Easiest Way to Make Award-winning The Ultimate Beef Wellington

The Ultimate Beef Wellington ~ Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! The cooking time will vary according to the shape and thickness of your beef fillet. "Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust. Kenji López-Alt Why It Works Browning the beef gives it complexity and meaty depth. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, the ultimate beef wellington. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Try sandwiches with unique breads. Contrary to popular belief, my kids love trying new issues. It's a rare trait that I'm extremely grateful. Trust me I know all too well how blessed I am. Her favorite sandwich choice has become Hawaiian sweet rolls. We place the beef, mustard, cheese, and pickle inside her roster as though it were a bun and she's thrilled. It is possible to replicate this on your oven for a couple of minutes to get a rare sandwich treat. The cooking part is very minimal and you also do not have to possess comprehensive knowledge of anything to prepare or enjoy these simple treats. Other great bread notions include croissants with cheese and ham or chicken salad, taco pitas (another fantastic favorite in our household), along with paninis (this works well in case you have a George Foreman grill or a panini press).

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

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! The cooking time will vary according to the shape and thickness of your beef fillet. "Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal.

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

Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly sliced Parma ham. This adds a lovely flavour to the finished dish and a special little twist.

Steps 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..

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. Season with salt and pepper and set aside to cool. Put the beef at one end and carefully roll up, positioning it seam-side down, and then trim the edges and tuck in to seal the parcel, using the tines of a fork to press the edges together. Heat olive oil in a large frying pan over a high heat, remove the cling film from the fillet and add searing the outside all over until evenly browned.

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