The Ultimate Beef Wellington
beef, cream, pastry, prosciutto, potatoes, brandy, greens, vinegar, peppercorns, eggs, honey, walnuts, dijon mustard, mustard, butter, shallots, garlic, shallot, thyme, sage, rosemary
Ingredients
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- 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
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Directions for The Ultimate Beef Wellington Recipe
Read the full directions on Food Network