Beef Wellington

Beef Wellington


Ingredients

  • 1 lbs mushrooms
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs thyme, minced leaves
  • 2.5 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • Salt and pepper
  • Beef tenderloin
  • Puff pastry
  • Flour for dusting/rolling
  • Prosciutto
  • 2 beaten eggs for egg wash
  • Dijon mustard

Instructions

  1. Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.
  2. Wash mushrooms. Process with shallots, garlic, thyme, and S&P. Make sure duxelles is coarse grind, not mushy.
  3. Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.
  4. Place cling film down on a flat surface.
  5. Place a layer of prosciutto on top.
  6. Spread the mushroom mix on top of the prosciutto.
  7. Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.
  8. Preheat the oven to 425 F.
  9. Roll out the puff pastry. Egg wash the pastry before rolling up the beef.
  10. Egg wash the outside and score.
  11. Bake for 20 min.
  12. Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.
  13. Rest for 10 min and then plate.

Pommes Puree


Equipment

  • sous vide cooker

Ingredients

  • 900 g potatoes, peeled and trimmed
  • 450 g unsalted butter
  • 250 g milk
  • 8 g salt
  • White pepper to taste

Instructions

  1. Sous vide the potatoes with butter and milk.
  2. Pass the mixture through a sieve.
  3. Whisk together gently to mix.