The Ultimate Beef Wellington

Name: The Ultimate Beef Wellington
Yield: 6 servings
Cuisine: American
Ingredients: 3 pints white button mushrooms; 2 shallots; 4 clove garlic, peeled and roughly chopped; 2 stick fresh thyme, leaves only; 2 tbsp unsalted butter; 2 tbsp extra virgin olive oil; 1 kosher salt to taste; 1 freshly ground black pepper, to taste; 3 lb center cut beef tenderloin (filet mignon), trimmed; 1 extra virgin olive oil; 1 kosher salt, to taste; 1 freshly ground black pepper, to taste; 12 slice prosciutto; 6 stick fresh thyme, leaves only; 2 tbsp Dijon mustard; 1 flour; 1 lb puff pastry, thawed if using frozen; 2 eggs, lightly beaten; 1/2 tsp coarse sea salt; 1 minced chives; 2 tbsp extra virgin olive oil; 2 shallots; 2 clove garlic, peeled and smashed; 3 stick fresh thyme, leaves only; 1 cup brandy; 1 box beef stock; 2 cup cream; 2 tbsp grainy mustard; 1/2 cup green peppercorns in brine, brine reserved; 2 pints fingerling potatoes

HardDog1110 @cook_2825785

San Antonio, TX

Not gonna lie...you'll feel fat after eating this. The key is you won't feel guilty. This meal is a lot of work. It's also incredibly amazing.

Ingredients

6 servings

Duxelles
3 pintswhite button mushrooms
2shallots
4 clovegarlic, peeled and roughly chopped
2 stickfresh thyme, leaves only
2 tbspunsalted butter
2 tbspextra virgin olive oil
1kosher salt to taste
1freshly ground black pepper, to taste
Beef
3 lbcenter cut beef tenderloin (filet mignon), trimmed
1extra virgin olive oil
1kosher salt, to taste
1freshly ground black pepper, to taste
12 sliceprosciutto
6 stickfresh thyme, leaves only
2 tbspDijon mustard
1flour
1 lbpuff pastry, thawed if using frozen
2eggs, lightly beaten
1/2 tspcoarse sea salt
1minced chives
Green Peppercorn Sauce
2 tbspextra virgin olive oil
2shallots
2 clovegarlic, peeled and smashed
3 stickfresh thyme, leaves only
1 cupbrandy
1 boxbeef stock
2 cupcream
2 tbspgrainy mustard
1/2 cupgreen peppercorns in brine, brine reserved
Roasted Fingerling Potatoes with Fresh Herbs and Garlic
2 pintsfingerling potatoes
2 stickfresh rosemary
3 stickfresh sage
3 stickfresh thyme
6 clovegarlic, left unpeeled
3 tbspextra virgin olive oil, plus more for sheet pan
1salt, to taste
1pepper, to taste
Warm Wilted Winter Greens
1/4 cuphoney
1/2 cupbalsamic vinegar
1/2 pintswalnuts, for garnish
3 bunchassorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tbspgrainy mustard
1 cupextra virgin olive oil
1salt, to taste
1pepper, to taste
1/2 cuppomegranate seeds, for garnish
1parmesan shavings to taste, for garnish
1shallot, chopped, for garnish

Cooking Instructions

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.