Beef Wellington
3 hr 30 min
Ingredients
2 lbs beef Tenderloin center cut canon (ask your butcher)
1 - 2 tbsp avocado oil for searing
Salt tt
Pepper tt
6 slices prosciutto
Directions
1. Make your pastry dough: Add flour, salt and cold cubed 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 ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. 1 ½ cups + 1 Tbsp Bread Flour, ¾ butter (6oz) cubed cold butter, ½ salt, ¼ ice cold water
2. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher.2 lbs beef Tenderloin center cut canon (ask your butcher)
3. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Salt tt, Pepper tt, 1 - 2 T avocado oil for searing
4. Roast in a 150F oven until you have an internal temp of 115F (for rare +) or 125F (medium rare), refrigerate. (Alternatively, you can also sous vide at 130F for 3 hours)
5. Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1 lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 1 tsp thyme leaves, 1 T minced pasrley
6. Sautee shallots and mushrooms in 6 T butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with sherry wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 6 T butter, 1 tsp thyme leaves, ¼ cup sherry wine, 1 T minced pasrley
7. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. 6 slices prosciutto, Mushroom Duxelles:
8. Place beef in the center then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate.
9. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper.
10. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. 1 egg +1 tsp water
11. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath.
12. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook
13. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat to 350 and cook until the internal reaches 115F
14. Allow to rest then slice and serve.
8 Servings
3 hr 30 min
Ingredients
2 lbs beef Tenderloin center cut canon (ask your butcher)
1 - 2 tbsp avocado oil for searing
Salt tt
Pepper tt
6 slices prosciutto
Directions
1. Make your pastry dough: Add flour, salt and cold cubed 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 ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. 1 ½ cups + 1 Tbsp Bread Flour, ¾ butter (6oz) cubed cold butter, ½ salt, ¼ ice cold water
2. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher.2 lbs beef Tenderloin center cut canon (ask your butcher)
3. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Salt tt, Pepper tt, 1 - 2 T avocado oil for searing
4. Roast in a 150F oven until you have an internal temp of 115F (for rare +) or 125F (medium rare), refrigerate. (Alternatively, you can also sous vide at 130F for 3 hours)
5. Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1 lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 1 tsp thyme leaves, 1 T minced pasrley
6. Sautee shallots and mushrooms in 6 T butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with sherry wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 6 T butter, 1 tsp thyme leaves, ¼ cup sherry wine, 1 T minced pasrley
7. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. 6 slices prosciutto, Mushroom Duxelles:
8. Place beef in the center then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate.
9. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper.
10. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. 1 egg +1 tsp water
11. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath.
12. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook
13. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat to 350 and cook until the internal reaches 115F
14. Allow to rest then slice and serve.