Individual Beef Wellington.
We have literally exactly
one and a half pounds of mushrooms to make four.
They cook way down.
I use stemmed, wiped, Creminis and Maitake mushrooms,
and then I get a pan nice and hot
and I melt six tablespoons of butter
for one and a half pounds of mushroom.
I know that sounds like a lot, it isn't.
Then we're going to add that as soon as the butter foams.
As soon as the butter melts and foams.
We're working over medium high heat in a nice hot pan.
We're going to brown the mushrooms
with nothing added, no salt.
For the meat, all I did
was make sure they're similar shape and size.
For the pate, I bought one eight ounce terrine of mousse.
For the puff pastry, I have an egg
that we're going to turn into a little egg wash.
I have a brush, an egg.
If a little bit of shell goes in,
remember shell attracts to shell,
just dunk the shell back in and it's like a magnet,
it'll go right back up.
We're just going to beat this with a fork
and add the teeniest splash of water
and that'll be our egg wash.
While the Wellingtons are in the oven,
which will take 20, 25 minutes,
I have blanched Broccolini with shallots
and I added a little garlic for John.
We'll just dress this with olive oil, salt and pepper,
and that'll be our side dish.
Okay, so our mushrooms are starting to cook down,
but these have been on here awhile.
I gotta tell you, it takes a while.
We're letting them brown fully
and become really fragrant and meaty.
Meanwhile, we're gonna go ahead
and caramelize both sides of our meat.
We're gonna put our filets
seasoned with salt and pepper, pat very dry
and we brought them to room temperature for 20 minutes.
We're gonna put them into a very hot cast iron skillet
and we're going to let them cook
about two minutes on each side.
We just want to brown them,
we're going to leave them extremely rare.
They're going to finish cooking en croute
inside our puff pastry crust.
Okay, our mushrooms are brown.
Now we're finally going to add our salt
and a little pepper,
two large finely chopped shallots,
and our thyme.
I'm turning the heat down a little
just to sweat out those shallots a bit.
We are ready with the two minutes on each side,
these guys, our browned filet.
We're gonna to add the sherry to this,
about a half a cup and let it cook out,
and then we're going to cool everything.
Okay, look how much the mushrooms have cooked down.
This giant pan was filled to the top.
All I did was roll out the puff pastry,
which came in a package,
on a touch of flour on the work surface here
and I took about two ounces each per portion.
One container, eight ounce,
this is what it looks like when you buy it at the store.
All I did was cut it into four pieces
and I manipulated it to be these little discs here.
We have the cooled meat,
so a little Dijon mustard on the top, a teaspoon or so per
and I simply spread it around
with the back of a spoon, little dollop.
Now we're gonna take about a quarter of each of this.
Take the meat, and see what I'm doing?
You put the the mustard side down,
gently press into place.
Now we're going to wrap the beef carefully in the pastry.
Then you flip and press.
Now we're going to repeat this
and pop them in the oven at 400 degrees,
center rack, egg washed.
You can make designs, you can add some stuff to the top,
you can just cut air vents, do whatever you want,
but egg wash it, put it in the oven, about 20 to 25 minutes.
Here's our roast Broccolini.
I'll put a little of that alongside.
Here's the drum roll.
Regular steak knife is going right through.
(whistle)
(chimes)