Beef Wellington
SAM THE COOKING GUY · ♥ 9.8K likes · 240.8K views · 15 min video
Read about tenderloin (filet mignon, chateaubriand, tournedos) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole tenderloin
Trim the whole tenderloin: pull off the bits of fat, cut off the tail and head pieces and the chain, keeping the even center piece (the chateaubriand) so it cooks evenly.
Breaking down a whole tenderloin
- our BFF
Season the fillet aggressively all around including the ends, rolling it to mop up the extra seasoning.
- good oil
Sear in a screaming hot pan with a couple glugs of oil, only to color the outside, about a minute a side, ends briefly.
- English mustard
Brush English mustard all over the fillet while warm, ends, sides and bottom included; set aside.
Brushing on English mustard
Chop the mushrooms, stems included, into small bits by hand; a processor can turn them to mush.
- 2 whole shallots
In the same pan with the fat from the fillet, cook the finely diced shallots about a minute, add the garlic and a little more oil.
Cooking the duxelles dry
- 3 cloves garlic
- oil
When fragrant add the mushrooms and cook until all their water has come out and evaporated, seven to nine minutes, stirring.
- truffle oil
- our BFF
Add a little drizzle of truffle oil and a good pinch of seasoning; cook a couple of minutes more until the moisture is gone, then take off the heat and cool.
- crepes
Lay out cling film and cover it with enough crepes to encase the fillet, as a barrier against the moisture of the mushrooms.
Layering crepes, prosciutto and duxelles
- 1 lb mushrooms
- prosciutto
Lay thin slices of prosciutto over the crepes, overlapping, in two layers; spread the duxelles in an even layer over the prosciutto.
- puff pastry
Set the fillet on, use the cling film to bring everything up around it tightly, twist the ends to get the air out, and refrigerate 30 minutes to firm up.
First roll and chill
- 2 whole egg yolks
- 1 tbsp water
Roll the puff pastry a little wider; brush it with egg wash of two beaten yolks and about a tablespoon of water.
Wrapping in puff pastry
Unwrap the fillet, set it on the pastry and roll tightly; seal the ends and the seam, then wrap again in cling film, twisting the ends, and set seam side down.
Unwrap onto parchment, egg wash all over, mark a few lines across the top, and sprinkle with chunky salt.
- chunky salt
Bake at 425F, or 400F convection, with a thermometer in to the halfway point; pull at about 120 degrees inside. At 400 convection it took just under an hour.