Beef Wellington
Beef Wellington
Ingredients:
2 lbs beef Tenderloin center cut canon (ask your butcher)
1-2 T Avocado Oil for searing
Slice off a 2 lb center cut canon from a beef tenderloin or ask your butcher.
Pat dry, season heavily with salt and pepper. sear on all sides using a fat with a high smoke point (Avocado oil)
Tip: Precooking your beef is the secret to preventing a soggy bottom crust and most of the moisture is removed prior. This will also ensure that your tenderloin is cooked perfect every time.
Roast in a 150 oven to an internal temp of 115. Chill
TIP: I like to measure my canon lengthwise side to side then the circumference by using butchers twine this will help me determine the size I need to make my prosciutto bed and pastry sheet.
Mushroom Duxelles:
8oz shallots, minced
1 lb Mushrooms, cremini or button, minced
6 T butter
1 t thyme leaves
1 T minced Pasrley
Salt and Pepper TT
Make your mushroom duxelles. Sautee half a pound of minced shallots in 6 T butter then add 1 lb finely chopped mushrooms and thyme, saute, deglaze with sherry wine as necessary, cook until pan is dry, add minced parsley, season and set aside.
Pastry Dough x 2:
Bread Flour 1 1/2 cups plus 1 T
Butter 3/4 cup (6oz) cubed
Salt 1/2 t
Ice cold water 1/4 cup
Add flour and butter to a counter top mixer and using a paddle, combine on lowest speed until the butter is turned into crumbs and all the flour is Incorporated. Pour in your icewater and mix until combined. Pllace dough onto counter and form into a ball then flatten/ wrap with plastic wrap and chill.
Egg Wash:
1 egg
1 t water
Pinch salt
Whisk together
Lay out a sheet of plastic wrap then lay out 6-7 slices of prosciutto slightly overlapping spread on your mushroom duxelles then place your beef on in the middle.
Pull up your plastic wrap on each side. Grab the edges of your plastic wrap and roll up the counter creating a tight seal. Chill.
Next roll out a sheet of pastry dough on parchment paper. Unwrap your beef from the plastic wrap and place in the center of your pastry dough.
Brush egg wash on the very top and using parchment paper to assist you, roll up the bottom half of the pastry dough then the top half. Pinch to create a seal.
Flip your Wellington over, push down the sides of your dough leaving about 1 inc dough on either side and fold those under.
Chill.
For the decorative lattice: Roll out a sheet of pastry dough about 2-3mm thick. Firmly roll a pastry cutter up the dough to make a decorative lattice. Cut off the sides. Tip: Use a pairing knife to score where the cut hasn’t completely gone through.
Brush on egg wash and then carefully place your decorative lattice on top. Add rosemary needles as a garnish
Bake at convection 425 for 20-30 minutes on your lowest rack until your crust is golden brown. Do not burn. Lower the temperature to 180 and continue cooking until the internal temperature of your beef reaches 115.
Rest, slice and serve.
Enjoy
