The Ultimate Beef Wellington (Tyler Florence) Recipe

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The Ultimate Beef Wellington (Tyler Florence)
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Ingredients
46
Count
Nutrition
1304
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. For the Beef:
  2. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
  3. To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. 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. 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. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  4. Preheat oven to 425 degrees F.
  5. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. 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 - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  6. 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. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
  7. Green Peppercorn Sauce:
  8. Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
  9. Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
  10. Preheat oven to 500 degrees F and place a baking sheet inside to heat.
  11. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
  12. Warm Wilted Winter Greens:
  13. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  14. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1303.74 Kcal (5458 kJ)
Calories from fat 666.53 Kcal
% Daily Value*
Total Fat 74.06g 114%
Cholesterol 102.02mg 34%
Sodium 623.01mg 26%
Potassium 1422.37mg 30%
Total Carbs 111.71g 37%
Sugars 31.9g 128%
Dietary Fiber 10.28g 41%
Protein 29.71g 59%
Vitamin C 53mg 88%
Iron 13.1mg 73%
Calcium 192.4mg 19%
Amount Per 100 g
Calories 158.04 Kcal (662 kJ)
Calories from fat 80.8 Kcal
% Daily Value*
Total Fat 8.98g 114%
Cholesterol 12.37mg 34%
Sodium 75.52mg 26%
Potassium 172.42mg 30%
Total Carbs 13.54g 37%
Sugars 3.87g 128%
Dietary Fiber 1.25g 41%
Protein 3.6g 59%
Vitamin C 6.4mg 88%
Iron 1.6mg 73%
Calcium 23.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.4
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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