Step-by-Step Guide to Make Quick The Ultimate Beef Wellington

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The Ultimate Beef Wellington. Don't Miss Out… Read Customer Reviews & Find Best Sellers. With Madeira gravy "Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. There's no doubt that Beef Wellington is delicious.

The Ultimate Beef Wellington Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove from the pan and leave to cool. The Ultimate Beef Wellington Exclusively for Studio Pass members!

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, the ultimate beef wellington. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

The Ultimate Beef Wellington is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. The Ultimate Beef Wellington is something which I have loved my entire life. They’re fine and they look fantastic.

Don't Miss Out… Read Customer Reviews & Find Best Sellers. With Madeira gravy "Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. There's no doubt that Beef Wellington is delicious.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you can achieve that.

The ingredients needed to make The Ultimate Beef Wellington:

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

Does beef wellington deserve a revival, or does it rest on the laurels of its luxurious ingredients? Is it the ultimate show-off beef dish, and what else do you like to cook en croute, or, in. Ultimate Beef Wellington Today Tyler's pulling out all the stops with a classic menu for your next dinner party. Classic holiday showstoppers like Beef Wellington and profiteroles will bring rounds.

Steps to make The Ultimate Beef Wellington:

  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 4
    0 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..

The Ultimate Beef Wellington The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Surely, there is no more decadent roast in the history of the post-Roman canon. How to reheat beef Wellington: Reheating Beef Wellington is a little tricky making sure that it is not soggy or over cooked with the pasty now over top. It is not as good as the first time you enjoyed it warm and freshly baked but it will come close! Be careful when using a microwave, Use less power.

So that is going to wrap it up for this special food the ultimate beef wellington recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!