Hi, I'm Melina Barber, my husband Paul Barber.
We're at our restaurant, Flying Rhino Cafe in Worcester, Mass
and we're going to create a beef wellington that is the pièce de résistance for your
holiday dinner.
Alright, first thing we wanna do is get our tenderloin.
Get a nice chateaubriand, which is the center cut of the tenderloin, the very tenderest
part of the cow.
And we're just gonna season it lightly, salt, and obviously cracked fresh pepper.
So we get a nice hot pan going over here, a little olive oil, take our tenderloin, we're
gonna get a nice sear going.
Be very careful.
We're just gonna keep rolling it over.
See that nice brown color?
Kinda really sear it in, so I even do a little trick of searing the ends, and now the other end.
Okay, got that nice color all the way around, put it right onto a cooling rack.
So now, we're going to let it cool and leave it for Melina to do her work.
So, the components of a beef wellington are of course the beef tenderloin,
it's wrapped in puff pastry, with a layer of mushroom duxelles.
We're going to work on our mushroom duxelles, which is rough chopped mushrooms.
I have approximately about 3 or so cups.
I have a medium sized onion.
I have a whole shallot.
So I'm also adding a half a stick of butter and a little bit of maybe quarter cup or so
of sherry.
I'm gonna process that.
We really want it to become fine, really ground up.
Alright, it's starting to do its thing.
So as that's doing its thing, I'm gonna get my thyme ready to go.
And I just pull the end of the stem and pull off those tiny little leaves.
And we wanna get a good maybe tablespoon or so.
Pop that in there.
I also have a couple tablespoons of parsley.
Put that in there, a little bit of pepper and about a teaspoon of salt.
Okay, we're gonna set that on a pan.
Still has some big chunks of butter but their gonna melt in the oven, so we're not really
worrying about that.
Alright spread this out and get that right into the oven.
So, our duxelles is all set, cooled, and ready to go for our next application, and I get
my puff pastry dough that I bought at the market.
And it's not quite long enough to wrap my tenderloin, so I'm just gonna press the two
together.
And now I am going to spread my mushroom duxelles.
So lay that right there, and we are gonna smear some dijon mustard all over it, little
spice to it.
Ok, so now we are gonna roll this right up.
We are gonna flip it over, and then fold these sides up as well.
Do this super flip.
Now we wanna kinda make it really pretty, so I am taking this extra sheet of puff pastry,
and I'm going to make a peel strips for vines, and then some leaf shapes, so that it kinda
makes a very pretty presentation.
Embellish as much as you like, or keep it really simple with just some crosshatch lines.
Get one more of these guys and then I'm gonna egg wash it so that it gets a nice color.
You use a knife as well to kind of create a leaf look.
Ok, so we have an egg wash here just a little bit of water and egg.
I'm using my hand because I want to be delicate, and I want to etch in and out of all these
little crevices.
And some of the pieces that didn't maybe stick so well, I am gonna get underneath.
Alright, and this baby is ready for the oven.
So we are gonna check that in about 10 minutes.
You want an internal temperature of about a 125, it's gonna rest, go to 130, which will
give us a perfect medium rare.
So we are gonna make a horseradish sauce, where we take sour cream,
we do a Greek yogurt, of course the horseradish, you need that.
And then a fair amount of mustard we will give this a little mix up, a little extra
layer of flavor,
1 2 3 Worcestershire sauce and a little salt and pepper.
Mix that in and now we'll go check the tenderloin and see if we're up to temp.
Alright baby!
Here she is, looks good.
So I have baby root vegetables and some brussel sprouts that Paul is putting on our platter
for presentation.
So this thing is ready to plate.
We're gonna slice it table side.
We'll go right down the middle.
Oh yeah, beautiful, medium rare.
We are putting our Dijon horseradish cream sauce along the plate.
And I'm gonna slice it up just like a nice English cut,
kinda like half inch slice right down.
Just use your knife as a spatula.
Looks great!
And here we go, with our beef wellington.
Happy holidays!