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My Name Is Wellington. Beef, Wellington. November 16, 2013

Posted by Deniz Olcay in Uncategorized.
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What on earth inspires a person to cook beef wellington for themselves, on a Saturday afternoon?

Well, let me tell you, nothing gets me going like a good ol’ challenge from a good ol’ friend.

I was talking to my good friend Kaan, who happens to be a chef at one of Jamie Oliver’s restaurants in London, and asked him:

“Dude, what should I cook tonight? I’m lacking some much needed inspiration.”

When he mentioned Beef Wellington, I’ll admit, I had no idea what it was. I blindly accepted the challenge, not knowing what I was getting myself into. After I hung up the phone, I rushed to my trusty Joy of Cooking to figure out what the hell this Beef Wellington really was. After some reading and Google searching, I was ready to tackle the beast.

Let me say that this is probably one of the most delicious things I’ve ever made. I encourage you to summon your inner strength and put this on your menu tonight. You’ll thank yourself when you take that first bite.

Ingredients you'll need

Ingredients you’ll need

What You’ll Need:

  • 1 pack of frozen puff pastry
  • Couple sprigs of fresh thyme
  • Colman’s English Mustard
  • 0.75 lbs of Beef Tenderloin – Fillet Mignon
  • 1 pack of Prosciutto
  • Mushrooms (7-8 of them)
  • Garlic (3-4 cloves)
  • Chicken Liver Pate (7 oz.)
  • Scallions (Half cup)
  • Asparagus
  • Potatoes

1. ┬áMarinate the fillet in olive oil, salt, and pepper for about 30 minutes. I used some fancy mushroom salt, which made it extra tasty. Check your spice cabinet and be creative. Don’t let this intimidate you!

Marinate the fillet in salt, pepper and olive oil for about 30 minutes

Marinate the fillet in salt, pepper and olive oil for about 30 minutes

2. Place about 7-8 mushrooms, half cup of scallions, 4-5 sprigs of thyme, and 3-4 cloves of garlic into a blender. Add some olive oil. You should also take out the frozen puff pastry out of the freezer if you haven’t already done so. We will be using it soon, and need it to thaw.

Blend mushrooms, thyme, garlic, scallions in a blender

Blend mushrooms, thyme, garlic, scallions in a blender

3. Add in 1 pack of chicken liver pate (7 oz.) to the mushroom mixture.

Mix in the chicken liver pate into the mushroom mixture

Mix in the chicken liver pate into the mushroom mixture

4. Cook the mushroom mixture in a pan until the moisture is absorbed. Add a tablespoon of Vermouth if you have some. Give it a taste, this is what makes the beef wellington really come alive.

Cook the mushroom mixture on a pan until the moisture is absorbed. Add 1 tablespoon of Vermouth if you have any.

Cook the mushroom mixture on a pan until the moisture is absorbed. Add 1 tablespoon of Vermouth if you have any.

5. Using the same pan, throw in the fillets. Sear them on each side for about 2-3 minutes until brown. Set aside.

Sear the fillet on a pan for about 2-3 minutes on each side until the exterior is brown.

Sear the fillet on a pan for about 2-3 minutes on each side until the exterior is brown. Use the same pan you used for cooking the mushroom mixture.

6. Lay out some stretch film on your kitchen counter. Layer the prosciutto on the film. Spread the mushroom mixture on it, and place the beef on top. Rub mustard over the beef.

Lay out some stretch film on your kitchen counter. Layer the prosciutto on the film, spread the mushroom mixture on it, and place the beef on top. Rub mustard over the beef.

Lay out some stretch film on your kitchen counter. Layer the prosciutto on the film, spread the mushroom mixture on it, and place the beef on top. Rub mustard over the beef.

7. Roll up the stretch film over the beef. Let it sit in the fridge for about 30 minutes.

Roll up the stretch film over the beef. Let it sit in the fridge for about 30 minutes.

Roll up the stretch film over the beef. Let it sit in the fridge for about 30 minutes.

8. While the beef is resting, cut and season some potatoes with salt, pepper, paprika, rosemary, olive oil. Throw them into the oven for about 30-45 minutes at 400 degrees.

Meanwhile, get some potatoes in the oven. For about 30-45 minutes at 400 degrees.

Meanwhile, get some potatoes in the oven. For about 30-45 minutes at 400 degrees.

9. Take the frozen pastry and lay it on a piece of stretch film. Beat one egg, and spread it over the pastry (egg-wash). Take the stretch film out from over the beef and place it right in the middle of the pastry.

Take the frozen pastry out and do an egg wash over it. Place the beef right in the middle.

Take the frozen pastry out and do an egg wash over it. Place the beef right in the middle.

10. Use the stretch film to roll the pastry over the beef. Make sure it’s nicely sealed. Use some of the remaining egg wash over the entire pastry. Place it on a baking sheet, and cut 2 vents on top of the pastry. I used some more of my fancy mushroom salt on top of the pastry before putting it into the oven.

Cut 2 vents on top of the  pastry and do another egg wash over it. Sprinkle with some seasoned salt if you have any.

Cut 2 vents on top of the pastry and do another egg wash over it. Sprinkle with some seasoned salt if you have any.

11. This is the tricky part. I’d recommend using a meat thermometer to check the internal temperature. The cooking time will vary depending on how much time you took to brown the meat, your oven, etc. You should be on the safe side and not cook it for long. I placed it in the oven at 420 for about 30 minutes.

Bake in oven for about 25-30 minutes at 420 degrees.

Bake in oven for about 25-30 minutes at 420 degrees.

12. While the beef is cooking, cook some asparagus with just olive oil, salt and pepper. Add in some of the potatoes you cooked and combine them in one pan. Sear them until crispy.

Cook up some asparagus and throw in the potatoes and sear on a pan together.

Cook up some asparagus and throw in the potatoes and sear on a pan together.

13. Let the beef wellington rest for about 10 minutes before cutting. Place everything on a plate, and you’re ready to go!!

Enjoy with some beer!

Enjoy with some beer!

14. Tell me that doesn’t look amazing….

Garnish with a sprig of thyme! It's all about the presentation.

Garnish with a sprig of thyme! It’s all about the presentation.

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