Beef Wellington

Beef Wellington

I was been asked several times to make this, so i finally gave in and made it. I did look at several old recipes and figured i could update it: here is my take on it.

Ingredients

Duxelles

1 pint Cremini Mushrooms

1 pint of Hen of the Wood Mushrooms

1 pint of Shiitake Mushrooms

3 Shallots, rough chopped

5 cloves of garlic

3 sprigs of Thyme, leaves only

1 teaspoon ground Cumin

1 teaspoon ground Paprika

2 tablespoons unsalted butter

2 tablespoon Truffle oil

Salt and pepper to taste

Beef

3 Lb center cut beef tenderloin or London Broil

Avocado Oil

Puff pastry

2 eggs, beaten 

Dijon mustard

Salt and Pepper to taste

Gravy

2 shallots, minced

3 cloves of garlic, minced

3 springs of Thyme

1 cup Brandy

2 cups stock

2 cups ricotta cheese

2 tablespoon whole grain mustard

1 teaspoon ground Cumin

1 teaspoon ground Grains of Paradise

1/4 teaspoon ground Cinnamon

Salt to taste

Directions

Remove beef from fridge and let get to room temp

Preheat oven to 425 degrees

Duxelles

Place all the ingredients with the exception of the butter and oil in the food processor and pulse until finely chopped.

Next add butter and oil to a skillet, melt and whisk together. Now add the mushroom mixture and saute for about 10 minutes until most of the liquid is gone.  Season with salt and pepper and set aside.  

In same pan on high heat, add a bit of avocado oil.

Season beef and place in hot pan and sear on all sides, about 2 to 3 minutes each side.

Once seared, remove from heat, place on a sheet of plastic wrap. Before wrapping up, coat the beef on all sides with Dijon mustard, then wrap up tight and set aside.

On a lightly floured surface roll out puff pastry. Depending on the size of the sheet of pastry you might need two sheets.

Spread out Duxelles on pastry as shown above.  The unwrap beef and place on pastry. Roll up pastry around beef, using egg wash to seal the overlapping pastry. Make sure the beef is completely sealed. Place on a parchment prepared baking sheet, seam side down.  Brush egg wash over the entire pastry.

Cut a few slits on the top in top o vent the steam.

I used a London Broil, thus for not completely uniformed shape.

Bake for about 40 to 45 minutes or until a meat registers 125 degrees.

Remove from oven and let rest for 15 to 20 minutes.

While beef is baking make the gravy,

In the same pan you seared the beef place shallots, garlic and saute for 2 minutes on medium heat. Now add the brandy, remove from heat and flambe, once flame dies, return to heat and add stock, Simmer until it reduces by half.  At this point you can strain out the solids, but i like them in, yes the gravy is not smooth but its still taste good.  Add ricotta, mustard, spice and herbs to pan. simmer until it reduce by half again or is the desired thickness.  Pour into serving vessel.

Cut meat and serve with roasted Potatoes 

Enjoy Cooking.