Simple Way to Prepare Quick The Ultimate Beef Wellington

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Before you jump to The Ultimate Beef Wellington recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.

When you begin your diet one of many things you will learn right away is that maintaining a food journal is very helpful. Keeping your meal journal not only helps you see clearly what you are eating, it helps you see what you are not eating. One example is that, after following your nutrition for a few days you could realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write everything down you can see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

You need to be very specific while you write down the things that you are eating. It is just not adequate to list salad in your food log. The right way to do it is always to write down all of the ingredients in the salad as well as the kind of dressing that is used. You must also include the number of the foods you eat. "Cereal" is just not good, although "one cup Shredded Wheat" can be. It is important to remember that the bigger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

What kind of mood are you in while you eat? Write it down! This can show you if you use food to solve emotional issues. It also helps you see clearly which foods you have a tendency to choose if you are in certain moods. There are lots of people who look for junk food when they feel angry or depressed and are equally likely to pick out healthy things when they feel happy and content. When you pay attention to how you eat while in your different moods and psychological states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now let's go back to the ultimate beef wellington recipe. To make the ultimate beef wellington you only need 53 ingredients and 48 steps. Here is how you cook that.

The ingredients needed to prepare The Ultimate Beef Wellington:

1. Get of Duxelles.
2. Use 3 pints of white button mushrooms.
3. Use 2 of shallots.
4. Prepare 4 clove of garlic, peeled and roughly chopped.
5. Provide 2 stick of fresh thyme, leaves only.
6. Use 2 tbsp of unsalted butter.
7. Provide 2 tbsp of extra virgin olive oil.
8. Use 1 of kosher salt to taste.
9. Provide 1 of freshly ground black pepper, to taste.
10. Provide of Beef.
11. Get 3 lb of center cut beef tenderloin (filet mignon), trimmed.
12. Take 1 of extra virgin olive oil.
13. Get 1 of kosher salt, to taste.
14. Take 1 of freshly ground black pepper, to taste.
15. Take 12 slice of prosciutto.
16. Provide 6 stick of fresh thyme, leaves only.
17. You need 2 tbsp of Dijon mustard.
18. You need 1 of flour.
19. Provide 1 lb of puff pastry, thawed if using frozen.
20. Get 2 of eggs, lightly beaten.
21. Prepare 1/2 tsp of coarse sea salt.
22. Take 1 of minced chives.
23. Get of Green Peppercorn Sauce.
24. Use 2 tbsp of extra virgin olive oil.
25. Get 2 of shallots.
26. You need 2 clove of garlic, peeled and smashed.
27. Use 3 stick of fresh thyme, leaves only.
28. Get 1 cup of brandy.
29. Get 1 box of beef stock.
30. Get 2 cup of cream.
31. You need 2 tbsp of grainy mustard.
32. Provide 1/2 cup of green peppercorns in brine, brine reserved.
33. Take of Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
34. Get 2 pints of fingerling potatoes.
35. You need 2 stick of fresh rosemary.
36. Take 3 stick of fresh sage.
37. Prepare 3 stick of fresh thyme.
38. Prepare 6 clove of garlic, left unpeeled.
39. Take 3 tbsp of extra virgin olive oil, plus more for sheet pan.
40. Take 1 of salt, to taste.
41. You need 1 of pepper, to taste.
42. Use of Warm Wilted Winter Greens.
43. Get 1/4 cup of honey.
44. Get 1/2 cup of balsamic vinegar.
45. You need 1/2 pints of walnuts, for garnish.
46. Use 3 bunch of assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
47. You need 1 tbsp of grainy mustard.
48. Take 1 cup of extra virgin olive oil.
49. Provide 1 of salt, to taste.
50. Prepare 1 of pepper, to taste.
51. Get 1/2 cup of pomegranate seeds, for garnish.
52. You need 1 of parmesan shavings to taste, for garnish.
53. Use 1 of shallot, chopped, for garnish.

Instructions to make The Ultimate Beef Wellington:

1. FOR THE DUXELLES:.
2. Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped..
3. Add butter and olive oil to a large saute pan and set over medium heat..
4. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated..
5. Season with salt and pepper and set aside to cool..
6. FOR THE BEEF:.
7. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking..
8. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes..
9. Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board..
10. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef..
11. Using a rubber spatula, cover evenly with a thin layer of duxelles..
12. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves..
13. When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard..
14. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight..
15. Tuck in the ends of the prosciutto as you roll to completely encompass the beef..
16. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape..
17. Set in the refrigerator for 30 minutes to ensure it maintains its shape..
18. Preheat the oven to 425F..
19. On a lightly floured surface, roll the puff pastry out to about 1/4" thickness..
20. Depending on the size of your sheets, you may have to overlap 2 sheets and press them together..
21. Remove beef from the refrigerator and cut off plastic..
22. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef..
23. Top with coarse salt..
24. Place the beef seam side down on a baking sheet..
25. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife; this creates vents that will allow the steam to escape when cooking..
26. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125F on an instant-read thermometer..
27. Remove from oven and rest 10 minutes before cutting into thick slices..
28. Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens..
29. FOR THE GREEN PEPPERCORN SAUCE:.
30. Add olive oil to pan after removing beef..
31. Add shallots, garlic, and thyme; saute for 1 to 2 minutes..
32. Off heat, add brandy and flambe using a long kitchen match..
33. After flame dies down, return to the heat, add stock, and reduce by about half..
34. Strain out solids, then add 2 cups of cream and mustard..
35. Reduce by half again, then shut off heat and add green peppercorns..
36. FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:.
37. Preheat oven to 500F and place a baking sheet inside to heat..
38. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl..
39. Drizzle with olive oil and season with salt and pepper..
40. Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan..
41. Place potatoes in oven and reduce heat to 425F..
42. Roast for 20 minutes, or until crispy on the outside and tender on the inside..
43. FOR THE WARM WILTED WINTER GREENS:.
44. Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes..
45. Toast walnuts in a small skillet; set aside to cool..
46. Pule greens on platter..
47. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens..
48. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot..

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