RECIPE: The Ultimate Beef Wellington

so delicious

By Tyler Florence

Ingredients

For the Duxelles:

For the Beef:

  • 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons TRUFFLE BUTTER
  • Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish

Directions

cutting up mushrooms

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

making the duxelle

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.

I've never tied up meat before


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.

searing the sides

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. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.

shingle out the prosciutto

Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with TRUFFLE BUTTER.

I love truffle butter!

Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight.

wrapping up my steak

Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

everything rolled up

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.

beef inside the pastry

Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

cooked yumminess!

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. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices.

how yummy does that look?

so delicious

 Some other beef recipes:
Beef Stew
Boeuf Bourguignon
The Perfect Burger
The ultimate meatballs

 

Thanksgiving recap

new thermometer

new thermometer

1. The Turducken: for those of you who aren’t aware of this magnificent Cajun invention, it is a boneless chicken inside boneless duck inside boneless turkey. When I had called to place the order, we had our choices of stuffing and I went with cajun sausage. Into the oven at 375 degrees until the internal meat thermometer reads 165 degrees.  I actually didn’t own a meat thermometer beforehand and had to go out and purchase this one

prepping for the oven

basting the turkey

turducken

2. Tyler Florence Roasted sweet potatoes : Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

raw sweet potatoes

drizzled w honey, olive oil and cinnamon

sweet potatoes!

3. Paula Deen’s Spinach Gruyere Puff Pastry: Preheat oven to 350 degrees F. Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.

thawed spinach

browned mushroom

layering on the pastry puff sheet

jelly roll

yummy

spinach gruyere puff pastry

4. Emeril’s cranberry sauce: In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

making the sauce

cranberry sauce

5. Paula Deen’s corn casserole:  Preheat oven to 350 degrees F.  In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

corn

corn casserole mix

corn casserole! by far my favorite of the entire meal

6. Goode Company’s Brazo’s Bottom Pecan Pie:

piece of pecan pie!