Ring Bros. Marketplace - Beef Wellington

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Recipes

Beef Wellington
Serves 6

For the Duxelles:
1 1/2 Lbs. Button Mushrooms
2 Shallots, chopped
4 cloves Garlic, chopped
2 tsp. Thyme, chopped
2 Tbsp. Butter
2 Tbsp. Olive Oil
Salt and Pepper to taste

For the Beef:
1 (3 lb.) Center Cut Beef Tenderloin, trimmed
Extra-virgin olive oil
Salt and Pepper to taste
4 oz. Duck or Chicken Pate
1 Tbsp. Thyme, chopped
2 Tbsp. Dijon Mustard
Flour, for rolling out puff pastry
1 lb. Puff Pastry, thawed
2 large Eggs, lightly beaten
Minced chives, for garnish

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 sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté for 8 to 10 minutes until most all of the liquid has evaporated. Season with salt and pepper and set aside to cool.

Preheat oven to 425°.

To prepare the beef: 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.
When the beef is seared, remove from heat and smear lightly all over with Dijon mustard and let the beef cool.

On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the pate, and spread half of the duxelles evenly over the top.

Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet. Roll out any extra dough, cut into holly or other shapes if desired.

Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired; brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120° to 130° on an instant-read thermometer for rare, 130° to 135° for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.

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