Beef Wellington for Two Bluesman This recipe is a compilation of things I have learned on the, The Food Network

, various WEB sources and the folks on the BBQ Brethren. Side dishes will vary by your imagination. I like to serve this dish with roasted fingerling potatoes and a reduction sauce. This recipe can be adjusted to accommodate the fine art of open flame outdoor cooking as desired. Enjoy and have fun. Ingredients For the Duxelles: 1 Lb. combined Baby Portabella, and Shitake, (stems removed) mushrooms 1-1 1/2 shallots, peeled and roughly chopped 1.1 1/2 cloves of garlic 1.2 peeled and roughly chopped 1 sprig fresh thyme, leaves only 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 combined tablespoons salt and freshly ground black pepper For the Beef: 1 (1 1/2-pound) center cut beef tenderloin, trimmed Extra-virgin olive oil Sea salt and freshly ground black pepper 6 thin slices prosciutto, If you using true Parma Ham, may want to adjust salt in other areas 2 sprigs of fresh thyme, leaves only 2 tablespoons Dijon mustard, enough to fully cover the beef Flour, for rolling out puff pastry 1 pound puff pastry, thawed if using frozen 2 large egg yokes and 2 tablespoons of water, lightly beaten 2 large eggs whites (No Water) with added food coloring for the decorations, (These will color lighter and show of better against the amber color of the Wellington) 1/2 teaspoon coarse sea salt Directions: To make the Duxelles: Add mushrooms, shallots, garlic, and thyme until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated. Mixture should be dry. Excess moisture will inhibit the cooking of the pastry and beef. Season with salt and pepper and set aside to cool.


Trim ends if necessary then brush with egg wash and fold over to completely seal the beef . heavy-based skillet lightly coated with olive oil . Depends on the cut you have. Next. Set the beef in the center of the pastry and fold over the longer sides. cut off twine and smear lightly all over with Dijon mustard. The addition of some chopped chives on top of the beef is also a nice touch. Remove from oven and rest before cutting into thick slices. Sear the roast including the ends. Accent the meat with potatoes and garnish with some fresh parsley and serve. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. roll the puff pastry out to about a 1/4-inch thickness. Place beef in the center of the rectangle and roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. If baking the potatoes with the beef. Cooking: Preheat oven to 425 degrees F. When the beef is seared. adjust temperature to 450 degrees. Place the beef seam side down on a baking sheet.this creates vents that will allow the steam to escape when cooking.about 2 to 3 minutes. Allow beef to cool before proceeding. 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. pepper and sprinkle with fresh thyme leaves. 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. Using a rubber spatula cover evenly with a thin layer of duxelles. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. may not be needed if firm. Top with coarse sea salt. This way. Set in the refrigerator for 30 minutes to ensure it maintains its shape.To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.saving ends to use as a decoration on top if desired. every bite will have a nice layer of sauce on it. Reserve all juices from pan for the sauces. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. 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 . On a lightly floured surface. in a hot. Serving Suggestions: On a plate layer some sauce and place two sliced Wellingtons on top. 2 . Season the surface of the duxelles with salt. remove from heat. brushing with egg wash to seal. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.

Stir in parsley and season to taste with salt and freshly ground black pepper. sauté until softened. one piece at a time. minced 1 1/2 cups beef stock 2 tbsp cognac or brandy 2 tbsp Dijon mustard 1/2 cup real butter. 3 . Reduce heat to low and whisk in mustard. Bring to a boil and cook until reduced by half. minced 1 1/2 cups beef stock 1 cup Red Wine (Your choice) 1/2 cup real butter. scraping up brown bits. Cognac and Mustard Sauce: 2 tbsp of reserve juices from searing 1 1/2 tbsp butter 2 medium shallots. add shallots and garlic. add shallots and sauté until softened. Red Wine Reduction Sauce: 2 tbsp of reserve juices from searing 1 1/2 tbsp butter 2 medium shallots. Add cognac and boil one minute. one piece at a time. cut into 8 pieces. keep cold until used 3 tbsp chopped fresh parsley Salt and pepper to taste Directions: Melt 1-1/2 tbsp butter or margarine in reserved skillet. Cook just until butter is melted. Cook just until butter is melted. keep cold until used 2 cloves chopped garlic Salt and pepper to taste Directions: Melt 1-1/2 tbsp butter or margarine in reserved skillet. cut into 8 pieces. Add red wine. Reduce heat and add butter. Bring to a boil and cook until reduced by half. bring back to boil and reduce by half a second time. You want to time this so the sauce is ready to serve when the Wellingtons are. Stir in stock.Sauces Make sauces towards the end of the Wellington cooking process. then butter. Stir in stock. scraping up brown bits.

provides a shiny surface with a golden amber color Egg yolk and cream .provides a medium shiny surface Whole egg and water . In a large freezer bag mix salt.provides a crispy surface with a lighter coloring Fingerling Potatoes: 10 -15 fingerling potatoes 1-2 Tablespoon cracked pepper 1-2 Tablespoon sea salt 2-3 Tablespoons of Extra Virgin Olive Oil Directions: Wash potatoes and then pat dry. Add potatoes and let sit in the refrigerator for 30 minutes or so. an egg wash can provide a variety of different appearances to the surface of baked goods. These can be baked along with the Wellington. Remove potatoes from bag and layer onto a baking sheet.provides a golden amber colored surface Egg yolk and water .Egg Wash: A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness. pepper and olive oil. The following may serve as a general guide to be used for different surface results: Whole egg and salt . Depending on the ingredients added to the mixture. or until golden brown and tender. Bake potatoes at 450 degrees for 30 minutes.provides a shiny surface Whole egg and milk . 4 . crispness and/or sheen after the item is baked.provides a shiny surface with a darker brown color Egg white .

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