South Lyndale Liquors Blog

  1. Homepage
  2. SLL RECIPES
  3. Beef (its gonna be huge!) Wellington.

July 20, 2017

Beef (its gonna be huge!) Wellington.

Post by South Lyndale Liqours

Beef Wellington South Lyndale Style

Beef Wellington South Lyndale Liquors Style

Motto: If you’re going to cook something.. cook it right. 


Today we dive deep into Beef Wellington… SLL Style.

Total Time:
2 hr 30 min
Prep: 1 hr
Inactive: 30 min
Cook: 1 hr
Yield: 6 to 8 servings
Level: Intermediate


Ingredients

For the Duxelles:

  • 4 pints white button mushrooms (can’t have enough mushrooms)
  • 4 shallots, peeled and chopped
  • 8 cloves garlic, peeled and chopped (garlic is king – use more!)
  • Fresh thyme to taste, leaves only
  • 4 tablespoons unsalted butter
  • 4 – 6 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper

For the Beef:

  • 1 (4-pound) center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 24 thin slices prosciutto
  • fresh thyme to taste, leaves only (we like lots!)
  • 4 tablespoons Dijon mustard
  • Flour, for rolling out puff pastry
  • 2 lbs puff pastry, thawed if using frozen
  • 2 large eggs, beaten for egg wash
  • Coarse sea salt to taste
  • Minced chives or pencil onions, for garnish

Green Peppercorn Sauce:

  • 4 – 6 tablespoons olive oil
  • 4 shallots, sliced
  • 6 cloves garlic, peeled and smashed
  • Fresh thyme to taste, leaves only
  • 2 cups brandy
  • 1 box beef stock
  • 3 cups cream
  • 4 tablespoons grainy mustard
  • ½ – 1 cup green peppercorns in brine, drained, brine reserved

To make the Duxelles:

Add your shrooms, shallots, garlic, and herbs to a food processor and pulse until finely chopped.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Add butter and olive oil to a large pan over medium heat. Add the mushroom mixture to the pan and let it heat until the moisture has evaporated. Season with salt and pepper and chill in the refrigerator for a while moving to the next steps (this will help the wrapping process).

Beef Wellington South Lyndale Liquors Style

NOW… mix some cocktails. We tend to suck down Tattersall Northsides over here, which are made lovingly with Tattersall Aquavit. Dinner becomes more interesting quickly…

Beef Wellington South Lyndale Style

To prepare the beef:

Tie the tenderloin. Its a big daddy so I recommend doing it in 6 places so it holds its cylindrical shape while cooking.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Rub your meat with olive oil, then season it all over with salt and pepper.  Sear it all over, including the ends, in a hot skillet or flat grill. We happen to have a flat grill down the middle of our range.

Beef Wellington South Lyndale Liquors Style

Now for the prosciutto! Roll out a sheet of plastic wrap on top of your cutting board. For some meat this size… we did several sheets overlapping on the counter about 3 feet by 3 feet. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Using a rubber spatula, now cover it all evenly with a layer of your duxelles. You can sprinkle salt, pepper and fresh thyme leaves all over this.

Beef Wellington South Lyndale Liquors Style

When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Then roll up your meat in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight.

Beef Wellington South Lyndale Liquors Style

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.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Let it cool for 30 minutes to ensure it maintains its shape…

Beef Wellington South Lyndale Liquors Style

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out. We overlapped these sheets and pressed them together, as our meat is huge.

Beef Wellington South Lyndale Liquors Style

Remove beef from the “refrigerator” and cut off the plastic. 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.

Beef Wellington South Lyndale Liquors Style

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.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Bake for 60 to 70 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest it for a little while before cutting into thick slices.

Beef Wellington South Lyndale Liquors Style

Green Peppercorn Sauce:

Ensure you’re in a fire safe area… Add olive oil and beef dripping to a sauté pan. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes hot.  Then, off the heat and add brandy.

Beef Wellington South Lyndale Liquors Style

Flambé it using a long kitchen match or lighter.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

After the flame dies down, return to the heat, add stock and reduce by about half.

Beef Wellington South Lyndale Liquors Style

Strain out solids, then add 2 cups cream. Reduce by half again, then shut off heat and add green peppercorns.

Beef Wellington South Lyndale Liquors Style

Garnish your Wellington with minced chives or onions, and serve with Green Peppercorn Sauce. It should be a beautiful medium rare.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

We served our Wellington with wilted greens and roasted fingerling potatoes.

Beef Wellington South Lyndale Liquors Style

Beef Wellington South Lyndale Liquors Style

Lastly…. the WINE! When you cook a huge beef wellington, your company expects heavenly libation. You probably want to crack open a couple options. Chef Dan reached into his cellar for these two nice 2012 french selections.

Beef Wellington South Lyndale Liquors Style

  • La Réserve du Domaine Sainte-Eugénie
    Récolte 2012
  • Domaine Chaume-Arnaud
    Vinsobres 2012

Beef Wellington South Lyndale Liquors Style

That’s it! You can of course find the wine at South Lyndale Liquors. If you need help pairing wine with food ideas, just seek out Chef Dan or ask any of the knowledgable staff.

Mangia!

Call Now ButtonCall Now
%d bloggers like this: