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The Ultimate Beef Wellington Recipe

The Ultimate Beef Wellington Recipe
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Serving : 6
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Prepare the ingredients before making The Ultimate Beef Wellington in your home. Then, follow these steps below to serve The Ultimate Beef Wellington for your family or friends.

Ingredients: The Ultimate Beef Wellington

  • Duxelles
  • 3 pints white button mushrooms
  • 2 shallots
  • 4 clove garlic, peeled and roughly chopped
  • 2 stick fresh thyme, leaves only
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 kosher salt to taste
  • 1 freshly ground black pepper, to taste
  • Beef
  • 3 lb center cut beef tenderloin (filet mignon), trimmed
  • 1 extra virgin olive oil
  • 1 kosher salt, to taste
  • 1 freshly ground black pepper, to taste
  • 12 slice prosciutto
  • 6 stick fresh thyme, leaves only
  • 2 tbsp Dijon mustard
  • 1 flour
  • 1 lb puff pastry, thawed if using frozen
  • 2 eggs, lightly beaten
  • 1/2 tsp coarse sea salt
  • 1 minced chives
  • Green Peppercorn Sauce
  • 2 tbsp extra virgin olive oil
  • 2 shallots
  • 2 clove garlic, peeled and smashed
  • 3 stick fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cup cream
  • 2 tbsp grainy mustard
  • 1/2 cup green peppercorns in brine, brine reserved
  • Roasted Fingerling Potatoes with Fresh Herbs and Garlic
  • 2 pints fingerling potatoes
  • 2 stick fresh rosemary
  • 3 stick fresh sage
  • 3 stick fresh thyme
  • 6 clove garlic, left unpeeled
  • 3 tbsp extra virgin olive oil, plus more for sheet pan
  • 1 salt, to taste
  • 1 pepper, to taste
  • Warm Wilted Winter Greens
  • 1/4 cup honey
  • 1/2 cup balsamic vinegar
  • 1/2 pints walnuts, for garnish
  • 3 bunch assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
  • 1 tbsp grainy mustard
  • 1 cup extra virgin olive oil
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1/2 cup pomegranate seeds, for garnish
  • 1 parmesan shavings to taste, for garnish
  • 1 shallot, chopped, for garnish

How to Make The Ultimate Beef Wellington

If you have prepared the ingredients needed, now time to start cooking. There are 48 steps you must follow to make The Ultimate Beef Wellington in your home by yourself.

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