Roasted Beef Wellington Asado De Res Wellington Recipes

THE ULTIMATE BEEF WELLINGTON

Steps:

• For the Duxelles:
• 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.
• For the Beef:
• 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.
• Preheat oven to 425 degrees F.
• 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.
• 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 with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
• 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.
• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• 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.
• 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.
• 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.

ROASTED BEEF WELLINGTON (ASADO DE RES WELLINGTON)

Steps:

• 1. Take out puff pastry from freezer and open package and let pastry hang out so as to defrost. Take out roast (cannot be frozen) Take out night before if frozen. Defrost and let it come to room temperature. Preheat oven to 400 degrees, put roast in a shallow roasting pan and roast in oven for 35 minutes. After time has elapsed take roast out and let it cool completely.
• 2. While roast is cooling, heat a skillet (medium flame) melt butter; add diced onion, garlic, scallions, and saute until limp. Next add capers, sliced olives, and worcestershire sauce and black pepper. Do not add salt. Saute for 5 minutes and remove from heat. Set aside to cool a little about 10 minutes. Next open and put complete package of liverwrust in a bowl add the onion and caper mixture mix real real good. Set aside
• 3. Next on a floured surface, Roll Puff pastry both sheets putting them together and making one large rectangle enough to enclose fillet of beef or roast beef. Size should be about 20 inches X 12 inches. Next take your mixtue of onions and capers and put on top and the sides of your roast. Coating the mixture all around the roast. Invert the coated beef carefully onto middle of the dough and fold up the longs sides of the dough to enclose the roast. Brush the sides with the egg white mixed with a teaspoon of water; to seal ends. Do both ends this way. Transfer tthe roast seam side down to a shallow roasting pan.
• 4. Next beat egg yolk with a fork and brush the roast al over with a pastry brush. Then with the egg white brush over all egg yolk. in other words paint pastry with the egg yolk then go ver it again with the egg white. Put into a preheated 400 degree oven and roast for 40 minutes. After time has elapsed lower oven to 350 degrees and bake 15/20 minutes more or until thermometer registers 130 degrees for medium rare. After 15/20 minutes have passed remove roast and let stand for 15 minutes.
• 5. In the pan where you roasted the beef the first time Add one cup hot water with with a spoon start stirring up all the meat bits and drippings and pour into a saucepan along with the wine, and beef broth and the dried onion bits and the montreal seasoning. Bring up the flame and reduce by one quarter. Add the corn starch to the cold milk and stir well to dissolve. Pour into broth mixture begin stirring with a wire wisk over medium flame until nice and thick. Cook for about five minutes.
• 6. Slice your roast abvout 3/4 of an inch each slice. Spoon some madeira sauce over the meat and serve. I served with my zippy garlic potatos(recipe is posted) took advantage of the oven and rosted them on the top shelf while roasting my meat on the bottom shelf. Add a nice green salad, a glass of wine and dinner is served. Bon Appetite. Enjoy