The Ultimate Beef Wellington Recipe

The Ultimate Beef Wellington Recipe Tyler Florence Food Network

WEBJul 22, 2015 · For an elegant main course, wrap tender filet mignon in buttery puff pastry with Tyler Florence's Ultimate Beef Wellington recipe from Food Network.

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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Beef Wellington A Family Feast®

WEBDec 19, 2018 · Beef Wellington is the ultimate Christmas Dinner! Tender beef tenderloin wrapped in crispy puffed pastry with layers of mushroom …

1. You can ask your butcher to prepare the three-pound tenderloin roast for you. That piece is called the chateaubriand. If you are buying a whole tenderloin (about 7 pounds), you will need to remove some silver skin, excess fat, the tail piece, the long strip on the side and the large fatter end, leaving precisely a three-pound piece that will be used for this dish. The scraps can be cut up into steaks or can be used for other purposes.
2. The day before, lay out a long piece of plastic wrap and place the beef on one end and tightly roll up keeping the piece as round as possible. Fold in the plastic ends and repeat with a second, long piece of plastic then finally a third long piece of plastic. Place this in your refrigerator overnight. The purpose of this step is to have the beef formed in as round a shape as possible.
3. Either the day prior, or early in the day of serving, prepare the mushroom Duxelles, the optional liver pate and the wine sauce.
4. MAKE AHEAD: To prepare the mushroom Duxelles, coarsely cut the mushrooms so that they fit in your food processor.

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