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I DID IT I MADE THE BEEF WELLINGTON I'M SORRY GORDO I TRIED MY BEST NOBODY'S PERFECT AND THAT'S OKAY THIS COOKIN' SOMETHIN' IS A LESSON IN PATIENCE THANK YOU GORDO LETS GO FOR A RIDE!
INGREDIENTS:
2lb Beef tenderloin, trimmed and cleaned
1lb fresh cremini mushrooms
2 springs thyme leaves, picked
1tbsp dried porcini mushrooms
8-10 slices Freshly sliced prosciutto or Parma ham – ask your local deli to slice them thin, keep the slices flat and separate each layer with plastic in between if possible so they don’t stick together!
2 tbsp Dijon mustard
1 packet of filo pastry or puff pastry
1 egg yolks
Flaky salt
Demi-glace sauce for serving
COOKING METHOD:
1. Season your tenderloin with salt and a little fresh cracked pepper. In a pan on medium-high heat, add olive oil and when the oil is hot, place the tenderloin in the pan and brown all sides, being careful not to start the cooking process. Remove from heat and set aside.
2. Start making your duxelles. In a food processor, pulse cremini mushrooms until they are finely chopped. Add mushrooms to the same pan you browned your beef in and allow the mushrooms to sweat out and break down until they become a paste. Add thyme leaves and incorporate.
3. In a spice blender, blend a handful of dried porcini mushrooms until they are a fine powder. Mix a large pinch or a tablespoon into the cremini mushrooms and save the rest in your spice cupboard for next time.
4. Keep sweating your mushroom mixture until most of the moisture has evaporated and you are left with a chunky paste. Remove from heat and spread out on an even layer on a plate for it to cool.
5. On a flat surface, lay out a large piece of plastic wrap. Carefully layer your parma ham vertically, in a straight row across the center of the plastic, making sure to alternate sides so the thickness is consistent throughout. The height of your Parma ham should be a little wider than your tenderloin.
6. Put an even layer of your duxelles over the top of your Parma ham layer making sure it is completely covered. Use a spatula to flatten the duxelles. Brush your tenderloin with Dijon mustard all over and carefully place it horizontally over the top end of your duxelles. Then, carefully roll your tenderloin by lifting the plastic wrap and rolling it towards you from the top to the bottom. Continue rolling until the plastic has tightened, then fold the ends underneath, use a toothpick to poke some holes in the plastic wrap to release any trapped air, and then place in the fridge for 30 minutes to set.
7. Preheat oven to 400 degrees and take a baking tray lined with parchment paper.
8. Remove plastic wrap from the beef and place on top puff pastry, using the baking tray as your work surface. Fold beef in the puff pastry until completely wrapped. You can roll it carefully using one layer, or have a single layer as the base then add a second layer on top to encase the tenderloin, then seal the edges with a fork. Whichever works, just make sure that the pastry is wrapped tightly around the beef.
9. Using 1 beaten egg yolk mixed with a tablespoon of water, make an egg wash and brush beef wellington entirely. Sprinkle the top with flaky salt and place in the oven for 30-40 minutes until golden brown and the internal temperature is about 110 degrees.
10. Once it reaches temperature, remove it from the oven and allow it to rest for at least 30 minutes.
11. Slice and serve with warmed demi-glace sauce poured over the top, along with your favorite sides.