BEEF WELLINGTON WITH RED WINE SAUCE
Updated: Feb 24, 2018
2 1/2 - 3 lb beef tenderloin
freshly ground black pepper
1 ½ sticks butter, divided
¼ cup + 2 Tbs vegetable oil
¼ cup brown mustard
¼ cup finely chopped parsley
5 cups small button mushrooms, cleaned
1 cup shelled chestnuts, thinly sliced
1 large clove garlic, finely minced
2 oz brandy
1 shallot, finely chopped
1 sheet puff pastry
All purpose flour
2 cups egg wash
1 bottle dry red wine
1 cup beef stock
1 tsp Worcestershire sauce
Heat oven to 425.
Generously season the meat on all sides with salt and pepper. Over medium high heat, in a large skillet , add ¼ cup vegetable oil and ½ stick of butter. Brown meat on all sides.
Remove from skillet. Lightly brush all over with mustard and sprinkle with parsley. Refrigerate until assembly.
Toss the mushrooms, chestnuts, brandy, and garlic into a food processor and pulse until a very fine mince.
In a large sauté pan, on medium heat, add 2 Tbs vegetable oil and ½ stick of butter. Sauté shallot until translucent. Pour in the minced mushroom mixture, raise heat to medium high, and add salt and pepper to taste. Flatten the mushroom mixture with a spatula and cook until all of the liquid is gone, stirring occasionally, and re-flattening between stirs. Remove from pan and spread out on a plate or sheet pan and place in the freezer to cool while preparing the pastry.
Roll pastry out to 12 - 14 inches in length and width on a lightly floured surface. Cover with plastic to keep from drying out.
Lay a piece of parchment paper on a rimmed baking pan.
Spread a layer of chilled mushroom mixture (duxelle) down the center of the pastry, about the same width and length of the tenderloin. Place the beef on top of the duxelle. Spread the top of the beef with a generous amount of duxelle.
Generously brush the egg wash around the edges of the pastry for sealing. Fold one side of pastry over the beef and roll to cover the beef and press in to make it as tight and firm as possible. Close the two ends of the pastry, sealing them firmly and close to the loin ends. Press a fork down of both sealed ends to firmly seal. Brush the remaining egg wash on the top and sides of the pastry.
With a sharp small knife, lightly cut into the top of the pastry (without piercing through to the meat) making a slight crisscross design or straight slices down the center of the pastry. This creates a beautiful presentation for the Wellington. Generously sprinkle sea salt on top of pastry for a crispy top.
Bake for 35-40 minutes, until the pastry is golden brown and the meat registers 120 degrees with an instant read or probe thermometer. Remove from the oven, let rest for 10-15 minutes, slice and serve.
While the Wellington is baking, pour the bottle of wine into a large sauté pan and, over high heat, boil for 2 minutes. Reduce heat and simmer until wine is reduced by 3/4 and is a thick, syrupy consistency. Whisk in the beef stock and Worcestershire sauce, return to a boil. Season to taste with salt and pepper. Keep warm and just before serving remove from heat and whisk in the butter.
Dijon mustard may be used in place of brown mustard.
Any type of mushroom can be used but you may need to roughly chop them in order to get the correct measurement. For instance, if you choose Portobello mushrooms cut them into quarters so that you can measure out 5 cups.
If you don’t have a food processor you can finely chop the mushrooms.
Shelled, jarred chestnuts can be found in most grocery stores. But you can substitute with walnuts, pecans, cashews, or macadamia nuts. If you have a nut allergy, just leave it out.
You can substitute almost any type of brown liquor for the brandy such as whiskey, cognac, scotch, bourbon, or even red wine or port.
Chilling the beef and mushroom mixture is very important. If you attempt to assemble it warm the pastry will fall apart on you. Keep everything cold.
You may find it helpful to watch the episode segment again while assembling the Wellington. There are also many videos online with close-ups of rolling techniques.
Cooking the Wellington to a temperature of 120 degrees will give you a medium rare center. The end pieces will be more well-done.
It’s very important to allow the cooked Wellington to rest. You don’t want all of the juices to run out because you cut it too soon.
Choose a bold, full bodied wine for the sauce such as: Merlot, Shiraz, Bordeaux, Malbec, or Cabernet Sauvignon.