Ingredients to Cook The Ultimate Beef Wellington Perfect

The Ultimate Beef Wellington.

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Ingredients requirements The Ultimate Beef Wellington:

1. Give Duxelles.
2. Provide 3 pints for white button mushrooms.
3. You need 2 for shallots.
4. Provide 4 clove for garlic, peeled and roughly chopped.
5. Need 2 stick of fresh thyme, leaves only.
6. Need 2 tbsp of unsalted butter.
7. You need 2 tbsp - extra virgin olive oil.
8. You need 1 - kosher salt to taste.
9. Give 1 of freshly ground black pepper, to taste.
10. Provide for Beef.
11. Prepare 3 lb center cut beef tenderloin (filet mignon), trimmed.
12. Give 1 extra virgin olive oil.
13. Need 1 kosher salt, to taste.
14. Prepare 1 of freshly ground black pepper, to taste.
15. Need 12 slice prosciutto.
16. You need 6 stick - fresh thyme, leaves only.
17. Need 2 tbsp - Dijon mustard.
18. Require 1 for flour.
19. Require 1 lb for puff pastry, thawed if using frozen.
20. Need 2 for eggs, lightly beaten.
21. Provide 1/2 tsp - coarse sea salt.
22. You need 1 minced chives.
23. Give Green Peppercorn Sauce.
24. You need 2 tbsp of extra virgin olive oil.
25. You need 2 shallots.
26. You need 2 clove for garlic, peeled and smashed.
27. Give 3 stick for fresh thyme, leaves only.
28. Provide 1 cup of brandy.
29. Need 1 box - beef stock.
30. You need 2 cup - cream.
31. Provide 2 tbsp - grainy mustard.
32. You need 1/2 cup for green peppercorns in brine, brine reserved.
33. Prepare Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
34. Require 2 pints fingerling potatoes.
35. Provide 2 stick for fresh rosemary.
36. Give 3 stick - fresh sage.
37. Require 3 stick fresh thyme.
38. Require 6 clove - garlic, left unpeeled.
39. Give 3 tbsp extra virgin olive oil, plus more for sheet pan.
40. Need 1 of salt, to taste.
41. Require 1 - pepper, to taste.
42. You need of Warm Wilted Winter Greens.
43. Prepare 1/4 cup for honey.
44. Need 1/2 cup balsamic vinegar.
45. Give 1/2 pints for walnuts, for garnish.
46. Need 3 bunch - assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
47. Provide 1 tbsp for grainy mustard.
48. Require 1 cup of extra virgin olive oil.
49. Prepare 1 salt, to taste.
50. You need 1 of pepper, to taste.
51. Require 1/2 cup - pomegranate seeds, for garnish.
52. Require 1 of parmesan shavings to taste, for garnish.
53. Provide 1 shallot, chopped, for garnish.

The Ultimate Beef Wellington process:

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..

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