I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took that recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.
I did use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
2 tbsp brandy (I used whiskey this time, turned out great)
Salt and pepper
Finely chop all the solid ingredients (food processor works great for this).
Heat butter over medium heat. Add mixture and saute a moment.
Add whiskey, salt, and pepper. Stir.
Saute 10-15 minutes or so, until the mixture is pretty dry.
Beef Wellingtons
Duxelles
2 filet mignon steaks
Salt and pepper
Mustard
1 sheet frozen puff pastry (or make your own if you hate yourself)
4 slices prosciutto
2 egg yolks
Thaw a sheet of puff pastry per directions (40 minutes for mine).
Salt and pepper steaks.
Saute over high heat for 30-45 seconds on each side to sear. Let cool.
Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.
Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.
Cut puff pastry sheet in half lengthwise.
Place two slices prosciutto on each piece of pastry.
Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).
Place a steak on top of the duxelles.
Top each steak with half the remaining duxelles.
Fold puff pastry up and around the steaks, sealing the edges.
Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).
Preheat oven to 400 degrees.
Unwrap Wellingtons.
Beat 2 egg yolks and use as egg wash on the Wellingtons.
Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.
Bake for 20-23 minutes, until pastry is golden brown.
Pink Peppercorn Sauce
1 shallot, sliced
1 clove garlic, smashed
2 sprigs thyme leaves
1/2 cup brandy (Again, I used whiskey)
2 cups beef stock
1 cup heavy cream
1 tablespoon mustard
2-3 tbsp pink peppercorns, lightly crushed
After searing beef in pan, add 2 tablespoons olive oil.
Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.
For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
Add comment