Beef Wellington

• portions: 4-6 people
• temps actif: 45 minutes
• temps total: 1 hour

Ingrédients

Duxelles:

2 pounds white mushrooms

2 shallot, minced

2 cloves garlic, minced

5 thyme sprigs, leaves only

1/2 tsp kosher salt

Wellington:

2 pound châteaubriand (only get beef tenderloin roast)

Jar of dijon mustard

Eggs

Prosciutto

Dufour Puff Pastry

Salt

Pepper

Red Wine Reduction:

1 tablespoon olive oil

1 small shallot, minced

1 garlic clove, minced

1 cup dry red wine

1 cup beef stock

1 sprig fresh thyme

1 sprig fresh rosemary

2 tablespoons unsalted butter, room temperature

Kosher salt to taste

Black pepper to taste

Instructions

Duxelles:

Trim and halve (or quarter if large) fresh mushrooms.

Add half the mushrooms to a food processor fitted with the blade attachment. Blitz until finely chopped, scraping down the sides of the bowl occasionally, 7 to 8 (1-second) pulses. Transfer to a medium bowl.

Add the remaining mushrooms to the food processor, Blitz until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)

Finely chop 2 small shallots (about 1/4 cup). Mince 2 garlic cloves. Pick the leaves from 5 to 6 fresh parsley sprigs until you have 1 tablespoon and finely chop. Mince 5 hazelnuts.

Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the shallots, garlic, and hazelnuts and cook, stirring occasionally until softened, 2 to 3 minutes.

Add the mushrooms, 1/2 teaspoon kosher salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, 4 to 5 minutes.

Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan, 6 minutes or more. MAKE SURE IT IS VERY DRY, for no soggy bottoms.

Cool duxelles.

Wellington:

Trim fat and silver skin from your châteaubriand (beef tenderloin roast).

Season LIBERALLY with salt and pepper, rolling around in it on a plate.

Lay out your cling wrap on a table, about two sheets wide, and layer on your prosciutto, make sure it will fit the whole châteaubriand.

Heat a pan to ripping hot with a big sploosh of oil, add châteaubriand and take off immediately after all the sides are colored (about 30 seconds on each side). Brush your châteaubriand with lots of mustard.

Immediately lay your châteaubriand onto the prosciutto and roll tightly. Let rest in fridge for 15 minutes.

Lay out your puff pastry, making sure it will fit the whole châteaubriand.

Drop your châteaubriand into the middle of the puff pastry and roll until the end of the puff pastry meets the rest of the puff pastry. Trim the extra puff pastry, then continue to roll making it super tight. Pop in the fridge.

Whenever you want to bake your Wellington, preheat the oven to 395ºF. Egg wash châteaubriand, and draw a pattern lightly with a knife on the puff pastry.

Put in the oven for 45 minutes, until golden brown.

Rest for at least 10 minutes and enjoy!

Red Wine Reduction:

Heat the olive oil in a small saucepan over medium heat.

Add the minced shallot and cook for 2 minutes. Then add the garlic and cook for an additional 2 minutes.

Add the red wine and turn the heat up to medium-high heat or high heat and bring the mixture to a boil. Boil the mixture until it reduces to ⅓ of its original volume, about 5–7 minutes, but keep an eye on it to avoid any burning.

After the wine reduces, add the beef stock, sprigs of thyme, and rosemary. Keep the mixture at a boil and continue to reduce it until the sauce is thick and syrup-like, about 5–7 minutes.

Turn the heat down to low heat and whisk in the 2 tablespoons of butter. Make sure the butter is at room temperature before you add it, as cold butter could cause the hot sauce to separate or break.

Strain the sauce to remove the bits of garlic, shallot, and herbs.

Taste the sauce to adjust the seasoning at this point and add salt and pepper to taste.

Nutrition

• Taille de Portion: 3/4 Inch slice