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The Ultimate Beef Wellington
The Ultimate Beef Wellington

Before you jump to The Ultimate Beef Wellington recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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These types of changes are possible with all types of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. It can likewise be healthy for your skin because it is a great source of vitamin E. If you presently eat plenty of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients due to storage or not being picked at the right time.

All in all, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to the ultimate beef wellington recipe. You can cook the ultimate beef wellington using 53 ingredients and 48 steps. Here is how you achieve that.

The ingredients needed to make The Ultimate Beef Wellington:
  1. Prepare Duxelles
  2. Provide 3 pints white button mushrooms
  3. Provide 2 shallots
  4. Use 4 clove garlic, peeled and roughly chopped
  5. Prepare 2 stick fresh thyme, leaves only
  6. Provide 2 tbsp unsalted butter
  7. Take 2 tbsp extra virgin olive oil
  8. Use 1 kosher salt to taste
  9. Provide 1 freshly ground black pepper, to taste
  10. Use Beef
  11. Take 3 lb center cut beef tenderloin (filet mignon), trimmed
  12. Get 1 extra virgin olive oil
  13. Get 1 kosher salt, to taste
  14. Use 1 freshly ground black pepper, to taste
  15. Prepare 12 slice prosciutto
  16. Provide 6 stick fresh thyme, leaves only
  17. Use 2 tbsp Dijon mustard
  18. Use 1 flour
  19. You need 1 lb puff pastry, thawed if using frozen
  20. Provide 2 eggs, lightly beaten
  21. Get 1/2 tsp coarse sea salt
  22. Use 1 minced chives
  23. Use Green Peppercorn Sauce
  24. Get 2 tbsp extra virgin olive oil
  25. Prepare 2 shallots
  26. Prepare 2 clove garlic, peeled and smashed
  27. Get 3 stick fresh thyme, leaves only
  28. Use 1 cup brandy
  29. Prepare 1 box beef stock
  30. You need 2 cup cream
  31. Prepare 2 tbsp grainy mustard
  32. You need 1/2 cup green peppercorns in brine, brine reserved
  33. Use Roasted Fingerling Potatoes with Fresh Herbs and Garlic
  34. Take 2 pints fingerling potatoes
  35. Take 2 stick fresh rosemary
  36. Use 3 stick fresh sage
  37. Use 3 stick fresh thyme
  38. Use 6 clove garlic, left unpeeled
  39. Take 3 tbsp extra virgin olive oil, plus more for sheet pan
  40. Use 1 salt, to taste
  41. Get 1 pepper, to taste
  42. Provide Warm Wilted Winter Greens
  43. Provide 1/4 cup honey
  44. Prepare 1/2 cup balsamic vinegar
  45. You need 1/2 pints walnuts, for garnish
  46. Prepare 3 bunch assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
  47. Take 1 tbsp grainy mustard
  48. You need 1 cup extra virgin olive oil
  49. Take 1 salt, to taste
  50. You need 1 pepper, to taste
  51. Provide 1/2 cup pomegranate seeds, for garnish
  52. Provide 1 parmesan shavings to taste, for garnish
  53. Use 1 shallot, chopped, for garnish
Steps to make The Ultimate Beef Wellington:
  2. Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
  3. Add butter and olive oil to a large saute pan and set over medium heat.
  4. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated.
  5. Season with salt and pepper and set aside to cool.
  7. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
  8. 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.
  9. 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.
  10. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
  11. Using a rubber spatula, cover evenly with a thin layer of duxelles.
  12. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
  13. When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard.
  14. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight.
  15. Tuck in the ends of the prosciutto as you roll to completely encompass the beef.
  16. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
  17. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  18. Preheat the oven to 425°F.
  19. On a lightly floured surface, roll the puff pastry out to about 1/4" thickness.
  20. Depending on the size of your sheets, you may have to overlap 2 sheets and press them together.
  21. Remove beef from the refrigerator and cut off plastic.
  22. 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.
  23. Top with coarse salt.
  24. Place the beef seam side down on a baking sheet.
  25. 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.
  26. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer.
  27. Remove from oven and rest 10 minutes before cutting into thick slices.
  28. Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens.
  30. Add olive oil to pan after removing beef.
  31. Add shallots, garlic, and thyme; saute for 1 to 2 minutes.
  32. Off heat, add brandy and flambe using a long kitchen match.
  33. After flame dies down, return to the heat, add stock, and reduce by about half.
  34. Strain out solids, then add 2 cups of cream and mustard.
  35. Reduce by half again, then shut off heat and add green peppercorns.
  37. Preheat oven to 500°F and place a baking sheet inside to heat.
  38. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl.
  39. Drizzle with olive oil and season with salt and pepper.
  40. Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan.
  41. Place potatoes in oven and reduce heat to 425°F.
  42. Roast for 20 minutes, or until crispy on the outside and tender on the inside.
  44. Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes.
  45. Toast walnuts in a small skillet; set aside to cool.
  46. Pule greens on platter.
  47. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens.
  48. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot.

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