Hells Kitchen Beef Wellington Recipe 55 Food

MUMMIFIED BEEF WELLINGTON

Steps:

• For the beef wellington: Season the beef with salt and pepper on all sides. Heat a 12-inch skillet over medium-high heat, add the oil and tenderloin and sear 1 to 2 minutes per side. Set aside to cool.
• For the mushroom duxelles: Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped. Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown, 10 to 12 minutes. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
• Place a piece of plastic wrap on a work surface and lay the prosciutto slices in the middle, overlapping them slightly to create a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the cooled tenderloin in the middle of the rectangle, then roll the prosciutto over the tenderloin using the plastic wrap until it's wrapped tight. Chill for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Place the puff pastry sheet on a lightly floured surface and roll out into a rectangle large enough to envelop the tenderloin. Using a pizza cutter, make 1/2-inch slices halfway through each side of the rectangle, making sure you do not intersect the cuts.
• Remove the tenderloin from the plastic and place in the middle of the puff pastry sheet. Start at the bottom (or the "feet" of the mummy) and wrap the pastry strips around the tenderloin, alternating sides. Make sure to tuck the end of each pastry strip under the tenderloin to secure. No need to be precise--this is a mummy! Continue until you are about 4 inches from the top. Leave a hole for the "face" about 1 inch thick. Continue wrapping until the "head" is completely covered. Position the olive "eyes." Transfer the mummy to a greased baking sheet and brush the pastry with the egg wash.
• Bake until golden brown and the internal temperature reaches 125 degrees F, 35 to 40 minutes.
• For the red wine sauce: Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the shallots and garlic and saute until softened and translucent, 3 to 4 minutes. Deglaze with the red wine, bring to a simmer and simmer for 2 to 3 minutes. Add the beef stock, bring to a simmer and cook until reduced by half, 10 to 15 minutes.
• Mix the remaining 2 tablespoons butter with the flour in a small bowl with a fork. Reduce the heat under the skillet to low, slowly whisk in the butter and flour mixture and cook until the sauce thickens to the consistency of maple syrup, about 10 minutes.
• Let the tenderloin rest for 10 minutes, then slice into 2-inch rounds and serve with the sauce.

HELL'S KITCHEN BEEF WELLINGTON

Steps:

• heat olive oil in a frying pan.
• season fillet with garlic powder, basil, salt & pepper.
• sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
• remove fillet from the pan and leave to cool.
• put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
• scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
• brush the fillet with mustard.
• preheat the oven to 400.
• lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
• spread the mushroom paste over the ham, then place the seared fillet in the middle.
• spread more mushroom paste on top of the fillet and top with the remaining procuitto.
• using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
• roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
• remove the plastic wrap from the beef and lay in the center.
• fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
• brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
• lightly score the pastry in 3 places and glaze again with egg yolk.
• bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
• allow to rest for 10 minutes before slicing and serving.
• the beef should still be slightly pink in the center.

HELL'S KITCHEN BEEF WELLINGTON RECIPE - (5/5)

Steps:

• Heat the oil in frying pan until hot but not smoking. Season the fillet with garlic powder, basil, salt, and pepper. Sear on all sides for 25 seconds. Remove fillet from pan and cool. Put mushrooms, shallots, and garlic in food processer with thyme and salt and pepper; pulse to rough paste. Scrape the mixture into the same pan that cooked the fillet and over high heat cook out all the moisture from the mushrooms. Deglase the mushroom mixture with the wine and cook until mushroom mixture is dry. Spread mixture onto a plate to cool Preheat oven to 400F. Brush the fillet with mustard. Lay a sheet of plastic wrap on a work surface and arrange the 1/2 procuitto slices on it, slightly overlapping rows. Spread 1/2 of the mushroom mixture over the procuitto, then place the fillet in the middle. Spread remaiing mushroom mixture on top of the fillet and top with the remaining procuitto. Using the cling wrap, neatly roll the procuitto and mushroom mixture around the fillet and twist the ends to secure, chill for 15 minutes to allow the fillet to set and keep its shape. Roll out the puff pastry on a floured surface till the thickness of a penny; brush with egg yolk Unwrap the fillet and place it in middle of the puff pastry. Fold the ends over and then wrap the fillet in the pastry, cutting off any excess. Turn over so the seam is on the bottom and place on a baking sheet. Brush all over with egg yolk and chill for 15 minutes to let the pastry rest. (Note: Fillet can be perpared up to this step up to 3 hours ahead of time. Cover with plastic wrap and chill. Remove 30 minutes prior to cooking.) Lightly score the pastry in 3 places and glaze again with egg yolks. Bake for 20 minutes, then lower the oven to 350F and cook another 10 minutes. Remove and let rest for 10 minutes prior to slicing and serving.