By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an Applewood smoked prime rib to start. If you have a filet mignon, for example, be sure to sear it off well in a hot pan and then allow it to rest before working with the puff pastry. First, prepare the duxelle.
Exotic Mushroom Duxelle
- 3 oz dried exotic mushrooms (reconstituted) or 6-8 oz fresh
- 8 oz fresh mushrooms, various varities
- ½ cup chopped onion
- 1 tbsp chopped shallot
- 1/3 cup white wine
- ¼ cup chopped parsley
In a medium saucepan over medium heat, sweat the onion and shallot in some olive oil, about 2-3 minutes. Add the mushrooms and wine. Cook until all the liquid is reduced, about 15-20 minutes. Remove from the heat and place into a food processor with the parsley. Pulse until you have a finely minced paste.
Then lay out your puff pastry. Place the filet or other piece of meat in the center, season with salt and pepper. Rub a little dijon mustard over the top of the filet. Top with a slab of foie gras (if desired) and the duxelle.
Now fold up the corners and wrap as you would a gift package, sealing the places where the pastry meets by gently pinching the ends together.
Trim off the excess edges with a sharp knife so you have a small round of packaged deliciousness. Take 1 egg and mix well in a bowl with 1 Tbs of water. Brush the pastry all over with the egg wash. Cook at 400 degree for about 20 minutes, until the pastry is golden brown. If needed, check the meat temperature by using a meat thermometer.