after rolling it up in your duxelles covered prosciutto. Remember to tuck the end part of the prosciutto to completely contain the beef. Try and retain the long shape when you roll it into a plastic wrap, sealing it completely by twisting both ends. Refrigerate for half an hour to make sure that the shape holds.
Heat the oven at 425 degrees F.
For the pastry; Roll out puff pastry on a surface sprayed with flour, the thickness is best at 1/4-inch. However, there may be the need to overlap a couple of sheets and merge them as one. Get your beef off the fridge, remove the plastic, and position it at the middle of the pastry. Fold the extended sides, and seal it with eggs. If the ends need trimming, do so, and brush with egg wash, and then seal it completely by folding it over. Coarse sea salt goes on top before placing it on a baking sheet seam side down.
The top side of the pastry should be brushed with egg wash, and a couple of slits made – this ensures that steam escapes while it cooks. Go ahead and bake the pastry for 45 minutes, or less till you get a golden brown color for the pastry, and the beef records 125 degrees F. Cut it into some delicious slices when it is ready, garnishing is best done with crushed chives, and you can serve the sumptuous meal with Roasted Fingerling Potatoes with Fresh Garlic and Herbs, Green Peppercorn Sauce, or Warm Wilted Winter Greens.
Prepare the Green Peppercorn Sauce
- Olive oil – two tbsp
- Shallot – in slices
- Peeled and smashed cloves garlic
- Leaves of fresh thyme
- Brandy – one cup
- Beef stock – one box
- Cream – two cups
- Grainy mustard – two tbsp
- Green Peppercorns in brine, brine reserved and drained – half cu
Add oil, garlic, shallots, and thyme, sauté the mixture for a minute or two, and then turn off the heat. With the aid of a long kitchen match, add flambé and brandy, and return to heat after allowing the flame to die down, put in stock, and decrease by about half. Strain solids out, and put in two cups mustard and cream, again, decrease by half, then off the heat, and add some green peppercorns.
Prepare the Roasted Fingerling Potatoes with Fresh Garlic and Herbs
- Fingerling potatoes – two pints
- Fresh rosemary – two sprigs
- Fresh sage – two sprigs or three
- Fresh Thyme – three sprigs
- Garlic – six cloves, unpeeled
- Extra-Virgin Olive oil – three tbsp and more for the sheet pan
- Pepper and salt
A baking sheet should be heated inside an oven preheated to 500 degrees f. Get a medium bowl, put in potatoes, sage, rosemary, garlic, and thyme. Season with pepper and salt and sprinkle with olive oil. Get the sheet pan off the oven, and coat lightly with olive oil. Add the potatoes to the pan reduce heat to 425 degrees f and place in the oven. Twenty minutes of roasting should be ok. The end product needs to be tender on the inside and crispy on the outside.
Warm Wilted Winter Greens
- Honey – quarter cup.
- Balsamic vinegar – half cup.
- Walnuts – half a pint for garnishing.
- Assorted winter greens – three bunches (it can be radicchio, Swiss chard, or escarole) stemmed, washed and torn into shreds.
- Grainy mustard – one tbsp.
- Etra-Virgin Olive oil.
- Pomegranate seeds – half cup for garnishing.
- One shallot – chopped, also for garnishing.
Set a sauté pan over medium-high heat, and cook balsamic and honey for five minutes. Use a small skillet to toast walnuts, and allow it to cool. Get a platter and pile greens, mix mustard with balsamic-honey dressing, then pour one cup of extra-virgin oil on greens, and season with pepper and salt. Garnishing is best done with pomegranate seeds, walnuts, shallot, as well as shavings of Parmesan.
- Beef Wellington Recipe – Allrecipes
- Gordon Ramsay’s Beef Wellington Recipe And 7 More Easy Beef Dishes – HuffPost