Beef Wellington with Mushrooms and Ham

Beef Wellington with mushrooms and ham – a detailed recipe cooking. Photo of the dish:Matt Armendaris Time: 7 hours. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Beef

• One (1.3 kg.) Piece of beef tenderloin (filet mignon), stripped
• Extra Virgin Olive Oil
• Coarse salt and ground black pepper
• 12 thin slices of dried prosciutto ham
• 6 sprigs of fresh thyme, only leaves
• 2 tbsp. l mustard
• Flour for rolling dough
• 450 gr thaw frozen puff pastry
• 2 large eggs, slightly beaten
• 1/2 tsp coarse sea salt
• Chopped chives, for decoration
• Green pepper sauce with peas, recipe see below
• Chips with fresh herbs and garlic, see recipe. below
• Winter greens salad, see recipe below

Chips with Fresh Herbs and Garlic

• 1 kg. small potato
• 2 sprigs of fresh rosemary
• 2 – 3 sprigs of fresh sage
• 3 sprigs of fresh thyme
• 6 garlic cloves, unpeeled
• 3 tbsp. l olive oil plus for the mold
• Salt and ground pepper
• Winter greens salad 1/4 Art. honey
• 1/2 tbsp. balsamic vinegar
• 120 gr. walnuts, for garnish
• 3 bunches of assorted winter greens (e.g. Swiss chard, radicchio or escarol), rinse, cut the stems and tear to pieces
• 1 tbsp. l whole grain mustard
• Extra Virgin Olive Oil
• 1/2 tbsp. pomegranate seeds, for garnish
• Parmesan shavings for decoration
• 1 shallot, chopped, for decoration

Duxel (vegetable paste with mushrooms)

• 700 gr. porcini mushrooms
• 2 shallots, peeled and roughly chopped
• 4 garlic cloves, peeled and coarsely chopped
• 2 sprigs of fresh thyme, only leaves
• 2 tbsp. l (30 gr.) Unsalted butter
• 2 tbsp. l olive oil
• Coarse salt and ground black pepper

Green Peppercorn Sauce

• 2 tbsp. l olive oil
• 2 shallots, chopped
• 2 cloves of garlic, peeled and crushed into a paste
• 3 sprigs of fresh thyme, leaves only
• 1 tbsp. cognac
• 1 liter beef broth
• 2 tbsp. fat cream
• 2 tbsp. l whole grain mustard
• 1/2 tbsp. peppercorns in marinade, pour the marinade into separate capacity

Recipes with similar ingredients: beef, porcini mushrooms, ham dried, prosciutto, puff pastry, potatoes, walnuts, beetroot, radicchio, whole grain mustard, pomegranate, balsamic vinegar, rosemary, sage, thyme, honey

Recipe preparation:

1. Duxel

   this is a finely chopped mixture of mushrooms, onions, and herbs such as thyme, parsley, black pepper, fried in oil and evaporated until consistency of pasta.Prepare duxel: add mushrooms, shallots, garlic and thyme in a food processor and chop finely. Add oil and olive oil to a large skillet and set to medium heat. Add mushroom mixture and sauté for 8-10 minutes until most of the liquid has evaporated. Season salt and pepper and set aside to cool.

2. Cook the beef: Dress the tenderloin in 4 places, so that it retains its cylindrical shape in

   Time for preparing

   . Drizzle with olive oil, then sprinkle with salt and pepper and fry on all sides, including the ends, in hot, heavy pan lightly covered with olive oil – about 2 to 3 minutes. Meanwhile, spread the prosciutto in one layer on a polyethylene film (the film should be about half a meter in length so that you could wrap and tie the roast in it) placed on the chopping board. Put the prosciutto in a large rectangle into which you can will wrap the whole piece of beef fillet.

3. Using a silicone spatula, lay a thin layer on top vegetable paste duxel. Sprinkle the surface with salt, pepper and thyme leaves. When the beef is fried, remove from the stove, cut the twine and lightly grease with mustard. Let it cool down a bit then wrap it in prosciutto and duxel, helping yourself with a film. Tuck the ends of the tenderloin into prosciutto when you fold roll. Screw the roll tightly into the film and twist the ends. Put in the refrigerator for 30 minutes to maintain the shape of the roll.
4. Preheat oven to 220 ° C. On lightly sprinkled flour roll puff pastry a little over 0.5 cm thick. depending on the size of the beef you may need a second layer dough by connecting it together. Remove the beef from the refrigerator and remove the film. Place the beef in the center of the dough and roll into roll on the longer side, smearing the edge with an egg. If necessary cut the ends of the dough, then brush with an egg and seal the edges roll, at the request of trimming can use as decorations. Sprinkle with coarse sea salt on top. Put roll on a baking seam down.
5. Lubricate the surface of the roll with an egg, then make a couple of cuts from above, it is necessary for steam to escape. Bake for 40 to 45 minutes, until the dough turns golden brown and the beef reaches temperature 55 ° С. Remove from the oven and let the meat rest before than cut it into thick slices. Garnish Beef Wellington with green onions and serve with green pepper sauce, fried potatoes with fresh herbs and garlic, as well as winter greens.
6. Make green pepper sauce with peas: Add olive oil in the pan where the beef was fried. Add shallots, garlic and thyme; Passer for 1-2 minutes, then turn off the heat, add cognac and set fire using long matches. Use extreme caution when setting fire to alcohol. Remove the pan from the stove before adding alcohol. After that, as the alcohol fumes burn out, turn on the stove, add the broth and boil about half. Strain the sauce through a sieve, then add 2 tbsp. greasy cream and mustard. Half boil then turn off the heat and add green pepper.
7. Cook fried potatoes with fresh herbs and garlic: Preheat oven to 260 ° C and heat the pan in bake. In a medium bowl, combine potatoes, rosemary, sage, thyme and garlic. Pour olive oil and season with salt and pepper. Remove the pan from the oven, lightly pour olive oil and put potatoes on it. Place the potatoes in the oven and reduce the temperature to 220 ° C. Bake potatoes for 20 minutes, or until crispy.
8. Cook winter greens: Boil in a large saucepan honey and balsamic over moderate high heat, about 5 minutes. Fry walnuts in a small pan, cool. Put the greens in a large bowl. Add mustard to the honey mixture and then whisk with 1 tbsp. olive oil; pour greens with salad dressing. Season with salt and pepper and sprinkle with walnuts, seeds pomegranate, Parmesan shavings and shallots. This dish will complement dry red wine Cabernet Sauvignon.