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Beef Wellington Recipe

Other Ingredients

• 1 pack of puff pastry, thawed
• 10 slices of prosciutto di parma
• 2 egg yolks
• 1 tbsp of water
• ½ tsp of salt

For the Steak

• 2 1-pound beef tenderloins or filet mignons
• 2 tbsp of strong mustard (we use Dijon)

For the Mushroom Duxelles

• 1 pound of cremini mushrooms, cleaned and rough chopped
• 2 shallots, finely diced
• 1 clove of garlic
• 2 tbsp of butter
• The leaves of 1 sprig of fresh thyme

For the Red Wine Sauce

• 2 cups of red wine (we said the recipe is going all-out)
• 1½ cups of beef or vegetable stock
• 1 tbsp of balsamic vinegar
• 1 tbsp of butter
• 1 shallot, diced
• 1 sprig of fresh thyme
• 1 clove of garlic, chopped

For the Roasted Carrots

• 1 pound of long carrots (like Nantes), washed with the greens trimmed with ½ inch remaining
• 2 tbsp of olive oil
• 2 tsp of salt
• 1 tsp of fresh ground pepper

For the Roasted Mediterranean Tomatoes

• 2 large beefsteak tomatoes
• 1 tbsp of fresh basil, chopped¹
• ½ tbsp of fresh oregano, chopped¹
• ½ tbsp of salt
• Enough olive oil to lightly drizzle over tomatoes, roughly 2 tbsp

You can replace the basil and oregano with a total of about 3 tsp of dried Italian seasoning

For the Mashed Potatoes

• 6 medium Russet potatoes, peeled
• ¼ cup of whole milk
• 2 tbsp of butter
• 4 cloves of garlic, rough chopped
• Salt and pepper to taste

Beef Wellington and Mushroom Duxelles Directions

1. Place the pack of puff pastry in the fridge the night before to thaw.
2. Also the night before, generously season the steaks with salt and pepper and set in the fridge.
3. The next day, remove the steaks from the fridge, patting them dry and allowing them to get to room temperature.
4. In the meantime, place the mushrooms into a food processor and chopped until they’re finely minced.
5. In a medium pan, heat a tablespoon of oil and sauté 2 diced shallots until they soften before adding the mushrooms, garlic, butter, and fresh thyme leaves.
6. Sauté until most of the moisture has evaporated, taking on the consistency of a paste, about 15 to 20 minutes. Alternatively, you could strain the mushrooms in an old kitchen towel (they’ll stain) to remove some of the moisture before cooking, cutting down on cooking time for the duxelles.
7. Set the duxelles aside, allowing it to cool.
8. Heat a tablespoon of oil in a pan over high until the oil begins to shimmer.
9. Sear the steaks until each side is browned and develops a nice crust, about 2-minutes a side.
10. Remove the pan from the heat and place the steaks on a cutting board.
11. Spread the mustard onto each side of the steaks and allow them cool.
12. Lay out a 2 long sheets of plastic wrap, roughly a foot in length.
13. On each sheet, lay 4 slices of prosciutto di Parma, slightly overlapping to create a square with an additional slice covering the center.
14. Spread the duxelles evenly over both sheets of prosciutto before laying the steaks on the duxelles-spread prosciutto.
15. Using the plastic wrap, roll up the steaks tightly into a log and set in the fridge for about 30 minutes.
16. Once 30 minutes is up, the Beef Wellingtons should be ready to come out of the fridge.
17. Lay out 2 roughly-foot-long sheets of plastic wrap and lay a sheet of puff pastry on each.
18. In a small bowl whisk the egg yolks, 1 tablespoon of water, and ½ teaspoon of salt together and brush the pastry sheets with the egg wash, reserving some for later.
19. Remove the Wellies from the plastic wrap and place each in the center of a pastry sheet.
20. Again, roll each Beef Wellington tightly, trimming excess dough and brushing with some of the remaining egg wash.
21. Return the Wellingtons to the fridge for another 30 minutes.
22. Preheat the oven to 400°F.
23. When 30 minutes is up, remove the Beef Wellingtons from the fridge.
24. Lightly score (slice) the Wellington pastry and brush with the remaining egg wash.
25. Place the Beef Wellington on a greased or tinfoil-lined baking sheet and bake for 15 to 20 minutes.
26. Set the Beef Wellingtons on a cutting board and allow to rest for 10 minutes.

Red Wine Sauce Directions

1. While the Beef Wellington is in the fridge, reheat the pan that the steak was in (it should still be a little warm) and add a tablespoon of butter and begin deglazing the pan, scraping up the brown bits left from the steak.

2. Allow this to reduce adding the thyme sprig, garlic, and shallot, sautéing until the diced shallot is softened and lightly browned.
3. Add the balsamic vinegar and allow it to reduce.
4. Add the red wine and turn up the heat to bring the wine to a gentle boil before lowering the heat to bring it to a gentle simmer.
5. Allow the wine mixture to reduce by about three-quarters before adding the stock.
6. Return to a boil before again lowering and bringing the sauce to a simmer.
7. Move to the back of the stock over low heat and allow it to simmer and reduce to your desired consistency, likely about an hour, removing from heat once it’s at your desire consistency.

Roasted Carrots and Mediterranean Tomatoes Directions

1. Preheat the oven to 400°F.
2. Toss your washed and trimmed carrots in 2 tablespoon of olive oil and place on half of a foil-lined baking sheet.
3. Cut the 2 beefsteak tomatoes into roughly ½ inch thick slices and place them on the other half of the baking sheet.
4. Drizzle the tomatoes with olive oil before sprinkling liberally with salt and the fresh chopped basil and oregano, or dried Italian seasoning.
5. Place the baking sheet on the bottom rack of the oven and bake for 15 to 20 minutes.
6. Remove the carrot and tomato baking sheet from the oven, lightly turn the carrots and flip the tomatoes, and return to the oven for another 15 to 20 minutes.
7. When 15 to 20 minutes is up, remove the carrots and the tomatoes from the oven (roughly the same time as the Beef Wellingtons).
8. If the carrots or the tomatoes could use more time, put them back in for another 4 to 5 minutes, checking them regularly.

Mashed Potatoes Directions

1. In a large steam pot, bring 8 cups of salted water to a boil and lower the heat so it doesn’t boil over.
2. Cut the peeled Russet potatoes into even-sized cubes and drop them into a steamer basket before covering the pot.
3. Steam the potatoes for 15-20 minutes.
4. While the potatoes are steaming, add the milk, butter, cream, and garlic into a small sauce pot over low heat.
5. Heat until the butter has melted and the milk is hot, but not boiling — you just want it hot.
6. Drain the potatoes and mash them with a potato masher, a wooden spoon, or (best of all) a potato ricer.
7. Pour a little warmed milk, butter, and cream into a fine mesh strainer held over the potatoes and begin mixing. Be sure to strain the garlic out of the mixture.
8. Continue to strain the mixture into the potatoes until it has reached your desired consistency, adding salt and pepper to taste, and covering the bowl with tinfoil to keep it warm.

Plating and Serving Directions

1. Reheat the red wine sauce if it has cooled and strain into a serving dish for your guests.
2. Begin plating the ingredients, placing a tomato on the plate and just covering it with a helping of mashed potatoes, laying 2 or 3 carrots across the mashed potatoes.
3. Cut the Beef Wellingtons into roughly 1-inch slices and place 1 or 2 slices on each plate.
4. Drizzle a little of the red wine sauce overtop the Beef Wellingtons and serve immediately.
5. Get someone else to do the dishes later — You did enough work.