Beef Wellington

Happy Friday the 13th! The first one of 2012…

Yesterday, I got to visit my BFF, Sarah. She lives all the way in Temecula, a 2 hr trek from me so we don’t get to spend time as much as we would like. One of the things we share is our love of food; while I tend to eat out more, she cooks all sorts of goodies at home. So whenever we get together, food is definitely part of our visit. Sometimes we’ll go out for exotic cuisine and other times, we’ll cook together, something that started in our Academic Decathlon days in high school. This visit, we decided to tackle Beef Wellington, a dish both of us have been wanting to try for a while now. Of course, between my 4mth old and her two kids, 4yrs and 17mths, we may have been a little insane to take on this challenge. Oh well, that’s all part of the fun, right? ;)

Making the duxelles

The great thing about Sarah is that she’s very easy to work with and we’ve found a good groove in the kitchen. While our sons napped, she chopped some pretty potent shallots (Oh man, teary eyes!) and I processed crimini mushrooms for the duxelle. Her daughter, Katie, helped out by assisting me with stirring the duxelle while it was cooking in the pan. Sarah’s been passing along her love of cooking to Katie; at 4 yrs old, the kid is already a pro at rolling out pasta! I hope Nolan is just as interested in cooking and becomes my little sous chef when he’s Katie’s age…

I love how coarse salt looks on raw meat

Seared beefy goodness

After we finished off the duxelle, my kid decided to wake up and fuss. So while I was managing him, Sarah prepped potatoes for the smashed potatoes w/ rosemary from her garden. Then she salt n’ peppered the filets, seared them and placed them in the freezer to chill (normally, you’d put them in the fridge for 2 hrs but we didn’t have the time). At this point, Baby wanted to be fed. So demanding! So while I was doing that, I talked her thru the steps of making a Gingered Asian Pear tart (future post). Yeah, she did quite a bit of work but like I said, we found a groove… ;) Normally, the work is split a bit more evenly. But babies like to ruin things… J/k. Sort of.

Like wrapping a present...

I want to say it was about an hour the meat sat in the freezer but who’s to say. Anyways, we took out the filets, the puff pastry and prosciutto to assemble the wellington. I wrapped my two steaks with 2 slices of prosciutto each. Then I plopped a layer of duxelle in the center of the puff pastry (well, on mine, not Husbands since he won’t eat that stuff) and placed the steak on top of it. I then cut the pastry so that it looked like a cross with the filet in the center. I wrapped it up, smoothing out the edges to seal everything inside. Then the outside of the pastry got an egg wash and into the oven it went for 30 mins @ 400F.

Fresh out of the oven

Time to eat!

At first cut

I had to transport my two uncooked Beef Wellingtons home with me so it’s likely the steak wasn’t super cold when it went into the oven, thus leading it to cook more. It came out almost fully cooked thru, perfect for Husband who’s a medium-well/well-done kind of guy. I’m more of a medium-rare/medium gal so my beef was overcooked for me. But the nice thing was that it was still moist and somewhat tender. The duxelle was delicious and the pastry nice and flaky. I think we could have managed to soak up more moisture from the mushrooms before making the duxelle but oh well, it still worked out fine. I just sopped up the juices with the delicious potatoes. Yuuuum.

Husband really like this dish and said he wanted to make babies with it. Um, okay, that’s great. I don’t think it’s against the law to “love” your food?

Would I make it again? Yes, though, it’d be a “special occasion” dish, aka on the weekend when I have an extra pair of hands to help with the kid. Or maybe I’ll just wait till the kid’s older and a little more independent.

Individual Beef Wellington
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Filet wrapped in prosciutto and puff pastry. Yum!
Ingredients
  • For the Mushroom Duxelles (enough for 4 indv Beef Wellingtons):
  • ½ lb mushrooms (We used crimini)
  • 2 Tbsp unsalted butter
  • 3 Tbsp chopped shallot
  • ½ tsp dried thyme or 1½ Tbsp fresh thyme leaves
  • ¼ cup red wine (We used pinot noir)
  • Salt and pepper to taste
  • For each Beef Wellington:
  • 1 filet mignon, ~6oz, 1-inch thick
  • 1 sheet puff pastry, thawed according to package directions
  • ½ Tbsp unsalted butter
  • 2 Tbsp. Mushroom duxelles
  • 2 slices prosciutto
  • Salt and pepper to taste
  • 1 egg & 1 Tbsp whisked for egg wash
Instructions
  1. For the Mushroom Duxelles:
  2. Mince mushrooms in a food processor.
  3. Using a cotton towel or paper towels, draw out as much moisture from mushrooms as you can.
  4. Melt 1 Tbsp butter in pan
  5. Add mushrooms, shallots, thyme.
  6. Season with salt and pepper.
  7. When mushrooms are browned, add remaining butter.
  8. When butter has melted, add wine.
  9. Cook until wine is gone. Stir frequently.
  10. -----------------------------------------------------------------------------------------
  11. For each Beef Wellington:
  12. If the beef is not round, tie with kitchen twine.
  13. Season with salt and pepper.
  14. Melt butter in pan.
  15. Sear steak on all sides.
  16. Chill in fridge for ~2hrs or freezer ~1hr.
  17. Unfold puff pastry.
  18. Place mushroom duxelles in thin layer in center. Layer should be same area as filet.
  19. Wrap filet in prosciutto and place on top of the duxelles.
  20. Cut puff pastry into shape of a cross with filet in center.
  21. Fold pastry and smooth seams to seal.
  22. Brush with egg wash.
  23. Place in oven @400F for ~30 mins.
Notes
Source: http://cookingfortwo.about.com/od/beef/r/beefwellington.htm The idea of wrapping the steak in prosciutto came from Tyler Florence's recipe: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html.

 

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3 comments on “Beef Wellington

  1. You’re like super mom. Taking care of a baby and making Beef Wellington. I don’t know how you do it. Love the personalization on the puff pasty.

  2. Well, I did have help. ;) Sarah did a lot of the work.

  3. Pingback: Asian Pear Ginger Tart « Dining with the Catty Critic

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