Unbelievably Scrumptious Beef Wellington

beef wellington, herbs, meat with herbs, delicious, beef, wellington, potatoes

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Why haven't you tried this amazing beef wellington recipe yet? Its combination of herbs with vegetables slathered in green peppercorn sauce makes for an unbelievably good combination. You'll thank us for giving this one a try!

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Chicago, IL

Time needed

1 hour preparation + 90 min cooking

Serving Size / Yield

6-8 servings

Ingredients

  • Beef:
  • 3 lb center cut beef tenderloin, trimmed
  • Extra virgin olive oil
  • Salt and black pepper
  • 12 thin slices prosciutto
  • 6 springs of fresh thyme
  • 2 tablespoons Dijon mustard
  • Flour
  • 1 lb puff pastry, thawed
  • 2 large eggs lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives
  • Green Peppercorn Sauce:
  • 2 tablespoons olive oil
  • 2 sliced shallots
  • 2 peeled and smashed garlic cloves
  • 3 springs fresh thyme
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved
  • Roasted Potatoes:
  • 2 pints fingerling potatoes
  • 2 springs fresh rosemary
  • 2 to 3 springs fresh sage
  • 6 cloves garlic, unpeeled
  • 3 tablespoons extra virgin olive oil plus sheet pan
  • Salt and pepper

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Directions

Beef:
Preheat oven 425 degrees. Tie the tenderloin in 4 pieces to hold cylindrical shape. Pour over top with olive oil and season with salt and pepper. Sear all over in a hot skillet lightly coated with olive oil about 2-3 minutes. Set prosciutto on sheet of plastic wrap on top of cutting board. Shingle prosciutto so it forms a rectangle that is big enough to hold entire filet. When beef is seared, remove from heat, cut off twine, and smear with Dijon mustard. Allow to cool, then roll up in prosciutto and tie tightly. Twist ends of plastic wrap to seal it completely. Set in refrigerator for 30 minutes. Roll puff pastry to 1/4 inch thickness. Set beef in center of pastry, fold over long sides, and brush with egg wash to seal. Fold over to completely seal beef and top with sea salt, then place beef seam side down on baking sheet. Brush the top of the pastry with egg wash and make slits in the top of the pastry using the tip of a paring knife to vent. Bake for 40 to 45 minutes until pastry is golden brown and beef is 125 degrees. Remove from oven and rest before cutting into thick slices.
Green Peppercorn Sauce
Add olive oil to pan after removing beef, then add shallots, garlic, and thyme. Saute mixture 1-2 minutes. Remove from heat, add brandy and flambe using a long kitchen match. Return to the heat, add stock and reduce by half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Roasted Potatoes:
Preheat oven to 500 degrees and heat baking sheet inside. Combine potatoes, rosemary, sage, thyme, and garlic in medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees, then roast for 20 minutes, or until crispy on outside and tender on inside.

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