How to Make Homemade The Ultimate Beef Wellington

The Ultimate Beef Wellington. Add olive oil to pan after removing beef. After flame dies down, return to the heat, add stock and reduce by about half. This Ultimate Beef Wellington that Grant has created is, in his own words, "No-holds barred—epic.".

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 butter and olive oil to a large saute pan and set over medium heat.

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, the ultimate beef wellington. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Add olive oil to pan after removing beef. After flame dies down, return to the heat, add stock and reduce by about half. This Ultimate Beef Wellington that Grant has created is, in his own words, "No-holds barred—epic.".

The Ultimate Beef Wellington is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. The Ultimate Beef Wellington is something which I have loved my whole life. They’re fine and they look fantastic.

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

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. Remove tenderloin from bag, pat dry.

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..

Season well with salt and pepper, and drizzle with olive oil. This triumphant marriage of beef tenderloin, sautéed mushroom duxelles, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled in buttery puff pastry, makes a grand centerpiece. Carved at the table and paired with a classic Madeira sauce, it's a delicious and. Channel: Foodtastic Angelina » basil. . Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl.

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