Filet:
- 2 lbs Beef center cut filet mignon (even thickness)
- Chef Brik “Honey & Worcestershire” Rub Olive oil
- English mustard (Coleman’s)
Mushroom Duxelles:
- ⅓ cup Chestnut mushrooms (stalks removed), 2 Tbls Shallots, sliced
- 2 cloves Garlic, rough chopped
- 2 sprigs Thyme leaves
- Parsley, chopped Fresh nutmeg Salt & Pepper
Assembly:
- 1 Puff pastry (store bought), slightly rolled out on 8 slices of Prosciutto
- 2 Egg Yolks, only
- Water
- 1 Tbls Flour, for dusting
Prep for the Filet
• Trim the filet removing all the silver-skin & season well with the Chef Brik “Honey & Worcestershire” Rub
• Heat a heavy bottom sauté pan over high heat & drizzle in the olive oil
• When the oil is hot & smoking, start to sear the filet on all sides
• Remove from pan, set aside on a plate & brush the mustard all around the filet while the beef is still hot
Prep for the Mushroom Duxelles
• Place the mushrooms, garlic & shallots in a food processor, season with salt & pepper
• Process into a fine paste, scraping down the sides making sure it’s all blended evenly
• Take a large non-stick pan & heat it over medium high heat (NO OIL, PAN MUST BE DRY)
• Add the mushroom duxelles into the pan
• Cook down the duxelles for 5 mins & add the thyme leaves & nutmeg. Continue to cook over a high heat, stirring occasionally
• Duxelles must be completely moisture free & intensified with flavor. The mixture should adhere easily
• Add chopped parsley & mix in all together
• Spread out on a sheet pan or plate to cool down
Assembling the Beef Wellington
• On your cutting board or large enough clean surface, take a large piece of plastic wrap & lay it flat
• Start to lay down the prosciutto on the plastic wrap overlapping them slightly to form a rough rectangular shape, large enough to envelop the beef fillet. Make sure that there are no gaps within the prosciutto
• Season the prosciutto with fresh cracked pepper & spread the chilled duxelles mixture leaving an inch gap from the edges
• Lay the filet mignon on top of the duxelles layer
• While keeping a tight hold of the plastic wrap from the outside bottom edges, carefully roll the prosciutto & the duxelles mixture over the beef into a tight barrel like shape
• Twist the ends of the plastic wrap to secure it nice & tight
• Place in the refrigerate for 15 mins to let it rest & firm up
• Roll out a store bought puff pastry on a lightly floured surface to a large rectangle, just under a 1⁄4 inch
• Unwrap the beef & place it in the middle of the puff pastry, leaving a large enough rectangle to wrap around the beef, & brush the tip part of the inside of the puff pastry to help seal in the beef
• Roll the pastry around the beef, like a burrito, & then press the edges to seal it
• Pinch the pastry at the ends to seal & trim off any excess
• Wrap the beef wellington tightly in plastic wrap & chill for an additional 10 minutes, or overnight if you are preparing ahead
Cooking the Beef Wellington
• Preheat the oven to 375°F
• Unwrap the beef wellington from the plastic wrap & bush it with egg wash
• Lightly score the pastry, without puncturing it, at around 1⁄2 inch intervals with the back of a small knife or butter knife for a decorative effect (this step is only if you desire to, but not necessary)
• Place the beef wellington on a baking tray, lightly sprinkle with coarse salt & bake for roughly 35 minutes
o NOTE: If the pastry appears to be browning too quickly, lower the temperature to 350°F
• Once it’s finished cooking, let it rest in a warm place for about 15 minutes before cutting into 1⁄2 - 2 inch thick slices to serve
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