Beef Wellington with Green Peppercorn Sauce

Best recipe, from “Cook’s Illustrated” Nov/Dec 2020

Wine pairing: Masseria Li Veli Pezzo Morgana, Salice Salentino 2016 Riserva.

Beef:

3 lb center-cut tenderloin roast, 12″ long and 4″ wide (diameter)
1 t kosher salt
1 t Dijon mustard
1 t pepper

Pastry:

3 1/4 c or 17 3/4 oz bread flour
2 3/4 sticks (22 T) unsalted butter, cut into 1/2″ cubes and chilled
1 t salt
1/2 c plus 1 T ice water

Duxelles: (savory mushroom filling)

8 shallots, peeled and chopped
2 lb cremini mushrooms, trimmed and quartered
1 stick (8 T) unsalted butter
1/4 t pepper
1/8 t salt
1 t Madeira (or Sherry / Port)
2 t fresh thyme, minced

Assembly:

12 slices prosciutto
1 large egg + 1 yolk

Creamy Green Peppercorn Sauce:

2 T butter
1/4 c green peppercorns
2 T shallot, minced
1 T flour
1 1/2 c beef broth
1/4 c brandy
2 T soy sauce
1 c heavy cream

Prep beef/pastry (Day 1):

Sprinkle all sides of beef with salt, wrap in plastic and refrigerate at least 12 h.

Pastry: mix flour, butter, and salt until crumbly and butter pieces are pea-sized. Drizzle in ice water while continuing to mix, until dough is smooth. Transfer to lightly floured counter.

Remove 1/4 of dough and shape into 6″ square. Shape the remaining dough also into a 6″ square. Wrap separately in plastic and refrigerate at least 8 h.

Either that night or the next morning, make the duxelles:
Process shallots and garlic until finely chopped, transfer to bowl. Process 1/2 the mushrooms until pieces are couscous-sized, remove to another bowl, then repeat for the rest.

Melt the stick of butter in a nonstick pan on medium-low. Add shallot mixture and cook, stirring, until softened (3-5 m). Stir in mushrooms, pepper, and salt; cook, stirring occasionally, about 45 m (until mushrooms give off all their liquid and start to sizzle).

Add the Madeira, cook and stir constantly for 2 m. Remove from heat and stir in the thyme. Let cool a bit before proceeding.

Assembly (Day 2):

Place 2-3 pieces of plastic wrap on counter to form a 30″ square.
Shingle prosciutto in center in 2 rows of 6 slices, to form a 14″ rectangle.
Spread duxelles over prosciutto, using an offset spatula to spread in an even layer, leaving 1″ border on all sides of the prosciutto.

Unwrap beef, pat dry with paper towels, brush all sides with mustard and sprinkle with pepper.
Place beef on one side of the duxelles (covering about 1/3 of it). Lift plastic with both hands and use it to wrap the roast in the duxelles + prosciutto. Tuck overhanging slices of prosciutto over the ends of the roast. Tightly roll in plastic, twist plastic tightly on each end, and refrigerate at least 30 m.

Line 2 rimmed baking sheets with parchment paper. Roll out large piece of dough on generously floured counter to 18″ x 16″ rectangle. Drape over rolling pin, transfer to a sheet, and refrigerate 15 m.
Roll smaller piece of dough into 16″ x 7″ rectangle. Transfer to second sheet and refrigerate.

Whisk egg + yolk. Lay large pastry sheet on counter, brush entire surface with the egg wash. Unwrap beef, place on pastry (leaving a margin for wrapping). Wrap pastry edge over beef, and roll the beef snugly. Leave 1″ overlap on seam, pinch seam together, then roll so seam is at the bottom.

Seal the ends of the roast as if wrapping a present – tuck pastry against meat and cut off excess.
Transfer to lightly greased roasting pan and refrigerate at least 15 m.

Place smaller sheet of pastry on counter, and cut into 14″ strips, using a pizza cutter or sharp knife.
Brush roast with egg wash, lay strips of dough in a diagonal pattern on the beef, tucking them in at the bottom. Leave 1/4″ – 1/2″ between strips.
Refrigerate roast 10 m.

Preheat oven to 450 F. Brush Wellington with egg wash, and roast until the beef reaches an internal temp of (only) 85 F and the crust is well browned and crisp. Transfer to wire rack, and let rest until the internal temp reaches 130 F for medium rare, about 40-45 m.

While it rests, make the pepper sauce:
Melt 2 T butter in saucepan on medium-low heat. Add peppercorns and shallot; cook, stirring frequently, until shallot is softened – 3-5 m.
Add 1 T flour and cook 2 m, stirring constantly.
Increase heat to medium and whisk in the broth, brandy, and soy sauce. Bring to a boil.
Cook, whisking occasionally, until mixture is reduced to 1 1/2 c, 12-15 m.
Add cream and cook, whisking occasionally, until reduced to 2 c, about 10 m. Season to taste.

To serve, transfer to carving board, and use a serrated knife to slice into 1″-thick pieces. Drizzle some pepper sauce over the pieces.

Photos and cinematography by smboro

Beef Wellington with Green Peppercorn Sauce

  • Servings: 6
  • Difficulty: medium
  • Print

Ingredients

    Beef:
  • 3 lb center-cut tenderloin roast, 12″ long and 4″ wide (diameter)
  • 1 T kosher salt
  • 1 T Dijon mustard
  • 1 T pepper
  • Pastry:
  • 3 1/4 c or 17 3/4 oz bread flour
  • 2 3/4 sticks (22 T) unsalted butter, cut into 1/2″ cubes and chilled
  • 1 t salt
  • 1/2 c plus 1 T ice water
  • Duxelles: (savory mushroom filling)
  • 8 shallots, peeled and chopped
  • 2 lb cremini mushrooms, trimmed and quartered
  • 1 stick (8 T) unsalted butter
  • 1/4 t pepper
  • 1/8 t salt
  • 1 T Madeira (or Sherry / Port)
  • 2 t fresh thyme, minced
  • Assembly:
  • 12 slices prosciutto
  • 1 large egg + 1 yolk

Directions

  1. Prep beef/pastry (Day 1)
  2. Sprinkle all sides of beef with salt, wrap in plastic and refrigerate at least 12 h. Pastry: mix flour, butter, and salt until crumbly and butter pieces are pea-sized. Drizzle in ice water while continuing to mix, until dough is smooth. Transfer to lightly floured counter. Remove 1/4 of dough and shape into 6″ square. Shape the remaining dough also into a 6″ square. Wrap separately in plastic and refrigerate at least 8 h.

    Either that night or the next morning, make the duxelles: Process shallots and garlic until finely chopped, transfer to bowl. Process 1/2 the mushrooms until pieces are couscous-sized, remove to another bowl, then repeat for the rest. Melt the stick of butter in a nonstick pan on medium-low. Add shallot mixture and cook, stirring, until softened (3-5 m). Stir in mushrooms, pepper, and salt; cook, stirring occasionally, about 45 m (until mushrooms give off all their liquid and start to sizzle). Add the Madeira, cook and stir constantly for 2 m. Remove from heat and stir in the thyme. Let cool a bit before proceeding.

  3. Assembly (Day 2):
  4. Place 2-3 pieces of plastic wrap on counter to form a 30″ square. Shingle prosciutto in center in 2 rows of 6 slices, to form a 14″ rectangle. Spread duxelles over prosciutto, using an offset spatula to spread in an even layer, leaving 1″ border on all sides of the prosciutto.

    Unwrap beef, pat dry with paper towels, brush all sides with mustard and sprinkle with pepper. Place beef on one side of the duxelles (covering about 1/3 of it). Lift plastic with both hands and use it to wrap the roast in the duxelles + prosciutto. Tuck overhanging slices of prosciutto over the ends of the roast. Tightly roll in plastic, twist plastic tightly on each end, and refrigerate at least 30 m.

    Line 2 rimmed baking sheets with parchment paper. Roll out large piece of dough on generously floured counter to 18″ x 16″ rectangle. Drape over rolling pin, transfer to a sheet, and refrigerate 15 m. Roll smaller piece of dough into 16″ x 7″ rectangle. Transfer to second sheet and refrigerate.

    Whisk egg + yolk. Lay large pastry sheet on counter, brush entire surface with the egg wash. Unwrap beef, place on pastry (leaving a margin for wrapping). Wrap pastry edge over beef, and roll the beef snugly. Leave 1″ overlap on seam, pinch seam together, then roll so seam is at the bottom.

    Seal the ends of the roast as if wrapping a present – tuck pastry against meat and cut off excess. Transfer to lightly greased roasting pan and refrigerate at least 15 m.

    Place smaller sheet of pastry on counter, and cut into 14″ strips, using a pizza cutter or sharp knife. Brush roast with egg wash, lay strips of dough in a diagonal pattern on the beef, tucking them in at the bottom. Leave 1/4″ – 1/2″ between strips. Refrigerate roast 10 m.

    Preheat oven to 450 F. Brush Wellington with egg wash, and roast until the beef reaches an internal temp of (only) 85 F and the crust is well browned and crisp. Transfer to wire rack, and let rest until the internal temp reaches 130 F for medium rare, about 40-45 m.

    To serve, transfer to carving board, and use a serrated knife to slice into 1″-thick pieces. Drizzle some pepper sauce over the pieces.



Credit: eat-well-travel-often.com

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