Beef Wellington with mushrooms and ham topcook.tomathouse.com
Ingredients:
Beef
- One (1.3 kg) piece of beef tenderloin (filet mignon), trimmed
- Extra virgin olive oil
- Coarse salt and ground black pepper
- 12 thin slices of dry-cured prosciutto ham
- 6 sprigs fresh thyme, leaves only
- 2 tbsp mustard
- Flour for rolling out the dough
- 450 g frozen puff pastry, thawed
- 2 large eggs, lightly beaten
- 1/2 tsp coarse sea salt
- Chopped chives, for garnish
- Green peppercorn sauce, recipe below
- Roasted potatoes with fresh herbs and garlic, recipe below
- Winter Greens Salad, recipe below
Fried potatoes with fresh herbs and garlic
- 1 kg of small potatoes
- 2 sprigs of fresh rosemary
- 2 - 3 sprigs of fresh sage
- 3 sprigs of fresh thyme
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil, plus extra for the pan
- Salt and ground pepper
- Winter Greens Salad
1/4 cup honey
- 1/2 cup balsamic vinegar
- 120 g walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tbsp whole grain mustard
- Extra virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings for garnish
- 1 shallot, chopped, for garnish
Duxelles (vegetable paste with mushrooms)
- 700 g of porcini mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and coarsely chopped
- 2 sprigs fresh thyme, leaves only
- 2 tbsp (30 g) unsalted butter
- 2 tbsp. l. olive oil
- Coarse salt and ground black pepper
Green peppercorn sauce
- 2 tbsp. l. olive oil
- 2 shallots, chopped
- 2 cloves garlic, peeled and crushed into a paste
- 3 sprigs fresh thyme, leaves only
- 1 cup of cognac
- 1 liter of beef broth
- 2 cups heavy cream
- 2 tablespoons whole grain mustard
- 1/2 cup green peppercorns in marinade, pour the marinade into a separate container
Preparation:
Duxelles
It is a finely chopped mixture of mushrooms, onions, and herbs such as thyme, parsley, and black pepper, fried in oil and reduced to a paste-like consistency.
Prepare duxellesAdd the mushrooms, shallots, garlic, and thyme to a food processor and process finely. Add the butter and olive oil to a large skillet and set over medium heat. Add the mushroom mixture and sauté for 8-10 minutes, until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.- Prepare the beef:
Tie the tenderloin in 4 places to help it maintain its cylindrical shape while cooking. Drizzle with olive oil, then sprinkle with salt and pepper and sear on all sides, including the ends, in a hot, heavy skillet lightly coated with olive oil for about 2-3 minutes.
Meanwhile, arrange the prosciutto in a single layer on a piece of plastic wrap (the wrap should be about half a meter long so you can wrap and tie the roast in it) placed on a cutting board.
Arrange the prosciutto into a large rectangle, large enough to wrap around the entire beef tenderloin.
- Using a silicone spatula, spread a thin layer of duxelles on top. Sprinkle the surface with salt, pepper, and thyme leaves.
When the beef is browned, remove from the heat, trim the twine, and lightly brush with mustard. Let cool slightly, then wrap it in prosciutto and duxelles, using the plastic wrap to help. Tuck the ends of the tenderloin into the prosciutto as you roll it up. Wrap the roll tightly in plastic wrap and twist the ends.
Place in the refrigerator for 30 minutes to keep the roll's shape.
- Preheat oven to 220°C.
On a lightly floured surface, roll out the puff pastry to a thickness of just over 0.5 cm. Depending on the size of the beef, you may need to roll out a second sheet of dough, folding it together. Remove the beef from the refrigerator and remove the plastic wrap.
Place the beef in the center of the dough and roll it into a roll, brushing the edge with egg wash. Trim the ends of the dough if necessary, then brush with egg wash and seal the edges of the roll. You can use the trimmings as a garnish, if desired. Sprinkle the top with coarse sea salt.
Place the roll seam side down on a baking sheet.
- Brush the top of the roll with egg wash, then make a couple of slits on the top to allow steam to escape. Bake for 40 to 45 minutes, until the crust is golden brown and the beef reaches an internal temperature of 131°F (55°C).
Remove from the oven and let the meat rest before slicing thickly. Garnish the beef Wellington with green onions and serve with green peppercorn sauce, roasted potatoes with fresh herbs and garlic, and winter greens.
- Make green peppercorn sauce:
Add olive oil to the pan where the beef was seared. Add the shallots, garlic, and thyme; sauté for 1-2 minutes, then turn off the heat, add the cognac, and light it with a long match.
Use extreme caution when igniting alcohol..
Before adding the alcohol, remove the pan from the stove. After the alcohol vapors have burned off, turn the stove back on, add the broth, and reduce by about half. Strain the sauce through a sieve, then add 2 cups of heavy cream and mustard. Reduce by half, then turn off the heat and add the green peppercorns.
- Make roasted potatoes with fresh herbs and garlic:
Preheat oven to 260°C and heat a baking sheet in the oven.
In a medium bowl, combine the potatoes, rosemary, sage, thyme, and garlic. Drizzle with olive oil and season with salt and pepper. Remove the baking sheet from the oven, drizzle with olive oil, and arrange the potatoes on it. Place the potatoes in the oven and reduce the temperature to 425°F (220°C).
Bake potatoes for 20 minutes, or until crisp.
- Prepare winter greens:
In a large saucepan, simmer the honey and balsamic vinegar over medium-high heat for about 5 minutes. Toast the walnuts in a small skillet and let cool.
Place the greens in a large bowl. Add the mustard to the honey mixture, then whisk in 1 cup of olive oil; drizzle the dressing over the greens. Season with salt and pepper and sprinkle with walnuts, pomegranate seeds, Parmesan shavings, and shallots.
This dish will be complemented by a dry red wine of the Cabernet Sauvignon variety.
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