Easiest Way to Prepare Super Quick Homemade The Ultimate Beef Wellington

The Ultimate Beef Wellington.

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, the ultimate beef wellington. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

The Ultimate Beef Wellington is one of the most favored of current trending meals on earth. It's appreciated by millions daily. It is easy, it's quick, it tastes delicious. They are fine and they look fantastic. The Ultimate Beef Wellington is something which I've loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you can achieve it.

The ingredients needed to make The Ultimate Beef Wellington:

1. {Get of Duxelles.
2. {Get of white button mushrooms.
3. {Prepare of shallots.
4. {Take of garlic, peeled and roughly chopped.
5. {Get of fresh thyme, leaves only.
6. {Get of unsalted butter.
7. {Prepare of extra virgin olive oil.
8. {Take of kosher salt to taste.
9. {Make ready of freshly ground black pepper, to taste.
10. {Take of Beef.
11. {Get of center cut beef tenderloin (filet mignon), trimmed.
12. {Take of extra virgin olive oil.
13. {Prepare of kosher salt, to taste.
14. {Take of freshly ground black pepper, to taste.
15. {Take of prosciutto.
16. {Take of fresh thyme, leaves only.
17. {Get of Dijon mustard.
18. {Take of flour.
19. {Make ready of puff pastry, thawed if using frozen.
20. {Prepare of eggs, lightly beaten.
21. {Take of coarse sea salt.
22. {Get of minced chives.
23. {Get of Green Peppercorn Sauce.
24. {Get of extra virgin olive oil.
25. {Get of shallots.
26. {Get of garlic, peeled and smashed.
27. {Prepare of fresh thyme, leaves only.
28. {Prepare of brandy.
29. {Get of beef stock.
30. {Prepare of cream.
31. {Prepare of grainy mustard.
32. {Get of green peppercorns in brine, brine reserved.
33. {Take of Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
34. {Prepare of fingerling potatoes.
35. {Get of fresh rosemary.
36. {Get of fresh sage.
37. {Prepare of fresh thyme.
38. {Get of garlic, left unpeeled.
39. {Make ready of extra virgin olive oil, plus more for sheet pan.
40. {Take of salt, to taste.
41. {Get of pepper, to taste.
42. {Take of Warm Wilted Winter Greens.
43. {Prepare of honey.
44. {Make ready of balsamic vinegar.
45. {Take of walnuts, for garnish.
46. {Prepare of assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
47. {Take of grainy mustard.
48. {Prepare of extra virgin olive oil.
49. {Get of salt, to taste.
50. {Make ready of pepper, to taste.
51. {Get of pomegranate seeds, for garnish.
52. {Take of parmesan shavings to taste, for garnish.
53. {Get of shallot, chopped, for garnish.

Instructions to make The Ultimate Beef Wellington:

1. FOR THE DUXELLES:.
2. Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped..
3. Add butter and olive oil to a large saute pan and set over medium heat..
4. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated..
5. Season with salt and pepper and set aside to cool..
6. FOR THE BEEF:.
7. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking..
8. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes..
9. Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board..
10. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef..
11. Using a rubber spatula, cover evenly with a thin layer of duxelles..
12. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves..
13. When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard..
14. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight..
15. Tuck in the ends of the prosciutto as you roll to completely encompass the beef..
16. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape..
17. Set in the refrigerator for 30 minutes to ensure it maintains its shape..
18. Preheat the oven to 425°F..
19. On a lightly floured surface, roll the puff pastry out to about 1/4" thickness..
20. Depending on the size of your sheets, you may have to overlap 2 sheets and press them together..
21. Remove beef from the refrigerator and cut off plastic..
22. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef..
23. Top with coarse salt..
24. Place the beef seam side down on a baking sheet..
25. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife; this creates vents that will allow the steam to escape when cooking..
26. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer..
27. Remove from oven and rest 10 minutes before cutting into thick slices..
28. Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens..
29. FOR THE GREEN PEPPERCORN SAUCE:.
30. Add olive oil to pan after removing beef..
31. Add shallots, garlic, and thyme; saute for 1 to 2 minutes..
32. Off heat, add brandy and flambe using a long kitchen match..
33. After flame dies down, return to the heat, add stock, and reduce by about half..
34. Strain out solids, then add 2 cups of cream and mustard..
35. Reduce by half again, then shut off heat and add green peppercorns..
36. FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:.
37. Preheat oven to 500°F and place a baking sheet inside to heat..
38. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl..
39. Drizzle with olive oil and season with salt and pepper..
40. Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan..
41. Place potatoes in oven and reduce heat to 425°F..
42. Roast for 20 minutes, or until crispy on the outside and tender on the inside..
43. FOR THE WARM WILTED WINTER GREENS:.
44. Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes..
45. Toast walnuts in a small skillet; set aside to cool..
46. Pule greens on platter..
47. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens..
48. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot..

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