46 The best The Ultimate Beef Wellington perfect & tasty!

Cooking could be among the earliest abilities on the planet. That does not mean that there are any type of limitations to the expertise offered for the chef curious about enhancing his/her abilities. Also the finest chefs, even specialists, can constantly locate brand-new dishes, approaches and methods to enhance their kitchen skills, so lets try this The Ultimate Beef Wellington recipe, we hope you like it.

Use Duxelles.
You need white button mushrooms.
You need to prepare shallots.
Prepare garlic, peeled and roughly chopped.
Prepare fresh thyme, leaves only.
You need unsalted butter.
Use extra virgin olive oil.
Provide kosher salt to taste.
You need to prepare freshly ground black pepper, to taste.
Prepare Beef.
You need to prepare center cut beef tenderloin (filet mignon), trimmed.
Prepare extra virgin olive oil.
You need kosher salt, to taste.
Prepare freshly ground black pepper, to taste.
Prepare prosciutto.
Prepare fresh thyme, leaves only.
Use Dijon mustard.
You need to prepare flour.
You need puff pastry, thawed if using frozen.
Provide eggs, lightly beaten.
Prepare coarse sea salt.
Use minced chives.
You need Green Peppercorn Sauce.
Prepare extra virgin olive oil.
Provide shallots.
You need garlic, peeled and smashed.
You need to prepare fresh thyme, leaves only.
You need to prepare brandy.
Use beef stock.
Use cream.
You need to prepare grainy mustard.
You need to prepare green peppercorns in brine, brine reserved.
You need Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
You need fingerling potatoes.
Provide fresh rosemary.
Provide fresh sage.
You need fresh thyme.
You need to prepare garlic, left unpeeled.
You need to prepare extra virgin olive oil, plus more for sheet pan.
Use salt, to taste.
Prepare pepper, to taste.
Provide Warm Wilted Winter Greens.
You need to prepare honey.
You need balsamic vinegar.
You need to prepare walnuts, for garnish.
You need assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
You need grainy mustard.
You need to prepare extra virgin olive oil.
You need salt, to taste.
You need pepper, to taste.
Provide pomegranate seeds, for garnish.
Use parmesan shavings to taste, for garnish.
Use shallot, chopped, for garnish.

Short Tips:

FOR 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 saute pan and set over medium heat..
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated..
Season with salt and pepper and set aside to cool..
FOR THE BEEF:.
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking..
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..
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..
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef..
Using a rubber spatula, cover evenly with a thin layer of duxelles..
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves..
When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard..
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight..
Tuck in the ends of the prosciutto as you roll to completely encompass the beef..
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape..
Set in the refrigerator for 30 minutes to ensure it maintains its shape..
Preheat the oven to 425°F..
On a lightly floured surface, roll the puff pastry out to about 1/4" thickness..
Depending on the size of your sheets, you may have to overlap 2 sheets and press them together..
Remove beef from the refrigerator and cut off plastic..
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..
Top with coarse salt..
Place the beef seam side down on a baking sheet..
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..
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer..
Remove from oven and rest 10 minutes before cutting into thick slices..
Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens..
FOR THE GREEN PEPPERCORN SAUCE:.
Add olive oil to pan after removing beef..
Add shallots, garlic, and thyme; saute for 1 to 2 minutes..
Off heat, add brandy and flambe using a long kitchen match..
After flame dies down, return to the heat, add stock, and reduce by about half..
Strain out solids, then add 2 cups of cream and mustard..
Reduce by half again, then shut off heat and add green peppercorns..
FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:.
Preheat oven to 500°F and place a baking sheet inside to heat..
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl..
Drizzle with olive oil and season with salt and pepper..
Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan..
Place potatoes in oven and reduce heat to 425°F..
Roast for 20 minutes, or until crispy on the outside and tender on the inside..
FOR THE WARM WILTED WINTER GREENS:.
Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes..
Toast walnuts in a small skillet; set aside to cool..
Pule greens on platter..
Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens..
Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot..

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