Beef Wellington
By Tested and Perfected in the Sur La Table Kitchen
Beef Wellington
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
8 servings
Ingredients:
- 2 pounds center-cut beef tenderloin, trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 pound button mushroom
- 4 tablespoons unsalted butter
- 2 shallots, finely sliced
- 2 teaspoons thyme leaves, finely minced
- 1/2 cup Cognac or Brandy
- 1/2 cup heavy cream
- 2 teaspoons soy sauce
- 1 sheet phyllo dough
- 1/4 pound prosciutto, sliced very thin
- All-purpose flour for dusting, as needed
- 2, 14 ounces puff pastry sheets, thawed
- 1 egg, beaten
- Flake salt, such as Maldon, for garnish
- 1 bunch chives, finely minced
Beef Wellington is a classic dish that requires many steps but delivers a fantastic presentation that is sure to impress
Procedure:
Line rimmed baking sheet with two sheets of parchment paper. Preheat oven to 425°F
To prepare the tenderloin: Using butcher’s twine, tie tenderloin at 1” sections, season heavily with salt and pepper
To sear the tenderloin: To a cast iron pan set over medium-high heat add vegetable oil. When oil is shimmering and pan is hot place tenderloin, without moving, until deeply seared, about 3 minutes. Rotate tenderloin in pan, searing all sides. Once seared, remove from pan and place on a rimmed baking sheet in refrigerator to rest.
To a small bowl add horseradish, mustard, and 1 teaspoon black pepper, stir to combine. When tenderloin is cool enough to handle, using kitchen shears, remove twine. Using a spatula or your hands, liberally coat all sides of tenderloin with mustard mixture, set aside.
To prepare mushrooms: To the bowl of a food processor, fitted with a metal blade, add 1/2 of mushrooms and pulse until finely chopped. Transfer chopped mushrooms to a bowl, and repeat with remaining mushrooms.
To cook mushroom duxelles: To a skillet over medium-high heat add 4 tablespoons butter. When butter has melted and foam subsides add mushrooms and cook until mushrooms begin to brown, about 8 minutes. To the browned mushrooms add shallots and thyme and cook stirring frequently until shallots are soft, about 3 minutes. To the pan add cognac and using a wooden spoon deglaze the pan, or scrape any browned bits from the pan into the sauce. Cook until the pan is almost dry, about 4 minutes, and add heavy cream and soy sauce, mix to combine. Season to taste and transfer mushroom duxelles to a bowl and refrigerate.
To prepare Beef Wellington: To a clean workstation, lay a double layer of plastic wrap, 2 feet long by 1 foot wide. Place phyllo dough on top of plastic wrap. Place prosciutto across the phyllo, shingling slices, leaving 2" border across the top and bottom of the phyllo. Spread chilled mushroom duxelles across the prosciutto. Place tenderloin along bottom edge of phyllo and wrap tenderloin in phyllo using plastic wrap to assist. Use plastic wrap to wrap and transfer tenderloin to a rimmed baking sheet and place in refrigerator to chill.
To clean work surface, dust lightly with flour. Place one sheet puff pastry on floured work surface, using a pastry brush, lightly egg wash the surface and lay the second sheet on top. U sing a rolling pin, roll pastry to 4” wider than tenderloin. Remove the plastic wrap from the tenderloin and place along bottom edge of puff pastry. Using a pastry brush, brush exposed puff pastry with egg wash. Roll tenderloin in pastry, ending with two edges of pastry meeting to create a seam on the bottom of the tenderloin. Fold sides of pastry to cover ends of tenderloin, trim away any excess. Ensure all pastry seams are sealed. Transfer to parchment-lined rimmed baking sheet.
To bake Beef Wellington: Using a pastry brush, coat pastry with egg wash. Using a sharp paring knife, score a decorative pattern into the pastry, as desired, and sprinkle with flake salt. Transfer Beef Wellington into preheated oven and bake until pastry is golden brown, and using an instant-read digital thermometer, beef is cooked to 115°F for medium-rare, about 30 minutes.
To serve: Transfer beef wellington to a cutting board and allow to rest 10 to 15 minutes. Using a serrated knife, trim ends, and slice. Garnish slices with chives
Procedure:
Line rimmed baking sheet with two sheets of parchment paper. Preheat oven to 425°F
To prepare the tenderloin: Using butcher’s twine, tie tenderloin at 1” sections, season heavily with salt and pepper
To sear the tenderloin: To a cast iron pan set over medium-high heat add vegetable oil. When oil is shimmering and pan is hot place tenderloin, without moving, until deeply seared, about 3 minutes. Rotate tenderloin in pan, searing all sides. Once seared, remove from pan and place on a rimmed baking sheet in refrigerator to rest.
To a small bowl add horseradish, mustard, and 1 teaspoon black pepper, stir to combine. When tenderloin is cool enough to handle, using kitchen shears, remove twine. Using a spatula or your hands, liberally coat all sides of tenderloin with mustard mixture, set aside.
To prepare mushrooms: To the bowl of a food processor, fitted with a metal blade, add 1/2 of mushrooms and pulse until finely chopped. Transfer chopped mushrooms to a bowl, and repeat with remaining mushrooms.
To cook mushroom duxelles: To a skillet over medium-high heat add 4 tablespoons butter. When butter has melted and foam subsides add mushrooms and cook until mushrooms begin to brown, about 8 minutes. To the browned mushrooms add shallots and thyme and cook stirring frequently until shallots are soft, about 3 minutes. To the pan add cognac and using a wooden spoon deglaze the pan, or scrape any browned bits from the pan into the sauce. Cook until the pan is almost dry, about 4 minutes, and add heavy cream and soy sauce, mix to combine. Season to taste and transfer mushroom duxelles to a bowl and refrigerate.
To prepare Beef Wellington: To a clean workstation, lay a double layer of plastic wrap, 2 feet long by 1 foot wide. Place phyllo dough on top of plastic wrap. Place prosciutto across the phyllo, shingling slices, leaving 2" border across the top and bottom of the phyllo. Spread chilled mushroom duxelles across the prosciutto. Place tenderloin along bottom edge of phyllo and wrap tenderloin in phyllo using plastic wrap to assist. Use plastic wrap to wrap and transfer tenderloin to a rimmed baking sheet and place in refrigerator to chill.
To clean work surface, dust lightly with flour. Place one sheet puff pastry on floured work surface, using a pastry brush, lightly egg wash the surface and lay the second sheet on top. U sing a rolling pin, roll pastry to 4” wider than tenderloin. Remove the plastic wrap from the tenderloin and place along bottom edge of puff pastry. Using a pastry brush, brush exposed puff pastry with egg wash. Roll tenderloin in pastry, ending with two edges of pastry meeting to create a seam on the bottom of the tenderloin. Fold sides of pastry to cover ends of tenderloin, trim away any excess. Ensure all pastry seams are sealed. Transfer to parchment-lined rimmed baking sheet.
To bake Beef Wellington: Using a pastry brush, coat pastry with egg wash. Using a sharp paring knife, score a decorative pattern into the pastry, as desired, and sprinkle with flake salt. Transfer Beef Wellington into preheated oven and bake until pastry is golden brown, and using an instant-read digital thermometer, beef is cooked to 115°F for medium-rare, about 30 minutes.
To serve: Transfer beef wellington to a cutting board and allow to rest 10 to 15 minutes. Using a serrated knife, trim ends, and slice. Garnish slices with chives