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Beef Wellington


BEEF WELLINGTON
Johnny’s Italian Steakhouse Recipe

Main Dish:
6 ounces beef filet
1 puff pastry
1 thin slice proscuitto ham
3 ounces mushroom duxelle

Berdelaise Sauce:
1/2 cup cabernet wine
2 ounces button mushrooms
2 ounces beef glaze

Potatoes:
5 ounces baby new potatoes
1 ounce fresh spinach
4 ounces cream reduction
1 ounce grated parmesan cheese

Wellington Preparation: Season filet with Salt and Pepper, In a hot pan sear both sides of filet in extra virgin olive oil. Remove from pan and allow to cool to room temperature. Cut a 5 in by 5 in square out of the puff pastry and coat top side with egg wash. Place 2 tablespoons of Mushroom Duxell mixture in center of Puff pastry and set Filet on top of Duxell. Wrap one slice of Proscuttio ham around Filet and pull all edges of Puff Pastry up and around Filet making sure all sides are sealed together around Filet. Turn Puff pastry upside down so that seam side is facing down. Brush remaining egg wash on outside of puff pastry. Place in 375 degree oven for 15 to 18 minutes

Bordelaise Sauce: Add to an already heated pan Cabernet wine and allow to reduce by half. Add Sliced button mushrooms to Cabernet wine and allow to cook until Mushrooms are tender
Add Demi Glace and allow to return to a simmer

Smashed New Potatoes: Place potatoes in a 375 degree oven and cook until tender. Remove potatoes and using the back side of a cooking pan smash each potato just enough to break the skin of each potato. In a medium size skillet pan place cream reduction and potatoes. Bring to a simmer. Add fresh spinach and toss in cream reduction, bring back to a simmer. Just before removing from pan toss in grated parmesan cheese.

Mushroom Duxelle:
1/2 pound mushrooms
2 tablespoons unsalted butter; divided
3 tablespoons finely chopped shallot
salt and pepper to taste
1/2 teaspoon dried thyme
1/4 cup dry vermouth, sherry, or white wine

Finely chop mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. Heat a large non stick skillet over a burner set between medium and medium high. Add 1 tablespoon butter and swirl to melt and avoid burning.

Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine. Cook, stirring frequently, until the vermouth has evaporated. Remove from heat and cool.

Note: Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.

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