Do you ever get a thought stuck in your noggin’ and you can’t for the life of you let go of it? No matter what you do, no matter what else you think about, that one thought just stays there, following you like those ghosts on Pac-man. I hate those ghosts, and I was never all that good at pac-man anyway.
So instead of running, this particular thought was faced head-on. I made Beef Wellington.
I’ve only “made” beef Wellington once, and by “made” I mean that I assisted as sous chef. My friend, Caroline, made it once at a dinner party that I helped with (I do miss those, C!) and I remember thinking about how lucky those folks were to be eating such a fine fine meal. We, of course, partook in quite a few “scraps” and yeah, it was good stuff.
But for some reason, the idea of making beef Wellington this past weekend was something I couldn’t stop thinking about. It was the weekend of our 6 year wedding anniversary (!), and we’d decided to stay home and take it easy, so a nice, decadent meal seemed like the right thing to do.
Chris and I did burn a few calories on the bikes, anyway, so we had a little extra room for some butter-laden dough, prosciutto, and of course, beef. We finished up our trip through Golden Gate Park, stopped off at Whole Foods, and loaded up on our ingredients as well as some cheese and crackers to tide us over until dinner.
I decided we didn’t quite need to do an entire recipe of beef Wellington, so I made some adjustments to one of “T-Flo’s” recipes, and came up with the most ginormous “individual” portions I’d ever seen.
I’m sure on most days I could have eaten it all then and there, but with the mountain of cheese we ate beforehand, this ended up being a 4-serving dish instead of 2. Which is to say that we managed to drag out the decadence for another night. And it was good, my friends, good indeed. Perfect for a special night in, a dinner party perhaps, or even a holiday dish to replace all of that turkey we folks eat all the dang time.
I guess, also, you could make it on a regular ol’ Tuesday night, too. But that just sounds crazy, and we are sane as can be over here.
“Individual” Beef Wellingtons
Adapted, loosely, from Tyler Florence via The Food Network, serves 2-4
time commitment: less than 2 hours from start to finish
mushrooms, aka “duxelles” & kale
1/2 lb cremini mushrooms
1 shallot, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 sprig fresh thyme, leaves only
1 T unsalted butter
1 T extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 c fresh kale
2 6 oz portions of filet mignon, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper (truffle salt, if you have it)
4 thin slices prosciutto
2 sprigs of fresh thyme, leaves only
1 T Dijon mustard
Flour, for rolling out puff pastry
10-12 oz puff pastry, thawed if using frozen
1 large egg, lightly beaten
green peppercorn sauce
1 T olive oil
1/2 shallot, sliced
1 clove garlic, peeled and smashed
1 sprig fresh thyme, leaves only
1/2 c sherry
2 c beef stock
1 c heavy cream
1 T grainy mustard
3 T green peppercorns
make the duxelles and kale:
add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for ~6 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. add kale to pan and sauté until cooked throughout, season with salt and pepper and set aside to cool.
drizzle filets with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes total. Meanwhile set out 2 slices of prosciutto on a sheet of plastic wrap on top of your cutting board. Layer the 2 slices of prosciutto onto the plastic wrap. Using a rubber spatula cover evenly with 1/2 of the duxelle mixture. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. Add 1/2 of the kale next. When the beef is seared, remove from heat, and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap and repeat with the other filet. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Cut the sheet in half, using each half for each filet. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set 1 beef filet in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef. Place the beef seam side down on a baking sheet and repeat with remaining filet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for ~30-40 minutes until pastry is golden brown and beef registers 125 F on an instant-read thermometer. Remove from oven and rest before cutting in half. Garnish with thyme and sea salt, and serve with green peppercorn sauce, if using.
Make green peppercorn sauce (while beef is cooking):
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add sherry and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Serve alongside beef.