The Ultimate Beef Wellington. Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. Today Tyler's pulling out all the stops with a classic menu for your next dinner party. Classic holiday showstoppers like Beef Wellington and profiteroles will bring.

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. 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. You can cook The Ultimate Beef Wellington using 53 ingredients and 48 steps. Here is how you cook that.

Ingredients of The Ultimate Beef Wellington

You need of Duxelles.
You need 3 pints of white button mushrooms.
You need 2 of shallots.
Prepare 4 clove of garlic, peeled and roughly chopped.
You need 2 stick of fresh thyme, leaves only.
You need 2 tbsp of unsalted butter.
It's 2 tbsp of extra virgin olive oil.
It's 1 of kosher salt to taste.
Prepare 1 of freshly ground black pepper, to taste.
It's of Beef.
Prepare 3 lb of center cut beef tenderloin (filet mignon), trimmed.
It's 1 of extra virgin olive oil.
You need 1 of kosher salt, to taste.
It's 1 of freshly ground black pepper, to taste.
Prepare 12 slice of prosciutto.
You need 6 stick of fresh thyme, leaves only.
It's 2 tbsp of Dijon mustard.
It's 1 of flour.
You need 1 lb of puff pastry, thawed if using frozen.
It's 2 of eggs, lightly beaten.
It's 1/2 tsp of coarse sea salt.
It's 1 of minced chives.
You need of Green Peppercorn Sauce.
You need 2 tbsp of extra virgin olive oil.
Prepare 2 of shallots.
It's 2 clove of garlic, peeled and smashed.
It's 3 stick of fresh thyme, leaves only.
You need 1 cup of brandy.
You need 1 box of beef stock.
It's 2 cup of cream.
It's 2 tbsp of grainy mustard.
It's 1/2 cup of green peppercorns in brine, brine reserved.
You need of Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
Prepare 2 pints of fingerling potatoes.
It's 2 stick of fresh rosemary.
Prepare 3 stick of fresh sage.
You need 3 stick of fresh thyme.
Prepare 6 clove of garlic, left unpeeled.
Prepare 3 tbsp of extra virgin olive oil, plus more for sheet pan.
It's 1 of salt, to taste.
You need 1 of pepper, to taste.
It's of Warm Wilted Winter Greens.
You need 1/4 cup of honey.
It's 1/2 cup of balsamic vinegar.
It's 1/2 pints of walnuts, for garnish.
You need 3 bunch of assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
You need 1 tbsp of grainy mustard.
It's 1 cup of extra virgin olive oil.
It's 1 of salt, to taste.
Prepare 1 of pepper, to taste.
Prepare 1/2 cup of pomegranate seeds, for garnish.
Prepare 1 of parmesan shavings to taste, for garnish.
You need 1 of shallot, chopped, for garnish.

The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Surely, there is no more decadent roast in the history of the post-Roman canon. The origin of the dish is not exactly known, and there's not much primary research I can add to the wealth of theories that. Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom duxelles and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown.

The Ultimate Beef Wellington instructions

FOR 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 the liquid has evaporated..
Season with salt and pepper and set aside to cool..
FOR 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 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 the oven to 425°F..
On a lightly floured surface, roll the puff pastry out to about 1/4" thickness..
Depending on the size of your sheets, you may have to overlap 2 sheets and press them together..
Remove beef from the 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..
Top with coarse 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°F on an instant-read thermometer..
Remove from oven and rest 10 minutes before cutting into thick slices..
Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens..
FOR THE GREEN PEPPERCORN SAUCE:.
Add olive oil to pan after removing beef..
Add shallots, garlic, and thyme; saute for 1 to 2 minutes..
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 of cream and mustard..
Reduce by half again, then shut off heat and add green peppercorns..
FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:.
Preheat oven to 500°F and place a baking sheet inside to heat..
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl..
Drizzle with olive oil and season with salt and pepper..
Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan..
Place potatoes in oven and reduce heat to 425°F..
Roast for 20 minutes, or until crispy on the outside and tender on the inside..
FOR THE WARM WILTED WINTER GREENS:.
Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes..
Toast walnuts in a small skillet; set aside to cool..
Pule greens on platter..
Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens..
Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot..

Serve the beef wellingtons sliced, with the sauce as an accompaniment. Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress. Season generously with salt and pepper.