Beef Wellington

Makes 15 servings

INGREDIENTS

  • 1 ea Chateaubriand

  • as needed canola oil

  • as needed salt & black pepper

  • 2 tbsp thyme, finely chopped

  • 1 tbsp Rosemary, finely chopped ~

  • 2 tbsp dijon

  • 1/2 lb prosciutto

  • 2 ea whole eggs

  • 1 tbsp heavy cream

  • duxelles

Directions

Day 1

  1. Wrap the chateau tightly in plastic wrap, refrigerate overnight to set shape.

Day 2

  1. Pat chateau dry, brush with oil, and season all surfaces.

  2. Heat a large saute pan over high heat. Quickly sear each side of chateau for 30 - 60 seconds, making sure an even sear is reached over all surfaces. Set aside on rack to rest.

  3. Refrigerate, uncovered, overnight. Use the same saute pan to create the marchand de vin.

Day 3 Assembly:

  1. Temper a sheet of puff pastry. Roll to desired size, using a little bench flour. Refrigerate.

  2. Slice prosciutto, shingle slices on plastic wrap. Prosciutto should be large enough surface area to envelop the entire chateau.

  3. Spread duxelles evenly over the prosciutto.

  4. Brush enough dijon on chateau to just coat the entire piece of meat. The dijon will act like "glue" for the duxelle. Place meat on top of the duxelles and prosciutto .

  5. Use the plastic wrap to wrap the prosciutto and duxelle tightly over the chateau. Roll tight to help keep the shape for the wellington. Chill for 30 minutes.

  6. With the puff pastry laid out on plastic wrap, brush the pastry with egg wash. 

  7. Remove plastic wrap from meat roll, place on brushed puff pastry, roll and encase the entire roll with the pastry, using the plastic wrap for assistance.

  8. Brush the entirety with egg wash, cover with new plastic wrap, refrigerate overnight.

For Service:

  1. Heat oven to 400o F, pull wellington out to temper while oven preheats.

  2. Score wellington, brush again with egg wash

  3. Bake for 20 minutes.

  4. Rest for 10 minutes before slicing and serving.

A favorite of

Jessica Sigmundsson