The Ultimate Beef Wellington

The Ultimate Beef Wellington
Photo by www.foodnetwork.com

Ingredients

  • Parmesan shavings, for garnish
  • ½ cup pomegranate seeds, for garnish
  • 6 cloves garlic, left unpeeled
  • 3 sprigs fresh thyme
  • 2 cloves garlic, peeled and smashed
  • Minced chives, for garnish
  • ½ teaspoon coarse sea salt
  • + 38 more ingredients
    • 2 large eggs, lightly beaten
    • 1 shallot, chopped, for garnish
    • Extra-virgin olive oil
    • 1 tablespoon grainy mustard
    • ½ pint walnuts, for garnish
    • ½ cup balsamic vinegar
    • ¼ cup honey
    • Salt and pepper
    • 3 tablespoons extra-virgin olive oil, plus for sheet pan
    • 2 to 3 sprigs fresh sage
    • 2 sprigs fresh rosemary
    • 2 pints fingerling potatoes
    • ½ cup green peppercorns in brine, drained, brine reserved
    • 2 tablespoons grainy mustard
    • 2 cups cream
    • 1 box beef stock
    • 1 cup brandy
    • 3 sprigs fresh thyme, leaves only
    • 2 shallots, sliced
    • 2 tablespoons olive oil
    • Warm Wilted Winter Greens, recipe follows
    • Roasted Fingerling Potatoes
    • Green Peppercorn Sauce, recipe follows
    • 1 pound puff pastry, thawed if using frozen
    • Flour, for rolling out puff pastry
    • 2 tablespoons Dijon mustard
    • 6 sprigs of fresh thyme, leaves only
    • 12 thin slices prosciutto
    • Kosher salt and freshly ground black pepper
    • Extra-virgin olive oil
    • 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons unsalted butter
    • 2 sprigs fresh thyme, leaves only
    • 4 cloves garlic, peeled and roughly chopped
    • 2 shallots, peeled and roughly chopped
    • 3 pints (1 ½ pounds) white button mushrooms

1. To make the Duxelles: 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 8 to 10 minutes until most of the liquid has evaporate...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network