Beef Wellington (my way) - 1/1/2015
Onion and Mushroom Jam
- High end butter (salted) (sometimes called sweet cream butter)
-  Carrots peeled and 1/8 diced
-  Onion Yellow and 1/8 diced
-  Cup mushrooms, roughly chopped
-  Tablespoons Garlic Crushed
Sweat the above until onions are clear, carrots are soft, and the mushroom liquid has reduced, then take a blender stick to it until you have a chunky jam. Set aside to cool
Personally, I buy this, you will need one box (Two sheets) of puff pastry, thawed but still stiff and cool. If it gets too warm, put in freezer on and off to maintain it stiff and cool
Get a 2 1/2 to 3 pound tenderloin roast, the very best you can source (mine cost about $65), the better the meat, the better the result. Shape to be of even diameter, and trim most fat and all of the silver skin from it. This is one delicate high end product, so treat it carefully, gently, and with respect.
Make sure your meat is up to room temp (~65 degrees F), and lightly oil and season it with kosher salt, be careful not to over or under season it. Then sear the outsides including the ends to develop color either on the grill or in the oven at 450 Degrees F for 10 or so minutes, turning mid way through both end-to-end and top-to-bottom to get an even sear all over. Let to cool. Leave your oven at 450 F to recover
- Prepare a flat backing sheet or 1/2 hotel pan, by lining it with parchment paper
- Once the meat has cooled enough to handle, assemble your puff pastry so that the bottom sheet will once folded come up the sized and the top sheet will cover the rest.
- Prepare an egg wash of one egg, and one teaspoon water.
- Put the meat on the bottom sheet, so that it is centered.
- Apply a THIN layer of the jam mixture to the sides and top. If the jam and beef have cooled properly, and the jam has been sufficiently reduced, the jam will stick to the beef.
- Then fold up the pastry starting with the short sides, then the long side, the resulting triangle of pastry, which is then folded against the short sides resulting in the long sides being smooth, and the short ends having several layers of puff pastry on them
- Then apply the top, which should entirely cover the beef, and drape down the sides to hold them in place. Trim and excess
- If desired make leaves or other decorations with the remaining pastry, remembering to use a very sharp knife, and cut cleanly
- Lastly given the sides and top a good coating of egg wash, cleaning up with a damp paper towel, and excess that spills over
- Lastly, and very importantly, use a sharp knife and make a series of slashes in the puff pasty to allow steam to vent when cooking
- Cook at 450 F for Ten (10) minutes
- Reduce heat to 425 F
- Cook until pastry is golden brown
- Remove from oven
LET IT REST for at least 10-15 minutes!
Scented Beef Broth
-  Cup Beef Broth
-  Teaspoons Fresh Lemon Juice
-  Spring Onions, cut in a fine rounds
-  Sashay of fresh herbs. I like rosemary, savory, and parsley
in a sauce pan, combine broth, herb sashay, and warm until just before the boil. Take off the heat, remove sashay, add lemon juice, and spring onion, put into a serving container
Slice thick one inch to inch and a half rounds from the Wellington, serve, and let guests add a splash of broth if desired
Blog ID: 2015 Blog_635556672000000000