Beef Wellington - Premiere Issue
#4
  Re: (...)
Beef Wellington – Premiere Issue

Makes 4
Work Time: 30 minutes
Cook Time: 25 minutes

THAW:
2 sheets Pepperidge Farm puff pastry

SEAR:
4 6 oz. beef tenderloin (1-1/2” thick)

TOP WITH:

4 slices prosciutto, thinly sliced

SAUTE AND TOP WITH:
2 T. olive oil
12 shiitake mushrooms, stems removed
1 clove garlic, minced
1 t. fresh thyme, chopped


BRUSH WITH EGG WASH:

2 large eggs mixed with 2 T. milk


CUTTING AND GRILLING:

1. Whether the cut is perfect or needs reshaping, it’s best to tie it. Like a girdle, tying helps maintain the filet’s shape. Once browned, the natural proteins in the meat constrict to maintain the filet’s proper shape. To be safe, go on and tie the perfectly sliced filets too.
2. You’re only trying to brown the meat to seal in some of the juices, add flavor, and start the cooking process. The baking will finish cooking the meat. Cook it to a very rare state—about 1 minute per side. Salt and pepper the meat and chill thoroughly to prevent any contamination.

PREPARING THE DUXELLE:

3. Use fresh shiitakes because of their intense woodsy taste. Unlike other mushrooms, you have to cut off the inedible woody stem and discard. Keep the caps whole for this dish.
4. Quickly sauté the shiitakes in 2 Tbsp. of olive oil. Add the chopped garlic to the mushrooms. When the smell the garlic cooking, remove from heat—about a minute.
5. With the pan off the heat, add the fresh thyme and salt to taste. The pan’s heat will be all you need to infuse the mushrooms with the thyme. Set the mixture aside to cool.

ASSEMBLY AND COOKING:

6. Cut the thawed 8x8” piece of puff pastry into quarters. Roll out each quarter to a 7x7” square. You can do these all at one time.
7. To replace the pate, use a richly-flavored prosciutto sliced very thinly. Just putting one or two slices on top is adequate for the mild-tasting tenderloin.
8. Line whole shiitake mushroom caps in a straight row (on top of the prosciutto). This will give you plenty of flavor as well as height. Unlike true duxelle, these mushrooms will stay on top and not slip to the sides.
9. Bring the opposite corners of the puff pastry to the top and center. Stretch it snugly. Seal the points with a little water to make them stick. Use a brush or your fingers to apply the water.
10. Finish wrapping the package by folding the upward pointed edges in. Now bring the point up to the center of the Wellington and seal with water.
11. Don’t roll out the piece of puff pastry meant for decorating. Leave it thick so that when it cooks, it puffs higher than the other pastry. Always put a design in the center to hide the joint.
12. Place the pastries on baking paper and brush each with egg wash. Bake in a 400 degree oven for 25 minutes. Serve with Merlot Sauce.


MERLOT SAUCE

Serves 4
Work Time: 15 minutes
Cook Time: 20 minutes

SAUTE:
1 T. olive oil
1 cup mushrooms, chopped
1 cup onions, chopped

ADD:
2 T. tomato paste
2 t. fresh garlic, minced

DEGLAZE WITH:
½ cup Merlot wine
1 bay leaf

ADD:
1-1/2 cup beef stock (recommended to make with Demi-Glace Gold)

THICKEN WITH:
2 T. arrowroot dissolved in 1 T. water

ADD FOR FLAVOR/RICHNESS:
Salt and pepper to taste
1 T. Merlot wine
1 T. cold unsalted butter

1. Saute the mushrooms and onions in olive oil until caramelized. Add garlic and paste. Cook until dark (3 minutes).

2. Deglaze the sauté pan with ½ cup Merlot. This means loosening the bits of flavor from the pan bottom. Reduce until half the liquid is evaporated.

3. Add beef stock and seasonings. Simmer 3 minutes, then strain through a cheesecloth. Pour sauce back into the pan.

4. Add 1 ½ Tbsp. of arrowroot solution. Stir over medium heat until it thickens. Add 1 Tbsp. each of Merlot and butter for flavor.
Tammy
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#5
  Re: Beef Wellington - Premiere Issue by TwilightKitten (Beef Wellington – Pr...)
THANK YOU SO MUCH FOR POSTING IT>>>>SOUNDS VERY DELICIOUS.
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#6
  Re: Re: Beef Wellington - Premiere Issue by piano226 (THANK YOU SO MUCH FO...)
You are very welcome!
Tammy
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