Best 2 The Ultimate Beef Wellington Tyler Florence Recipes

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Embark on a culinary journey to savor the epitome of gastronomy, Beef Wellington, a dish that exudes elegance and sophistication. This exceptional entrée boasts a tenderloin wrapped in pâté and prosciutto, enveloped in flaky puff pastry, and meticulously cooked to perfection. Discover the secrets behind this iconic dish through a collection of meticulously crafted recipes that cater to various skill levels and preferences. From the classic Beef Wellington recipe that embodies tradition to a vegetarian Wellington that offers a plant-based twist, this article presents a symphony of flavors and techniques guaranteed to impress even the most discerning palate. Prepare to tantalize your taste buds as you delve into the art of creating this culinary masterpiece.

Here are our top 2 tried and tested recipes!

THE ULTIMATE BEEF WELLINGTON - TYLER FLORENCE RECIPE - (4.6/5)



The Ultimate Beef Wellington - Tyler Florence Recipe - (4.6/5) image

Provided by charlotteh371

Number Of Ingredients 23

For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes
Warm Wilted Winter Greens, recipe follows

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.

ULTIMATE BEEF STEW - TYLER FLORENCE



Ultimate Beef Stew - Tyler Florence image

Tyler Florence's Ultimate Beef Stew. Serve with recipe #256718. Note that the flour is only for dredging the meat; any excess should be discarded. (Also, it screws up the nutrition information, since you only actually keep about 1/2 cup of the flour by the time you're done. The actual calorie count is more like 710.)

Provided by DrGaellon

Categories     Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup extra virgin olive oil
3 tablespoons butter
2 cups all-purpose flour
2 -3 lbs boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
sea salt
fresh ground black pepper
750 ml dry red wine (recommend a Burgundy)
8 sprigs fresh thyme
6 garlic cloves, smashed
3 slices orange zest, 1-inch each
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in half
1/2 lb carrot, peeled and sliced
2 cups white pearl onions
1 lb white mushroom, cut in half
1/2 lb green peas, frozen or fresh
flat leaf parsley, chopped, for garnish

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Nutrition Facts : Calories 800.1, Fat 34.3, SaturatedFat 12.9, Cholesterol 89.7, Sodium 383.7, Carbohydrate 73.3, Fiber 8.5, Sugar 7.7, Protein 33

Tips:

  • Use high-quality ingredients for the best results.
  • Make sure the beef tenderloin is trimmed of all fat and sinew.
  • Season the beef tenderloin generously with salt and pepper.
  • Sear the beef tenderloin in a hot skillet until it is browned on all sides.
  • Wrap the beef tenderloin in prosciutto and then puff pastry.
  • Bake the beef Wellington in a preheated oven until the pastry is golden brown and the beef is cooked to your desired doneness.
  • Let the beef Wellington rest for 10-15 minutes before slicing and serving.

Conclusion:

Beef Wellington is a classic dish that is perfect for a special occasion. It is a labor of love, but it is definitely worth the effort. With a little planning and preparation, you can make a delicious beef Wellington that will impress your friends and family.

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