THE ULTIMATE BEEF WELLINGTON - TYLER FLORENCE RECIPE - (4.6/5)
Provided by charlotteh371
Number Of Ingredients 23
Steps:
- To make 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 of the liquid has evaporated. Season with salt and pepper and set aside to cool. To prepare 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 up 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 oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from 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 - saving ends to use as a decoration on top if desired. Top with coarse sea 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 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
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Rana Sumair
[email protected]This dish is definitely worth the effort! It takes some time to make, but it's so delicious and impressive. I made it for a special occasion dinner, and my guests loved it.
Vickim Vibes
[email protected]This is the best Beef Wellington recipe I've ever tried. The beef was cooked perfectly, and the pastry was flaky and delicious. I will definitely be making this dish again.
Caleb Campos
[email protected]I love this recipe! The beef Wellington is always perfect, and the instructions are very easy to follow. I highly recommend this recipe to anyone who loves beef Wellington.
Rana Sani
[email protected]This is a great recipe for a special occasion dinner. The beef Wellington is always a showstopper, and it's always a hit with my guests.
Charlotte Ertel
[email protected]I've made this dish several times now, and it's always a hit. The beef is always tender and juicy, and the pastry is always flaky and golden brown. I highly recommend this recipe.
M Sabir
[email protected]This recipe is a bit time-consuming, but it's so worth it. The beef Wellington turned out perfectly, and it was a huge hit with my family.
Sadi Islami
[email protected]This was the best Beef Wellington I've ever had. The beef was cooked perfectly, and the pastry was flaky and golden brown. I will definitely be making this dish again and again.
Lucky Lalbabu
[email protected]I'm not a big fan of beef, but I loved this dish. The beef was so tender and flavorful, and the pastry was perfect. I would definitely make this dish again.
abdullahi Muhammad Hassan
[email protected]This dish is definitely a showstopper. It's perfect for a special occasion dinner. My guests were all very impressed, and I was so happy with how it turned out.
Ciecie Peet
[email protected]I've been wanting to try Beef Wellington for a long time, and I'm so glad I finally did. This recipe was amazing! The beef was so tender and juicy, and the pastry was perfect.
Makayla Bracey
[email protected]This is the best Beef Wellington recipe I've ever tried. The beef was cooked perfectly, and the pastry was flaky and delicious. I will definitely be making this dish again.
AnGel Alish
[email protected]I'm not a very experienced cook, but I was able to make this dish without too much difficulty. The instructions are very clear, and the video tutorial was also very helpful.
Kirk Mango (Overall Kirk)
[email protected]This dish is definitely worth the effort! It takes some time to make, but it's so delicious and impressive. I made it for a special occasion dinner, and my guests loved it.
Vaasa Fetalaiga
[email protected]I've made Beef Wellington a few times before, but this recipe is by far the best. The instructions are clear and easy to follow, and the results are always amazing. The beef is always tender and juicy, and the pastry is always flaky and golden brown.
Amara Henley
[email protected]This was my first time making Beef Wellington, and it turned out perfectly! The pastry was flaky and golden brown, and the beef was cooked to a perfect medium-rare. My guests were all very impressed, and I will definitely be making this dish again.