The Ultimate Beef Wellington is one of popular Food. Fruit produced by plant. Fruit is very delicious which got from the tree or plant are planted by human to get the fruit. The Ultimate Beef Wellington is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and The Ultimate Beef Wellington has one special taste and smell. The Ultimate Beef Wellington also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from The Ultimate Beef Wellington.

Tutorial Cooking Of The Ultimate Beef Wellington

You can cook The Ultimate Beef Wellington by using 53 ingredients and 48 steps. Here is how you achieve The Ultimate Beef Wellington.

Ingredients of The Ultimate Beef Wellington

1. Prepare of Duxelles.
2. Prepare 3 pints of white button mushrooms.
3. You need to prepare 2 of shallots.
4. You need to prepare 4 clove of garlic, peeled and roughly chopped.
5. Prepare 2 stick of fresh thyme, leaves only.
6. You need to prepare 2 tbsp of unsalted butter.
7. You need to prepare 2 tbsp of extra virgin olive oil.
8. You need to prepare 1 of kosher salt to taste.
9. Prepare 1 of freshly ground black pepper, to taste.
10. Prepare of Beef.
11. You need to prepare 3 lb of center cut beef tenderloin (filet mignon), trimmed.
12. Prepare 1 of extra virgin olive oil.
13. Prepare 1 of kosher salt, to taste.
14. You need to prepare 1 of freshly ground black pepper, to taste.
15. You need to prepare 12 slice of prosciutto.
16. Prepare 6 stick of fresh thyme, leaves only.
17. Prepare 2 tbsp of Dijon mustard.
18. You need to prepare 1 of flour.
19. Prepare 1 lb of puff pastry, thawed if using frozen.
20. Prepare 2 of eggs, lightly beaten.
21. You need to prepare 1/2 tsp of coarse sea salt.
22. Prepare 1 of minced chives.
23. You need to prepare of Green Peppercorn Sauce.
24. Prepare 2 tbsp of extra virgin olive oil.
25. Prepare 2 of shallots.
26. Prepare 2 clove of garlic, peeled and smashed.
27. Prepare 3 stick of fresh thyme, leaves only.
28. You need to prepare 1 cup of brandy.
29. Prepare 1 box of beef stock.
30. You need to prepare 2 cup of cream.
31. Prepare 2 tbsp of grainy mustard.
32. You need to prepare 1/2 cup of green peppercorns in brine, brine reserved.
33. You need to prepare of Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
34. You need to prepare 2 pints of fingerling potatoes.
35. You need to prepare 2 stick of fresh rosemary.
36. Prepare 3 stick of fresh sage.
37. You need to prepare 3 stick of fresh thyme.
38. You need to prepare 6 clove of garlic, left unpeeled.
39. You need to prepare 3 tbsp of extra virgin olive oil, plus more for sheet pan.
40. You need to prepare 1 of salt, to taste.
41. You need to prepare 1 of pepper, to taste.
42. You need to prepare of Warm Wilted Winter Greens.
43. Prepare 1/4 cup of honey.
44. Prepare 1/2 cup of balsamic vinegar.
45. You need to prepare 1/2 pints of walnuts, for garnish.
46. You need to prepare 3 bunch of assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
47. Prepare 1 tbsp of grainy mustard.
48. Prepare 1 cup of extra virgin olive oil.
49. Prepare 1 of salt, to taste.
50. You need to prepare 1 of pepper, to taste.
51. Prepare 1/2 cup of pomegranate seeds, for garnish.
52. Prepare 1 of parmesan shavings to taste, for garnish.
53. Prepare 1 of shallot, chopped, for garnish.

The Ultimate Beef Wellington step by step

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

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