Beef Wellington with Root Vegetable Gratin
(Source: Tyler Florence)
For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon),
trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes
Warm Wilted Winter Greens, recipe follows
Green Peppercorn
Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine
reserved
For the Beef:
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
evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef: Tie the tenderloin in 4 places so it
holds its cylindrical shape while cooking. Drizzle 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.
Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to
be about a foot and a half in length so you can wrap and tie the roast up in
it) on top of your cutting board. Shingle the prosciutto so it forms a
rectangle that is big enough to encompass the entire filet of beef. Using a
rubber spatula cover evenly with a thin layer of duxelles. Season the surface
of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When
the beef is seared, remove from heat, cut off twine and smear lightly all over
with Dijon mustard. Allow to cool slightly, then roll up in the duxelles
covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in
the ends of the prosciutto as you roll to completely encompass the beef. Roll
it up tightly in plastic wrap and twist the ends to seal it completely and hold
it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it
maintains its shape.
Preheat oven to 425 degrees F. On a lightly floured
surface, roll the puff pastry out to about a 1/4-inch thickness. 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 the beef 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 - saving ends to use as a decoration on top if
desired. Top with coarse sea salt. Place the beef seam side down on a baking
sheet.
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 40 to
45 minutes until pastry is golden brown and beef registers 125 degrees F on an
instant-read thermometer. Remove from oven and rest before cutting into thick
slices. Garnish with minced chives, and serve with Green Peppercorn Sauce,
Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
Green Peppercorn
Sauce:
Add olive oil to pan after removing beef. Add shallots,
garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy 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 2 cups cream
and mustard. Reduce by half again, then shut off heat and add green
peppercorns.
(Source: Cooks Illustrated)
1 tablespoon plus 1 1/2 cups water
1 1/2 teaspoons Dijon mustard
2 teaspoons all purpose flour
Salt and pepper
2/3 cup dry white wine
1/2 cup heavy cream
1/2 onion, chopped fine
1 1/4 teaspoons minced fresh thyme
1 garlic clove, minced
2 pounds Yukon Gold potatoes, peeled and sliced
lengthwise ⅛ inch thick
1 large celery root (1 pound), peeled, quartered, and
sliced ⅛ inch thick
1 pound rutabaga, peeled, quartered, and sliced ⅛ inch thick
3/4 cup panko bread crumbs
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
4 tablespoons unsalted butter, melted and cooled
Adjust oven rack to middle position and heat oven to 375
degrees. Grease 13 by 9-inch baking dish. Whisk 1 tablespoon water, mustard,
flour, and 1 1/2 teaspoons salt in medium bowl until smooth. Add wine, cream,
and remaining 1 1/2 cups water; whisk to combine. Combine onion, thyme, garlic,
and 1/4 teaspoon pepper in second bowl.
Layer half of potatoes in prepared dish, arranging so
they form even thickness. Sprinkle half of onion mixture evenly over potatoes.
Arrange celery root and rutabaga slices in even layer over onions. Sprinkle
remaining onion mixture over celery root and rutabaga. Layer remaining potatoes
over onions. Slowly pour water mixture over vegetables. Using rubber spatula,
gently press down on vegetables to create even, compact layer. Cover tightly
with aluminum foil and bake for 50 minutes. Remove foil and continue to bake
until knife inserted into center of gratin meets no resistance, 20 to 25
minutes longer.
While gratin bakes, combine panko, Parmesan, and butter
in bowl and season with salt and pepper to taste. Remove gratin from oven and
sprinkle evenly with panko mixture. Continue to bake until panko is golden
brown, 15 to 20 minutes longer. Remove gratin from oven and let stand for 25
minutes. Serve.
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