Beef Wellington Recipe Food Network

The Ultimate Beef Wellington Recipe Tyler Florence Food Network

WebJul 22, 2015 · Deselect All. For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms. 2 shallots, peeled and roughly chopped. 4 cloves garlic, peeled and roughly …

Rating: 5/5(523)
1. For the Duxelles:
2. 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.
3. For the Beef:
4. To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. 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. 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. 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 Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto

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"No Nightmare" Beef Wellington Recipe Shane Lyons …

WebDec 9, 2016 · Heat a large oven safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, …

1. Preheat oven to 375 degrees F.
2. Lay the puff cups on a baking sheet making sure the cups are not touching each other by at least an inch on all sides. Bake per packaging instructions.
3. Heat a large oven safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides. When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching. Cook for 1 1/2 minutes on each side, then put the pan in the oven and cook for an additional 10 minutes for medium rare.
4. Cut the puff cup in half and place the bottom half in the center of the serving plate lay a spoonful of Spinach in the middle of the puff, top the Spinach with of the fillets. Lay a spoonful of Duxelles on top of the fillet and cap it off with the top of the puff pastry. Drizzle the plate with a tablespoon of the Wine Sauce.

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