Having never made anything of this sort, I seriously felt like I made the best beef wellington ever. Many can disagree, but that won’t stop me from making this baby again. It is time consuming (give yourself at least an hour and half) and a bit tricky. Don’t worry though, it will be worth it.
I printed this recipe and headed to the store to buy the ingredients. The only thing the store didn’t have was brained peppercorn and prosciutto, but I was able to do without.
Duxelles (the mushroom filling that goes in between the beef and pastry):
1 pound mushrooms (I did a combination of white and brown)
1 shallot, peeled and cut into fours
3 gloves of garlic, peeled (my cloves were HUGE so you may add however many to your liking)
1 teas dried thyme leaves (you may use fresh)
2 tbs unsalted butter
salt and pepper
Remove the stems from the mushroom and place into a food processor. Add the garlic, shallots (pull the shallots apart) and thyme. Pulse until all ingredients are coarsely processed and then let it go until it becomes somewhere between finely chopped to a paste. In a pan over medium heat, add olive oil and butter and then add the mushroom mixture. Saute for 8-10 minutes until the liquid has evaporated. Season with salt and pepper and then set it aside to cool.
1 center cut tender beef 2 lbs, trimmed (the recipe called for filet mignon, you may use what you can find, or ask your butcher for alternative options)
salt and pepper
2 tbs dijon mustard
Brush the beef with olive oil and then season with salt and pepper (I used my hands to rub the s&p into it). In a pan over high heat, add the olive oil and the beef. Sear the beef on all sides for a few minutes and then place aside in plate. You don’t want to cook the beef per say. When you pick up the beef with your tongs you will notice it is still very soft. Brush the beef with the dijon mustard.
1 lb puff pastry thawed
flour for rolling
1 large egg beaten in a small bowl
course sea salt
Preheat oven to 425*F
Roll out the pastry dough until 1/4 inch thick. Make sure to flour the board underneath the dough to avoid sticking. Spread the duxelles over the dough with spoon or rubber spatula. Leave at least an inch of the edges free of filling. Place the beef in the center and roll the dough around it (if you need more help on this part, watch a video on how to wrap a beef wellington), tuck in the sides, and place on a pan. Egg wash the entire thing and then with your knife, lightly create lines (not cuts) on the top to give it some kind of design. Sprinkle some course salt on top and place it in the oven for 40-45 minutes (it took me 35 minutes). Using a thermometer, check for internal temperature of the beef to be at 125*F.
While the wellington bakes, you will make a sauce that I have no name for. The original recipe calls it a Green Peppercorn Sauce, but I could not find the peppercorns and there was nothing green about the sauce.
2 tbs olive oil
1 shallot, peeled and sliced up
2 cloves of garlic, peeled and smashed
1/2 teas dried thyme
1 cup brandy
1 can beef broth
2 cups of cream
2 tbs grainy mustard (I used grainy dijon mustard)
Put olive oil in pan over medium high heat (you may use the same pan from searing the beef), and add shallots, garlic and thyme. Saute for 2 minutes and then turn off the heat. Add the cup of brandy and then using a BBQ lighter, you are going to flambe the pan (you know when it catches on fire and all that cool stuff). After the flame dies down, turn on the heat and add the broth until it reduces about half. Remove the solids through a strainer and then return the juices back to the pan. Throw the solids away. Add the cream and mustard and allow it to reduce by half again. Remove from heat and using a spoon, pour the sauce onto the plate after placing the beef wellington slice.
Remember to allow the beef to rest before cutting it. Serve with sauce and potatoes.