I wanted to try something new for Christmas dinner this year. Since it was just Brant and I it was ok if I botched it!
I followed Tyler Florence's Menu and recipe:
https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280
I didn't get ALL the images you might need but I have enough for you to get the idea.
I gathered all the ingredients from Tyler's menu.
Step One: Tie your tenderloin about every 3 inches so that it holds its shape while you sear it.
In a heavy bottom skillet, sear each side-- just a couple minutes, you are not cooking it!
Duxelles is a very concentrated sautéed mushroom almost paste... chop the mushrooms finely, I used cremini and chanterelles and chopped in the food processor. They are then cooked down and finished with sherry or white wine. I only had Madera (dry) so I used that.
Fingerling potatoes with whole garlic cloves, olive oil and fresh rosemary- on parchment paper for roasting-smashed as soon as they were soft enough to do so then a bit more olive oil so they got crispy!
The missing step here is important-- spread out a piece of plastic wrap. Shingle prosciutto on the wrap and spread the duxelles on the prosciutto. Remove the string from your tenderloin. place the beef in the center of the prosciutto and roll it up using the plastic wrap. Chill in the fridge about 30 minutes.
This image is from my friend Lori's Beef Wellington, we both made for Christmas!!
While beef is chilling, prepare your puff pastry. I used 1 and a half packets of frozen/defrosted puff pastry. Use a rolling pin to seal the seam and make a bit thinner. Remove the plastic wrap from the beef, Place in the center of the pasty and roll it up putting the seam on the bottom.
Place pastry covered beef on your parchment lined baking sheet and coat with a beaten egg. You can see I used a star shape cookie cutter on some of the extra pastry to create the design and some extra star puffs.
Saluted Swiss Chard with toasted walnuts and huckleberries were prepared along with a Peppercorn Ju while the wellington baked.
A 2012 Kerloo Stone Tree Cabernet Sauvignon was the wine pairing. Suez, this is Ryan Crane's juice!!
I pulled the roast at an internal temp of 127 and let it rest 30 minutes before cutting.
NAILED IT!
Plated
Now this is a more advanced recipe but its really not hard if you are prepared and follow the directions carefully. Go for it!
