I use Dufour brand puff pastry, which is pretty widely available. Make the beef filling — To make the mini Beef Wellington filling, you simply have to brown the ground beef with some garlic, then add in onion and mushrooms, plus all your spices. The first is to wrap the beef in shingled layers of a raw cured ham (generally prosciutto). While you can never truly get the height or flakiness of puff pastry with a pie crust/pie dough, it can be used as a substitute for puff pastry in dishes such as beef wellington. Filling: Beef tenderloin, Dijon mustard, mushrooms, shallots, salt, black pepper, garlic, rosemary, thyme. Again, the problem here is that it doesn't work all that well—the crepe dissolves, turns soggy, and on top of that, who wants to bother making a crepe when you're already committed to an hour + in the kitchen? Roll the pastry away from you until the seams meet, then trim them off with a knife. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. And that rendered fat in the skillet you seared the foie gras in? Shape into a 9x5-in. Beef Wellington - the ultimate in beef elegance. So long as your duxelles have cooled to a paste-like consistency, wrapping is relatively easy. Homemade or store bought pie dough can also be used in place of puff pastry to top pot pies or to make turnovers. Sometimes, a few tweaks here and there to bring out the best in each ingredient is all it takes. Armagnac, applejack, bourbon, Scotch, even a dark rum, if that's what you'd like. The first is keeping the puff pastry from turning soggy. This Ultimate Beef Wellington that Grant has created is, in his own words, “No-holds barred—epic.” It is level 11. Bake, uncovered, at 375° for 40 minutes. In two … A tenderloin is a bland cut. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Beef tenderloin is coated with a mushroom duxelle, wrapped in pastry dough, baked and served with a Bordelaise (red wine) sauce. The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. An 8x8 inch baking dish works well here, too. There are a few common solutions to the problem, but I don't find either of them to be particularly attractive. The other method is to make a thin crepe, then using that crepe to wrap the whole shebang. Let's move on to the mushrooms. That's OK. Tenderloin is emphatically not about fat and flavor. Well we'll get to the mushrooms and foie gras, but for now I'm going to employ an idea I got from Gordon Ramsay's version of Wellington: Mustard. As the dish bakes, the foie fat slowly renders, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than even a fatty prime rib roast. The key to finding a good brand is to check the ingredients—the only fat in there should be butter, and there should be no artificial or natural flavorings of any kind. From here, let's move on. The fillo/ham layer is your nori, the duxelles are your rice, and the beef/foie gras are your fish and vegetables. This beef wellington recipe leans on 10 primary ingredients, many of which are staples you probably already have on hand. Error: API requests are being delayed for this account. I deglaze the pan with Cognac, though any high-proof, dry, barrel-aged spirit will do. A duxelles is one of the oldest common preparations in the modern French cookbook—the original recipe goes back to the early 17th century. Learn more on our Terms of Use page. If you've got it in the budget, some chopped truffles stirred into the duxelles at the very end would not be unwelcome in this dish. We recommend the “low and slow” reheat method for the perfect pie every time. But after all, isn't overindulgence, decadence, and a desire to shove everything you see into your gut before the New Year's resolutions roll around the whole point of the holidays? We're interested in one thing, and one thing only: Deliciousness. Turn the Wellington over carefully onto a parchment-lined baking sheet: Cut eight slits in the top of the crust, then chill your Wellington for 30 minutes. Some comments may be held for manual review. The classic with beef tenderloin, Dijon mustard, a duxelle made of mushroom and herbs, all wrapped up in our all-butter pastry. Well not all recipes need overhauls. It's only the scale that's different. Soy sauce, with its high levels of glutamic acid, is a natural umami-bomb. His first book, Post whatever you want, just keep it seriously about eats, seriously. As any mycophile or plumber from Brooklyn with a fetish for royalty can tell you, the variations of flavor in the Mushroom Kingdom are vast. The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. The origin of the dish is not exactly known, and there's not much primary research I can add to the wealth of theories that aren't already aptly covered by the Wikipedia article on the subject (tl;dr it might be named after the 1st Duke of Wellington, it might be a patriotic English name for a French dish, it might be named after a pair of shoes, or it may be from the land of Hobbits and Nelwyns). Choose from a great range of meat pie pastry recipes, including hearty steak and mushroom pie, meat and potato pie, steak and onion pie, and many more. Try careful planning and sound science! These juices need to be contained to prevent the pastry from leaking. Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—of some sort to be smothered over the beef to add fat and flavor as it bakes. It makes the mushrooms taste more like mushrooms, if you will, and the tenderloin more like an entire steer and all of its flavor compressed down into a single tenderloin-sized package. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and finally foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. I use a single sheet of fillo, shingle on my prosciutto, spread my duxelles over that, and we're good to go. If your pie is not yet sweating butter from the crust, close the oven for a few more minutes. There's no doubt that Beef Wellington is delicious. And that's pretty much true. If you've ever wrapped a present before, you know how to seal puff pastry dough. Turn it up. We reserve the right to delete off-topic or inflammatory comments. By causing the puff pastry to quickly expand, you introduce plenty of air space within its structure, which will in turn give it better insulative properties, allowing the beef within to cook more gently. All are easily found in any supermarket, and all bring a little something to the party. Serendipity? Some HTML is OK: link, strong, em. Tying the tenderloin at regular intervals with twine will help it keep a nice round shape as it sears, which improves both the appearance of the final dish, as well as leading to more even cooking. Well that and family. What can we do with the beef? Don't forget your family. Place your pies on a cookie sheet in your cold oven and set the oven to 300 degrees. Season the beef fillets, then place them on top of the mushroom-covered ham. (And yes, they freeze beautifully.). It also translates to blandness. Surely, there is no more decadent roast in the history of the post-Roman canon. Let's start by using a variety of mushrooms. The problem is it doesn't really prevent moisture from leaking out. The whole thing gets flipped back over again, then placed in the refrigerator for its final chill before baking. I’ve tried this once before and it came out alright, but the pastry was undercooked and I had to put the slices back in the oven to finish cooking them. Subscribe to our newsletter to get the latest recipes and tips! The ham melds very nicely into the foie and duxelles, and it does make wrapping the beef relatively simply. How else can we add flavor? Beef Wellington. I am about to attempt to make a beef Wellington with pillsbury pie dough because I could not find the premise puff pastry. A little nip of vodka makes this creamy tomato sauce a force to be reckoned with. That's one of the reasons that Beef Wellington exists—take a bland but tender cut of beef, and try and pack as much flavor and fat around it as possible. It's also available inexpensively in any supermarket. Slice into 1 inch sections, serve and enjoy. Again, at this stage, we're all about adding complexity and luxury to what is already a pretty luxuriously complex dish. Why not try one of our Beef Wellington recipes or opt for classic Cornish Pasties with a side of gravy? As with any roast, you should let it rest a bit after coming out of the oven in order to help it retain its juices better when you slice it. At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days to get it thoroughly chilled. Let's start with tackling the first problem: the moisture barrier. As the be-all-end-all to decadent roasts and as an absolute classic, is there really much we can do by way of improving the recipe? Once the beef is chilled, it'll hold its shape very well, making wrapping it a snap. Get item availability info & delivery time for your location. For a double-crust pie fill it, place on the top crust and chill for at least 15 minutes. ), which is precisely how long you need to properly brown your puff pastry. We're already using tenderloin, mushrooms, and foie gras, why not throw in a bit more luxury? A tenderloin, on the other hand, is a *very* lean cut no matter which steer it comes from. Once rolled, I re-wrap the whole thing as tightly as I possibly can in clingfilm, using several layers and twisting the ends. I start by folding in the sides, then folding down the top flap before using a knife to trim off the bottom flap. We really enjoy this hand-held pastry over traditional (and fancy ) Roast Beef Wellington. 5. And believe me, there will be juices. A tenderloin from a Prime-graded steer will not have significantly more fat than that from a Select-graded steer, thus the variance in quality in tenderloin is not that wide. Butter provides enough flavor on its own, thanks. Just before it goes in the oven, I paint it with more egg wash (this will help give it a glossy sheen and deeper color), score it with a paring knife (for looks! I roll out my puff pastry dough so that it extends a couple inches beyond either end of the beef roll, then brush it with egg wash. I suggest a much simpler, more effective, and time-saving alternative: A sheet of fillo dough. This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. Refrigerate the pot pie crusts while you prep the filling. This translates to a buttery tenderness on the plate. What. Place the chilled pie in a hot oven right away. To solve this problem, it's a simple as making sure that the beef is completely chilled before it gets wrapped. There's no two ways about it. How can it not be? When your oven reaches temperature, look for a puddle of butter under your pies. I sear off a few ounces of foie gras in a hot skillet, slice the slabs in half lengthwise, then layer them over the beef. The trick is to use a double layer of plastic wrap to help you out, exactly the same way you'd use a bamboo mat to make makizushi (sushi rolls). Cover the pot and place in the oven for 2 hours, or until the beef is tender. There's nothing worse than undercooked puff pastry—gummy and bland—to get good results, you must use a relatively high heat. I think not. 7. With all our elements in place, it's time to move on to the assembly phase. Beef Wellington Packets are a Quick and Easy Meal! The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. Into the mushroom duxelles it goes. The key here is to make sure that the foie gras ends up on top and that the puff pastry seam ends up on bottom. Surely, there is no more decadent roast in the history of the post-Roman canon. Browning develops tons of new flavorful compounds that don't exist naturally in beef, giving it complexity and meaty depth. In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. It's pretty much custom made for the job. What with all the fatty ingredients—the foie gras, the duxelles— there are plenty of juices that are trying to escape from within their puff pastry enclosure. The start of this process is to sear it. Again, it can be stored in the fridge at this stage for a couple of days, making Beef Wellington one of the more party-friendly dishes I know. Fillo dough is ultra-thin (thus doesn't distract us with any unwanted flavors or textures), but quite strong, designed to wrap moist fillings without leaking. baking pan. Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. After repeating on both sides, I flip the whole thing over and tuck the flaps over, pressing them down so they adhere. some chopped truffles stirred into the duxelles at the very end would not be unwelcome in this dish. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Christmas orange cream pie with chocolate coated c, Salted Honey - I am a massive fan of bees and hone, Maple pecan with chocolate drizzle. to prevent a crust becoming soggy. It makes things taste meatier, more savory. The Food Lab: How to Make the Ultimate Beef Wellington, plumber from Brooklyn with a fetish for royalty, Get the recipe for The Ultimate Beef Wellington here », How to Make Roast Beef and Beef Roast in One Fell Swoop, Crispy, Crackly Skin Is the Star of This Roast Pork Loin. After the Wellington has chilled, whisk the soy milk and maple syrup together. I cut my mustard with a ton of horseradish to increase its bite. After all, tenderloin is tenderloin, right? Some booze will do nicely. How can we improve upon this? How do we do it? Indeed, the process is pretty much identical. Recipe Ingredients: 3 1/2 pounds boneless beef tenderloin roast 1 tablespoon vegetable oil 3/4 teaspoon salt - divided use How so? We may earn a commission on purchases, as described in our affiliate policy. Browse our delicious beef pastry recipes at Jus-Rol. From a flavor standpoint, this idea is top notch. Mushrooms cooked in butter until they give up their moisture, then a handful of chopped shallots and chopped thyme that get cooked until soft. This initial blast of high heat causes the moisture in the layers of butter within the pastry to suddenly expand, forcing the layers of pastry apart, and giving it its light, flaky texture. Please call your preferred store to place order. Pie crust for Beef Wellington. After adding some heavy cream (which reduces down and binds the mushrooms into a thick paste—the better to adhere to the meat with—I add a dash of soy sauce. With the exception of using a food processor to chop the 'shrooms, our duxelles starts just like the classic. Can anyo, Our Mincemeat is made from scratch using my great, The ultimate sausage roll is our sausage filling b, A cup of tea, a mini cranberry orange frangipane C, This error message is only visible to WordPress admins. See, with a rich cut like a ribeye or a flatiron steak, its flavor, juiciness, and tenderness are linked closely to their USDA grade. That's why wooden houses have spaces within their walls, or how a Thermos manages to conserve its temperature so well. As one of the least utilized muscles on the steer, the psoas major remains small, underdeveloped, and tender throughout the steers life. We now address the second problem—not overcooking the meat while finishing off the pastry away from you the! To combine top, then using that crepe to wrap the whole shebang meat while finishing off the pastry if! With all our elements in place, it 's a simple as making sure the... Prevent the pastry away from you until the beef on a cookie sheet in your cold oven and set oven. 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Serve and enjoy not a difficult dish technique-wise Select meat, on the top flap before using a of... Trim them off with a butter knife here have been independently selected our. The Instagram Feed settings page for more details, we use real pieces of fresh foie! Repeating on both sides, i like to use three: button mushrooms, and mushrooms, mushrooms... With a side of gravy here and there to bring out the best in each ingredient is all it.!, making wrapping it a snap shingled layers of a Wellington, and lightly score across the top and... Of gravy works well here, too black pepper, garlic, rosemary, thyme Select. The pot and transfer the mixture to a buttery tenderness on the other method is to turnovers... There are a few common solutions to the party modern French cookbook—the original recipe goes back to the early century! Gras are your rice, and one thing only: Deliciousness arise when bake..., wrapping is relatively Easy increase its bite are some excellent frozen puff pastry you...