Beef Wellington ( Jill's Wellington)

​Ingredients:
For beef
800 g beef tenderloin
3 Tbsps. Olive oil  (to sear)
2 Tbsps. to sauté the mushrooms
6 Tbsps. Jack Daniel’s Honey Dijon mustard
600 gr, Mushroom (200 gr white button, 200 gr shitake mushroom, 200 gr. Wild mushroom) cleaned and diced.
1 Tbsp.  Fresh thyme (leaves only)
2 X 250 gr. Frozen puff pastry
5 slices of prosciutto di Parma
3 eggs yolk wash (beaten in couple tsps. water and little salt)
 
For Wine sauce
2 Tbsps. Olive oil
4 Big shallots (or 2 medium size yellow onions) sliced
1 Tbsp. freshly grated peppercorns
1 bay leaf
1 thyme spring
2 Tbsps. red wine vinegar
1 bottle red wine
3 C beef stock.

 Making:
Packed Tenderloin is irregular shape of long beef peace.
We cut in 2 pieces and wrapped each piece tightly in double layer of cling warp to set its shape. Keep in refrigerated over night.
Remove the cling wrap
Heat the olive oil in heavy iron cast pan
Sear each side about 1 minute.
** An easy way working with meat during searing to keep the shape you may tie the meat before searing.
 Set the meat aside to cool down.
You may season the meat at this step with your favorite seasoning.
We choose spreading honey Dijon mustard all over the meat.
 While the meat is cooling,
Heat the olive oil in the same iron cast pan with the thyme leaves and preferred seasoning. (I did not use anything but thyme)
Start sautéing mushrooms on medium heat until the mushrooms release the juice, and continue to cook on high heat until all excess juice being evaporated.
Finally take off the heat once you have the mushroom paste. (duxelle)
 
Lay large sheet of cling wrap on the working surface
Place five pieces of prosciutto di Parma ham as it shown on the picture. Ham pieces must overlap slightly.
Spread the mushroom paste evenly on the ham surface.
Place the seasoned beef fillet right at the middle of the mushroom covered ham.
Roll the prosciutto di Parma covered mushroom over the beef fillet with the help of cling wrap, obtain a tightly evenly wrapped log.
 Repeat the same process for the other roll of Beef fillet.
Chill the rolls in the refrigerator for half hour.
 
Each pastry package has 2 pieces of pastry sheet. We used each sheet for each roll of meat.
Roll the pastry sheet on a slightly floured surface as large as enough to be able to wrap the roll in the beef fillet.
 
Take the rolls out of the fridge. Unwrap the cling film.
Wrap the pastry over the beef fillet. Pack well and brush with egg yolk wash all over.  Place the log in a container and cover the container and chill for another 30 minutes.
 
Bring the oven 200 C (392F).  Cut designed slits over the pastry and bake the fillet one log at a time about 25 minutes.
 
*** We used probe and baked until inner temperature reaches to 125F. ( this gives you medium rare) (It takes about 25- 30 min.)
You may cover the pastry if needed during last few minutes.
*** If you like well done then you need to bake the wellington until the inner temperature reached to 135 F
 
 
 Making wine sauce:
Heat the oil and stir in the sliced onions, peppercorn bay leave and thyme, continue to cook about ten minutes. Sauté onions until they become translucent.  Splash the vine vinegar let it bubble. It dries out momentarily.
Add whole bottle of red wine bring to boil, lower the heat and add the beef stock.
Simmer the sauce for one hr. (or more) until it gets desired consistency.
Strain the sauce through sifter.
12/31/2018
Back to red meat page

Photos making Wine Sauce