BEEF WELLINGTON

https://www.youtube.com/watch?v=WqQO8dKCYAM

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BEEF WELLINGTON

Yield 4-6

Prep time

45 Min

Cook time

2 Hour

Total time

2 H & 45 M

Ingredients

• 1.5-pound beef tenderloin, trimmed to even thickness
• 1 Tbsp kosher salt
• 1 tsp cracked black pepper
• 2 tablespoons vegetable oil
• 2 Tbsp dijon mustard
• 2 sheets puff pastry
• 12-14 slices thinly sliced beef bacon, kept very cold

Duxelles:

• 1 lb cremini mushrooms, pulsed in a food processor till finely chopped
• 2 shallots, finely chopped
• 3-4 cloves garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp beef stock
• 3 sprigs, fresh thyme, leaves picked and stems discarded
• Kosher salt and cracked black pepper to taste

To finish:

• 2 egg yolks + water, for egg wash
• flaky salt to finish
• finely chopped chives (garnish)

Instructions

1. Start by making the duxelles: heat a large skillet over medium low heat and add in the shallots, garlic and olive oil. Cook, stirring till they just become translucent and fragrant. Add in the chopped mushrooms and cook, stirring occasionally till all the moisture has been released and the mushrooms are browned, about 10 minutes.
2. Pour in the beef stock and vinegar, stir to combine, then add in the thyme leaves. Continue to cook for another 5-6 minutes till the moisture has all reduced and the mixture is paste-like. Remove to a bowl and set aside in the fridge to cool completely
3. Heat a large skillet over medium high heat, season the beef tenderloin thoroughly with salt and pepper on all sides and the ends. Add the 2 Tbsp vegetable oil to the skillet and sear the beef on all sides, allowing it to brown well but not cook too much, about 1-2 minutes for each side. Remove the beef to a cutting board and paint the whole thing with the dijon mustard.
4. Lay a large piece of plastic cling wrap over a clean cutting board. On top of the plastic in the center of the piece, lay out the slices of beef bacon to create a large rectangle, overlapping each piece slightly to make a sheet. Using a spatula, spread the cooled mushroom duxelles over the bacon in an even layer.
5. Place the beef at the bottom of the bacon mushroom sheet, then using the plastic wrap to help create a tight seal, roll up the beef, duxelle and bacon into a tight log, pressing in as you go, similar to how you would roll a sushi roll. Tightly twist the two ends of the plastic wrap on either side of the log and tuck underneath to help them stay, creating a tight little burrito.
6. Place the beef in the fridge for at least 1 hour and up to 24hrs to set its shape. Preheat oven to 400F
7. Prepare the egg wash by whisking together the egg yolks and water. Lay out one sheet of puff pastry and roll it just enough so it’s about ¼ inch thick and slightly wider than the beef is long. Brush the puff pastry with egg wash where the beef will sit in the center, then gently unwrap the beef and place it over the egg washed portion of pastry.
8. Brush egg wash all around the beef then lay the other sheet of puff pastry over top with the edges draped around the beef. Tuck and press the top piece of pastry into the shape of the beef creating a fully sealed wellington.
9. Trim off the excess pastry around the edges, then press all the seams with the back of a fork to seal. Brush the whole wellington with egg wash, then place on a lightly greased baking sheet and let chill for 15-30 minutes before baking.
10. Bake at 400 for 40-45 minutes, till the pastry is golden brown and the internal temperature of the beef reaches 120F for the perfect medium rare. Let rest 10 minutes before serving, slice and enjoy.

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