Beef Wellington

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Beef Wellington is a special Christmas Eve tradition, a delicious treat looked forward to all year. It looks fancy because it is fancy. There are many steps but none of them too complex and I can tell you from experience that it can all be accomplished whilst completely faced.

Beef Wellington

1 3-5 lb. Whole Beef Tenderloin Roast (approx 5-6 inches long)
1 tablespoon Olive Oil
1 tablespoon Butter
1 pint container of whole White Cap or Brown Mushrooms.
2 teaspoon Fresh Thyme Leaves
2 cloves chopped Garlic
Salt & Pepper (to taste)
6-8 slices Prosciutto
2 tablespoons English or Dijon Mustard
1 sheet Puff Pastry (defrosted)
2 Egg Yolks

For the Duxelles:
Place the mushrooms, thyme, garlic, salt and pepper in the bowl of a food processor. Grind the mixture until the mushrooms are finely chopped.
Heat a saute pan over medium-high heat and add the mushroom mixture and saute until most of the moisture is gone leaving a creamy paste. Spread the duxelles out on a plate to cool and set aside.

For the Beef:
In the same saute pan you’ve used for the duxelles, heat the olive oil and butter over medium-high heat and brown the tenderloin on all sides. Set aside.
Also, set aside the pan, with all those lovely brown bits, you’ve browned it in to make pan gravy later.

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Next, on a sheet of cling wrap layer the prosciutto so it is overlapping.
Spread the duxelles onto the prosciutto.
Lay the beef on next.
Spread the mustard over the beef.

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Layer the top with prosciutto and then wrap the cling around the meat encasing it all in a neat package.
Twist the ends of the cling film tight then place it into the fridge to rest for 20 minutes.

Preheat the oven to 400F.

Roll out the puff pastry into a large rectangle (approx 10x 12in) on a floured surface.
Retrieve your beef from the fridge and unwrap it from it cling film.
Lay the beef onto the center of the pastry.
Brush the edges of the pastry with the egg yolk.
Fold the pastry over the beef to encase it.
Turn it over so the folds are underneath and set it onto a parchment lined sheet pan.
Brush the outside of the pastry in the egg yolk and make pretty score marks into the dough.(I go for a swirly pattern)


Bake in the oven for 25-30 minutes or until the temp measured with a meat thermometer in the middle of the beef is at 125-130F.
Rest the Wellington for 10-15 minutes before carving into thick slices.

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Serves 4-6 depending on how thick you slice it.

For the Pan Gravy:
Beef drippings from browning your tenderloin.
1 tablespoon Butter
1 tablespoon Flour
1& 1/2 cup Beef Stock
Set the pan on a high burner.
Add butter and whisk with pan drippings.
Add flour and whisk until well combined.
Add beef stock and whisk until smooth and thickened.
Serve over Beef Wellington.

Hassleback Potatoes

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This is a British derivation on a Swedish recipe created by the Hasslebacken Hotel a few centuries ago. I love that its super simple but looks very fancy. Perfect for my Christmas Eve feast!

Hassleback Potatoes

Preheat oven to 425 degrees.

12 Yukon gold potatoes of medium size
3 tablespoons Olive Oil
Salt & Pepper

Wash and dry the potatoes. If your potatoes seem to not want to lay flat you can cut a very small slice off the bottom of the potatoes to give them more stability.

Now, begin from the middle and make cuts through the top of the potato stopping when you’re almost all the way through. Leave the last 1/4 of the potato uncut. For smaller potatoes you can place them in a wooden spoon to act as a guide for your knife.

Let them soak completely covered in a bowl of cold water for about 10 minutes or even longer if you’d like to make ahead.

Rinse and dry the potatoes and place them on a foil lined baking tray. Sprinkle over the olive oil and salt and pepper. Bake for about an hour, checking with the tip of a knife for tenderness and if they are cooked through.

The layers you’ve cut will have spread into a fan shape, pretty!

Take them out of the oven and cover with foil while you make the topping, or if you need the oven for your roast or somesuch you can hold them here for up to 30 minutes.

For the topping:
1 cup Panko crumbs or plain bread crumbs
3/4 cup grated Parmesan Cheese
1/4 cup Garlic Olive Oil
1 teaspoon Dried Oregano
1/2 teaspoon Pepper

Mix everything together and sprinkle over the potatoes, making sure you get some into the spaces that have opened during baking. Pop them back in the oven for about 10 minutes, or until the topping is golden brown.
Serve with sour cream or blue cheese crumbles.