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Beef Wellington

Beef Wellington


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In medium sauce pan, heat the duck fat or oil over low heat, and once completely melted, add the fingerling potatoes along with 2 sprigs of the thyme, 1 sliced shallot, and 2 of the crushed garlic cloves. Bring pot to 180 degrees and cook until potatoes are tender. Set aside.

In a small sauce pot or sauté pan, add demi glace and combine with truffles (if using), and let this mixture steep for at least 45 minutes to infuse the pungent truffle flavor and aroma.

Season both sides of the filet mignons with salt and pepper and pat dry. In large sauté pan, heat canola oil until smoking point and carefully place the filets in the pan, dropping the meat away from your body (to avoid splashing yourself with hot oil). Cook for 3-4 minutes on the first side, and for about 4-5 minutes on next side. Once desired doneness is reached, add the butter to pan and return to heat. Allow the butter to brown and then add the remaining shallots, garlic, and thyme.

With a medium-sized metal spoon, baste the filets for about 1-2 minutes, being sure that you evenly coat each piece. Remove the filets from the pan and keep warm. Remove the potatoes from oil and drain on paper towel, but keep warm.

Place a phyllo crisp on top of each filet and drizzle with the veal-truffle jus. Serve alongside the fingerling potatoes.


Beef Wellington - Recipes

Heat the oven to 425°F.  Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.  Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F.  Cover the pan and refrigerate for 1 hour.

Reheat the oven to 425°F.  Beat the egg and water in a small bowl with a fork.

Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture.  Fold the pastry over the beef and press to seal.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.

Serving Suggestion: Serve with green beans amandine. For dessert serve cheesecake topped with sliced strawberries.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.


Beef Wellington Pot Pie

For the rough puff pastry

  • 2 cups all-purpose flour, plus extra for dusting
  • 2 tsp. salt
  • 1 cup (2 sticks) butter, cold
  • 1/2-2/3 cup cold water

For the short ribs

  • 3 lbs. boneless short ribs, trimmed of any excess fat
  • 1 large shallot, minced
  • 3 large cloves garlic, minced
  • 3 sprigs fresh thyme (do not used dried, because dried thyme is garbage)
  • 1/2-oz. package dried morels, chanterelles, or whatever nice dried wild mushrooms you can find at your supermarket
  • 1 1/2 cups red wine
  • Black pepper
  • 3 Tbsp. butter
  • 3 Tbsp. flour

For the duxelles

  • 1 large shallot
  • 6 cloves garlic, minced
  • 3 (8-oz.) packages mushrooms, your choice
  • Approximately 1/2 tsp. fresh thyme leaves
  • 1/4 cup brandy

For the rest

  • 1/4 lb. thinly sliced prosciutto
  • Package of the finest pate you can find at your supermarket (I personally like Les Trois Petits Cochons Mousse de Foie de Canard au Porto )
  • 1 egg

First, make the pastry

In a large bowl, stir together the flour and salt with a fork. Use a butter knife to cut the butter into thin pats—about 1/8", but don’t stress if they’re not perfect. As you cut, toss them into the flour, making sure they’re fully coated and not sticking together.

Add 1/2 cup of water while stirring, turning the flour into dough. Don’t try to smoosh up the butter! Just make sure there is no dry flour, adding more water if necessary. It’s okay if it’s a little on the wet side, as you’ll be adding more flour as you roll it out.

Lay out a large sheet of parchment on your counter (at least 2 feet) and dust the parchment, your rolling pin, and your hands liberally with flour. Plop the dough onto the paper and begin smooshing it out with your hands, dusting with more flour when it sticks (and it will be sticky!), then use your rolling pin to roll it out into a rectangle-ish shape about 1" thick (again, don’t worry about being perfect).

Fold in the shorter edges of the dough rectangle so they meet in the center, lifting the parchment to help you out. Pat down, and then fold it again once more across the center, like a book. Lift up the dough, flour the underside a little bit, then rotate it 90 degrees. Smack the dough with the rolling pin to flatten it out a bit, then repeat the rolling and folding process. Give it a few more good smacks with the rolling pin so it’s all sticking together, then wrap up tightly in the parchment and put it in the fridge. If you decide to make this well ahead of time, wrap it once more in plastic wrap. Store it in the fridge for up to three days, or freeze for up to six months.

Next, make the short ribs

Put a skillet (preferably cast iron) over high heat, and let it preheat until it’s lightning hot. Cut any excess fat off the short ribs, pat dry with paper towels, and season all sides with a bit of salt. Add a few tablespoons of oil to the pan and sear all six sides of the short ribs until they are deeply, deeply brown. This takes some time (about 20 minutes), but the browner they get, the better the flavor will be.

While the short ribs are searing, put a tablespoon of oil into an Instant Pot, and turn it to the saute function. Once it preheats, add the shallot and garlic, stirring occasionally until softened, then add the whole sprigs of thyme and turn off the heat. Add the red wine, the dried mushrooms, and a generous amount of freshly cracked pepper. When the short ribs are seared, move them directly to the Instant Pot, turning them over a few times to coat with the wine mixture. Seal the pot, then cook for 40 minutes on high pressure. Allow a 15-minute natural release, then vent the remaining steam.

While the short ribs are cooking, make the duxelles

After the short ribs come out of the pan, reduce the heat to medium low, then add the shallot and garlic. Cook, stirring occasionally, until barely translucent, then add enough mushrooms to cover the bottom of the pan. Sprinkle with a bit of salt, turn the heat up to medium high and cook, stirring occasionally, for about 5 minutes until the mushrooms lose a good amount of volume, then add more mushrooms and continue cooking. It will take a few additions to get all those mushrooms in, but don’t worry about them cooking unevenly—the goal is to cook almost all the water out of them, which takes quite a while. After about 30 minutes of cooking (again, stirring occasionally), add the thyme leaves. When the mushrooms have concentrated to the point that they’re barely covering the bottom of the pan, add the brandy to deglaze, scraping up all the brown bits stuck to the bottom. Cook for another minute or so, taste for seasoning (adjusting as necessary), then set the duxelles aside to cool.

When the short ribs are ready.

. move them to a bowl to rest while you make the sauce. Remove the Instant Pot insert and drain the braising liquid into a gravy separator discard the thyme sprigs, add the rest to the bowl with the short ribs. Replace the insert and set the Instant Pot to saute and add the butter when it melts, whisk in the flour to make a roux. Whisk in the reserved braising liquid, discarding the fat that’s risen to the top, bring to a boil, then turn off the heat.

Slice the short ribs into bite-sized pieces, then put them back in the bowl with the sauce and mix well.

Now, let’s make a pot pie

Preheat the oven to 450 degrees Fahrenheit. Take your puff pastry out of the refrigerator, as well as the prosciutto and pate.

First, add the short ribs and their sauce to the bottom of a 2 -liter casserole dish, then evenly distribute the duxelles over the top and pat down. Next, dot the duxelles with slices of pate—how much you add will depend on how much you personally enjoy pate. Then, tear the prosciutto into pieces (they don’t have to be very small) and cover the top, overlapping them a bit, to create a barrier between the wet ingredients below and the pastry you’re about to put on top.

Crack the egg into a small cup and whisk vigorously with about a tablespoon of water.

Unwrap the puff pastry and use your rolling pin to smack it out a bit into a 1" thick rectangle. Dust the top of the dough and your rolling pin with a little flour, if necessary, and roll out the pastry so that it’s at least 1" bigger than the casserole dish on all sides. Use a pizza cutter to trim off about 1/4" from the edges, then drape the pastry over the pot pie and press it down on the edges of the pan, letting any overhang dangle. Cut a few vent holes in the pastry, then brush the entire top well with egg wash. If you so desire, take the trimmed edges and turn them into decorations for the top, then add egg wash to those too.

Put the pot pie on a baking sheet and slide onto the center rack of the oven. Bake for 20 minutes, then reduce the heat to 375 degrees and bake for another 10 minutes. Allow the pot pie to cool for 10 minutes before serving.


  1. Sear the salt and pepper seasoned beef tenderloin in a pan untiled browned on all sides.
  2. Brush it with mustard and set it aside to rest.

  1. Finely mince some mushrooms by hand or in a food processor.
  2. Sweat the mushrooms in a pan in some oil along with some shallots, garlic and thyme.

  1. Place 6 slices of ham di parma in the center of the pastry, slightly overlapping one another.
  2. Spread the mushroom duxelles evenly over top of the ham covering it.

  1. Put the tenderloin towards the bottom part of the ham and roll it forward to seal in the tenderloin.
  2. Next, pick it up and place it towards the bottom part of the puff pastry and roll it forwards covering it completely.

  1. Pinch the seams together and slice off the excess dough on the sides and also pinch the seams together.
  2. Cool it in the refrigerator for 20 minutes.

  1. Brush the outside wellington with an egg wash, score it if you desire with the backside of a knife.
  2. Bake it in the oven, slice it and serve it.


Recipe Summary

  • 1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 pound white mushrooms, stems removed, finely chopped
  • 1/4 cup dry sherry
  • All-purpose flour, for dusting
  • 1 pound frozen puff pastry, thawed, plus more for garnish if desired
  • 1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
  • 1 large egg, lightly beaten
  • Sea salt, or coarse salt, for sprinkling (optional)

Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)

Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.

Transfer tenderloin to a cutting board with a drainage well let rest until cool. Cut and remove the kitchen twine, and chill tenderloin until ready to assemble and beef is cold, at least 1 hour or overnight.

In another large skillet, heat butter over medium heat. Add onion cook until it softens, about 4 minutes. Add mushrooms season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry cook until mixture is dry, about 4 minutes more. Cool at room temperature or in the refrigerator for up to a day.

On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the mousse, and spread half of the mushrooms evenly over the top.

Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef.

Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120 degrees to 130 degrees on an instant-read thermometer for rare, 130 degrees to 135 degrees for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.


Step 1

Heat the oven to 425°F.  Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.  Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F.  Cover the pan and refrigerate for 1 hour.

Step 2

Reheat the oven to 425°F.  Beat the egg and water in a small bowl with a fork.

Step 3

Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.

Step 4

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture.  Fold the pastry over the beef and press to seal.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

Step 5

Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.


The tradition of puff pasty in England

In addition to the name, there is a lot of English in this dish: in Cornwall (in South-West of England), an uncontaminated and wild land where you can find authentic recipes of remote origins, there is a long tradition of pasty, or preparations with puff pastry (the name can be translated as “fagottino” in italian) that enclose delicious and very seasoned fillings. Cornish pasties have long since become popular street food even in big cities like London, but in the past they were simply typical local recipes, a must in pubs and taverns, already present since the seventeenth century and always characterised by rich, spicy and delicious fillings. The beef pasty, for example, often made with the leftovers of the roast beef of the typical Sunday Roast, the English Sunday lunch: a preparation that takes up several elements of the Wellington fillet.


How to make Duxelles

What is a Duxelles? A Duxelles is basically a simple mixture of sautéed chopped mushrooms, onions, and shallots. It is used as a filling for a number of different dishes, including pastries and sauces.

To make the duxelles for this recipe, you are going to finely chop the mushrooms, onions and rosemary. You can use a food processor and lightly pulse, or use a kitchen knife. You want the sizing to be in between a chop and a mince.

Next, heat the oil and butter in a large saucepan over medium heat and cook the mushroom mixture along with salt and pepper until tender. Most of the liquid should have evaporated. If there is some left, drain the mixture and use a spoon to press the remaining liquid out.


Ingredients

  • Beef tenderloin roast - 1 center cut. (The quantity can be 1.5 to 2 inches and you must remove chain)
  • Olive oil - 1 tablespoon. (Divided)
  • Salt - to taste.
  • Pepper - to taste.
  • Baby Bella mushrooms - 8 ounces
  • Large shallot – 1 no.
  • Dry red wine - 2 tablespoons.
  • Dijon-style mustard - 2 tablespoons.
  • Fresh thyme leaves - 1 tablespoon. (Minced)
  • Frozen puff pastry - 1 sheet (1/2 package and thawed)
  • Egg - 1 no. (Beaten)

Gallery

  • 1 (2 1/2-pound) center-cut beef tenderloin roast (about 12 inches long and 3 inches in diameter), trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ ounce dried porcini mushrooms (5 to 6 pieces), ground to a powder in a spice grinder
  • 2 tablespoons canola oil
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ pounds fresh cremini mushrooms, stems trimmed, coarsely chopped (8 cups)
  • 3 large shallots, roughly chopped (about 1/2 cup)
  • 3 tablespoons unsalted butter
  • 3 medium garlic cloves, finely chopped
  • 1 tablespoon chopped fresh thyme leaves, plus thyme branches for serving
  • 2 ½ tablespoons dry sherry
  • ½ teaspoon teaspoon freshly ground black pepper
  • 2 frozen phyllo pastry sheets, thawed
  • 8 thin prosciutto slices
  • ¼ cup finely chopped chives
  • ¼ cup finely chopped flat-leaf parsley
  • 1 (14-ounce) package all-butter frozen puff pastry sheet (such as Dufour), thawed according to package directions
  • All-purpose flour, for dusting
  • 1 large egg, beaten
  • Flaky sea salt

Using kitchen twine, tie tenderloin crosswise at 2-inch intervals, starting from center and working out to ends. Sprinkle beef all over with salt and pepper. Place on a wire rack set inside a rimmed baking sheet. Let stand at room temperature 1 hour. (To make ahead, chill, uncovered, 12 hours let stand at room temperature 1 hour before cooking.)

Pulse half of the cremini mushrooms and half of the shallots in a food processor until very finely chopped, about 10 pulses, stopping to scrape down sides and stir as needed so you have evenly sized pieces. Transfer mixture to a medium bowl. Repeat process with remaining creminis and shallots.

Melt butter in a large skillet over medium-high until foamy. Add cremini-shallot mixture cook, stirring occasionally, until creminis are dry and beginning to brown and stick to bottom of skillet in spots, 25 to 30 minutes. Add garlic and thyme cook, stirring constantly, until fragrant, about 1 minute. Add sherry and pepper, stirring to scrape up any browned bits on bottom of skillet. Cook, stirring often, until mixture is dry and just starts to stick to bottom of skillet again, 2 to 4 minutes. Remove from heat. Spread mixture out on a small baking sheet. Chill, uncovered, until cold, about 30 minutes. Cold duxelles may be stored in an airtight container in refrigerator up to 2 days.

Heat canola oil in a large skillet or a small roasting pan over medium-high until shimmering. Add tenderloin cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer tenderloin to a wire rack set inside a baking sheet let cool 15 minutes. Remove and discard twine. Brush tenderloin all over with mustard, and sprinkle all over with porcini powder. Chill beef in refrigerator, uncovered, at least 1 hour (or up to 3 hours).

Moisten a clean work surface with a damp kitchen towel, and overlap 3 pieces of plastic wrap on work surface to form a 22-inch square. Overlap the 2 phyllo sheets in center of plastic wrap to form a 13 1/2-by-12-inch rectangle, with long edge facing you. Overlap prosciutto on top of phyllo in 2 rows, leaving about a 1/2-inch border on the left and right phyllo edges. Spread duxelles evenly over prosciutto, and gently press down to form an even layer. Sprinkle with chives and parsley. Lay chilled beef lengthwise over bottom third of duxelles. Roll up beef and phyllo into a log, using plastic wrap as a guide and keeping it on the exterior of the log. Hold the outer ends of plastic wrap, and roll log on work surface back toward you to tighten. Refrigerate while you prepare the puff pastry.

Preheat oven to 425°F. Roll puff pastry out on a lightly floured work surface to a 15-by-12-inch rectangle with long edge facing you. Lightly brush top third of puff pastry with some of the beaten egg. Unwrap chilled beef log, and discard plastic wrap. Lay log lengthwise on bottom edge of puff pastry. Holding edge in place, roll up jelly-roll style until log is completely wrapped. Roll to face log seam side up, and gently press overlapping dough to seal. Fold ends of puff pastry down over beef, pinching seams to seal.

Transfer beef log, seam side down, to a baking sheet lined with parchment paper. Brush off excess flour using a pastry brush. Brush puff pastry all over with beaten egg. Using a paring knife, very light score a line lengthwise down center of puff pastry. Very lightly score 2 lines parallel to the first, 1 on either side of the center line, and each spaced 1 1/2 inches outward from the center. Very lightly score zig-zag lines across beef Wellington, spacing rows 1/2 inch apart and forming a herringbone-like pattern. Sprinkle with flaky sea salt. Using the tip of a paring knife, create 3 (1-inch-long) steam vents along center line, spaced about 3 inches apart.

Bake until puff pastry is puffed and browned and a thermometer inserted into center of beef registers 120°F, 40 to 45 minutes. Using 2 large spatulas, carefully lift beef Wellington from baking sheet, and transfer to a cutting board. Let rest 15 minutes. Using a serrated knife, cut into slices. Serve beef Wellington on a platter, garnished with thyme branches.


Watch the video: Bedste oksekød Wellington - All time vinder!


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