Beef Wellington

If you are one of those people that get sucked into reality TV, I can relate.  I love watching Gordon Ramsey scream at the chefs on Hells Kitchen.  The one dish that amazes me was the beef wellington.  I have to admit I was terrified to try making it because he made it seem like it was so hard to make. But, I decided to finally give it a shot.  Naturally while I was looking up recipes I stumbled upon the Gordon Ramsay version. After poking around at a few more recipes I decided I was ready to give it a shot. After making it, I actually thought it was one of the easier dishes I've made and I can't wait to make it again! I highly recommend making the sauce before you start on the wellington as it takes a while to reduce.

Ingredients;

1 lb of a variety of fresh mushrooms
2 garlic cloves
1shallot
2 springs of thyme, leaves removed
1 package of puff pastry (2 sheets)
2 lbs of beef tenderloin (cut into 2 even pieces)6 slices of prosciutto
2 egg yolks with 1 tbsp of water and a pinch of salt
salt and pepper to taste

Red wine sauce;
1 tablespoon olive oil
beef trimmings
3 shallots, minced

12 large peppercorns
1 bay leaf
1 sprig of thyme
splash of red wine vinegar
1 750ml red wine
750ml beef stock

Remove the pastry sheets from the freezer and defrost them.
Red wine sauce:
First start by finely chopping the shallots and sautéing them in a medium size pan.  Add a few sprigs of thyme. Take some of the scraps of meat from the tenderloin that you trimmed and throw it in the pot after 2 minutes.  Sear the meat for a few minutes, about 2-3 depending on the size of the pieces of meat.

Add the splash of red wine vinegar and let the vinegar almost evaporate. Then add the bottle of wine to the pot.

Cook the wine down until there is almost no more liquid left in the pan and add the beef stock.

Bring to a boil and then reduce the heat to medium high.

Cook the liquid down until the sauce is rich and thicker.

Strain the sauce, add back into a pot.

Finish off the sauce per your taste, adding additional salt and pepper if needed.  Mine was a little acidic so I added a dab of honey to cut the acidity a little bit.

For the mushroom mixture (duxelle) - put the shallots, garlic and mushroom assortment into a food processor.

Pulse until you have a puree.  Remove the puree from the food processor and add to a medium high skillet to sauté for a few minutes (5-10 minutes).  The purpose of this is for the mushrooms to release any water.

One the mushrooms are done - set them aside.

Cut your meat, to the size desired.  I used 2 small 1 pound pieces of tenderloin.  Quickly sear each piece of meat for a total of about 1 minute for all sides.

 Set the seared pieces of meat aside on a plate. Preheat the oven to 400 degrees.

 On top of 2 large pieces of plastic wrap, lay 2-3 slices of prosciutto, depending on how large your piece of beef is. Do not overlap the slices too much.

 Evenly split the mushroom mixture between the 2 slices of prosciutto (I had to use 3 slices in the below picture)

Place one filet on top and wrap with the prosciutto and mushroom mixture, sealing the roll with the plastic wrap.  Place in the fridge for at least an hour.

Roll the pastry sheet out a little to ensure that there is enough dough to wrap around the meat.

Remove the plastic wrap from the meat and place in the center of the dough.  Wrap the dough around the meat and set aside on a pan with parchment paper.

Brush the egg wash over the pastry, cover with plastic wrap and place in the fridge for at least 30 minutes.

 Remove from the fridge and place directly in the oven.

Bake for 15-20 minutes or until the temperature the in center reads 165 degrees. Let the wellingtons rest for 10 minutes before you cut them.
Cut the wellingtons into 4 slices.

Serve with desired sides.  Spoon the sauce over the wellington.

Thyme 2 Taste....

Recipe Credit: www.gordonramsay.com