Any good beef wellington always has a duxelles , which is basically a filling consisting of mushrooms , shallots , and garlic .
1To start , put about a pound of mushrooms into small pieces , there isn ’ t really a necessary method , just start randomly chopping down the mushrooms until they turn into small bits ( this will most likely get your kitchen a bit messy so if you don ’ t want that , a food processor should be okay ).
2
Once you have your nice and finely chopped mushrooms , set them aside in a bowl and bring out your shallots and garlic . For the garlic , use a garlic press to get the garlic into small pieces and put it in a bowl . For the shallots chop the tip and bottom of the shallots and peel off the skin .
3
Then
, cut the shallots half ( vertically ) and dice them . For cooking the duxelles , put a little oil in a relatively large pan ( with the fire on high of course ) and immediately put in the garlic and shallots with a sprinkle of salt . Turn the heat down to medium and start stirring for a bit .
4
After stirring , toss in your mushrooms with some thyme or other seasonings and stir for 5-7 minutes or until the mushrooms are reduced to half their size . Then , pour in a splash of red wine wine and stir until the duxelles is dry ( this is also the time to add salt and pepper if necessary ) and set aside .
5
For the beef , you ’ d want to first peel off the fat and silver skin of the tenderloin ( cut off the weird portions of the tenderloin that are ). To get the piece you want , you have to cut a piece that ’ s the same width and has a nice shape ( it should look something like a cylinder ).
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Next , cover the tenderloin with lots of salt and some pepper . In your pan , add a little oil and wait for it to heat up . After it heats up , sear the long sides for about 1 minute and a half and 30 seconds for the two smaller sides and set it on some paper towels . Then , paint the entire tenderloin with Dijon mustard .
7
Now , it ’ s time for the assembling of the Wellington . First , layer a sheet or two of plastic wrap Then , layer on your ten layers of prosciutto ( they should slightly overlap ). After that , spread a layer of your duxelles on top of the prosciutto . Finally , lay down the wellington on one end and tightly roll it together .
8
After having it tightly rolled place it in the fridge to firm up for 45 minutes . For the last part , spread and roll out your puff pastry to contain the Wellington at one end . Then , place on the Wellington and paint on your beaten-in eggs , and tightly roll your puff pastry .
9Now pinch the loose ends together and place it on your baking rack . Paint the exterior with egg once again , sprinkle some flaky salt on top and place in a 415˚F oven for about 8 minutes ( more if needed ).
10
After your beef wellington turns golden brown , pull it out of the oven and set down to cool . There you go ! You have just successfully made a beef wellington , one of the hardest dishes to master in cooking . To serve you beef wellington , slice it down the middle and then slice it into more slices and enjoy !
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