Let’s cook!

We stopped at the Dijon mustard over the meat. Place the meat on the duxelles at one end.

Start to roll the meat using the plastic wrap to help start the process.

Fold over the corners under the meat.

Using the plastic wrap once the meat is covered, twists the ends to make it tight.

Set in the refrigerator for one hour. You get to take a must needed break.

Preheat the oven to 425. Lightly flour a surface.

Roll the puff pastry out.

Remove the beef from the refrigerator, set on the pastry and cut off the plastic.

Fold over the longer sides, brushing with egg wash to seal.

Place the beef seam side down on a cookie sheet and brush the top with egg wash.

Cut a couple of slits in the top of the pastry to help vent steam while cooking.

Place in the oven and using my new remote thermometer(this thing rocks and I will have a write up on it soon) I set the tempature for 120.

While the beef is cooking time to make the Green Peppercorn Sauce.

Green Peppercorn Sauce

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, smashed

4 springs fresh thyme, leaves only

1 cup whiskey

1 box beef stock

2 cups cream

3 tablespoons grain mustard

1/2 cup green peppercorns

In a pot heat olive oil over medium heat. Add shallots, garlic, and thyme. Saute for 2 minutes then turn off heat and add whiskey.

Using a long kitchen match, light the pot.

Pretty cool huh?

After the flames die, return the pot to high heat. Add the stock and reduce by half.

Strain out the solids.

Return liquid back to the pot and add cream.

Now add the mustard.

Stir in green peppercorns and let the sauce reduce by half again.

The beef will cook for about 40 minutes and when you remove it from the oven, LET IT REST for 10 minutes before cutting into it.

Here is the finished product:

You can pour the sauce over the Beef Wellington or let your guest decide if they want it.

As I have said before this is not simple meal and for those that try this, it is a challenge and I had a great time cooking it!

Happy Cooking!

Let’s cook!

Beef Wellington – Part 1

1 center cut beef tenderloin (3lbs for 8 I did 7 lbs for my party)

12 thin slices prosciutto

8 springs of fresh thyme leaves

2 tablespoons Dijon mustard

1 box of puff pastry, plus flour for rolling pastry

2 large eggs

olive oil

salt and pepper

kitchen string

Duxelles

1 1/2 pounds white button mushrooms

3 shallots, peeled and roughly chopped

6 cloves garlic, peeled and roughly chopped

4 springs freshy thyme leaves

3 tablespoons unsalted

2 tablespoons olive oil

salt and pepper

Start with the Duxelles first. Add mushrooms, shallots, garlic, and thyme to a food processor.

Pulse until finely chopped.

Add butter and olive oil to a large pan and set over medium heat.

Add the shallot and mushroom mixture and saute for 10 minutes. You will want most of the liquid to evaporate.

Season with salt and pepper and turn of heat and let cool.

Tie the tenderloin in sections. Drizzle with olive oil, then season with salt and pepper.

Because this tenderloin was so big I had to use my roasting pan and both burners to sear the meat (I will post a smaller one soon which is easier for everyone to make and will be part 2). Add olive oil and let heat for 5 minutes before you add the tenderloin. Meanwhile set out the proscuitto on a sheet of plastic wrap and shingle the prosciutto.

Using a rubber spatula cover evently with a thin layer of duxelles.

Time to sear the beef.

Ensure that all sides get brown.

Remove from heat and cut off kitchen string. Lightly smear Dijon mustard on the beef and season with salt and pepper.

This is part one of this post. Because of the dinner party I didn’t have the pictures I need to show the whole cooking process so I will do part two this weekend.

Happy Cooking!