BEEF WELLINGTONS
You can dress up a beef Wellington with foie gras, porcini mushrooms, or even truffles, but in my opinion, that beautiful beef tenderloin should always be the star. The trick here is in wrapping the mushrooms and beef with Parma ham. That seals in the juices and keeps the pastry from getting soggy.
Servings
4
Servings
4
Ingredients
FOR THE RED WINE SAUCE
Instructions
  1. Wrap each piece of beef tightly in a triple layer of plastic wrap to set its shape, then chill overnight.
  2. Remove the plastic wrap, then quickly sear the beef in a hot pan with a little olive oil for 30–60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
  3. Finely chop the mushrooms and sauté in a hot pan with a little olive oil, the thyme leaves, and some salt and pepper. When the mushrooms begin to release their juices, continue to cook over high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.
  4. Cut the pastry in half (if it doesn’t already come in two pieces), place on a lightly floured surface, and roll each piece into a rectangle large enough to envelop one of the beef tenderloins. Chill in the refrigerator.
  5. Lay a large sheet of plastic wrap on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
  6. Season the beef tenderloins, then place them on top of the mushroom-covered ham. Using the plastic wrap, roll the Parma ham over the beef, then roll and tie the plastic wrap to get a nice, evenly thick log. Repeat this step with the other beef tenderloin, then chill for at least 30 minutes.
  7. Brush the pastry with the egg wash. Remove the plastic wrap from the beef, then wrap the pastry around each ham-wrapped tenderloin. Trim the pastry and brush all over with the egg wash. Cover with plastic wrap and chill for at least 30 minutes.
  8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then cook the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay leaf, and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
  9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to a boil again. Lower the heat and simmer gently for 1 hour, removing any foam from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with cheesecloth. Check for seasoning and set aside.
  10. When you are ready to cook the beef Wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 400°F for 15–20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
  11. Meanwhile, reheat the sauce. Serve the beef Wellingtons sliced, with the sauce as an accompaniment.
HOW TO COOK BEEF TO PERFECTION
  1. The only surefire way to ensure that your beef is perfectly pink is to check the internal temperature with a probe thermometer. It should read 85°F.