Beef Wellington
We've now made Tyler Florence's Ultimate Beef Wellington twice. It's a complicated recipe, I'm not crazy about this kind of cooking, and I don't think you get the bang for the buck, given the investment in time. But it is delicious.
This is basically chataeaubriand that's been seared, coated with duxelle and prosciutto, wrapped with puff pastry, then baked and served with a green peppercorn sauce. (Of course, we complicate the recipe by making the puff pastry from scratch. So start there. Or not. There is nothing wrong with frozen puff pastry.) With these ingredients, of course it's going to be good. The combination of bold flavors that match well, but don't necessarily meld, makees this recipe tolerant of mistakes. Even if you overcook the meat, the delicious duxelle with the buttery puff pastry will taste delicious.
Ingredients
Prepare:
For the Beef Wellington:
- 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
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
Recipe
Notes
The first time we made it, it was perfect. The second time we made it (December 25, 2011), we made several mistakes.
