By Blake Roche
Beef Wellington (But Cheaper)
Beef wellington is a Holiday tradition for many, but maybe you don't want to shell out the typical 80 bucks to do it. Maybe you don't even need it to be beef? Or maybe you can have your cake and eat it too. SUPPLIES USED: Induction Cooktop Potato Masher Marble Rolling Pin INGREDIENTS: Duxelles: 2 Tbsp olive oil 2 shallots finely chopped 1lb cremini mushrooms, very finely chopped Salt and pepper to taste 1 Tbsp unsalted butter 3 cloves garlic rough chopped Filling: 2 Tbsp vegetable oil 2.5 lb E
Updated at: Thu, 17 Aug 2023 04:51:29 GMT
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Ingredients
0 servings
Marble Rolling Pin
2 Tbspolive oil
2shallots
finely chopped
1 lbcremini mushrooms
very finely chopped
salt
to taste
pepper
to taste
1 Tbspunsalted butter
3 clovesgarlic
rough chopped
2 Tbspvegetable oil
2.5 lbEye of round
for beef
¼ cupdijon mustard
salt
to taste
pepper
to taste
2 Tbspunsalted butter
4 slicesham
or mortadella
1 boxpuff pastry
or 1 recipe of my homemade puff pastry
flakey salt
2 Tbspvegetable oil
1.5 lbpork tenderloin
salt
to taste
pepper
to taste
1granny smith apple
peeled and grated
2 tsphoney
4 Tbspunsalted butter
divided in half, half for basting, half for apples
¼ cupwhite wine
⅓ cupDuxelles
2 slicesmortadella
Instructions
Step 1
Brush with yolk and a splash of water
Step 2
Start by finely chopping the cremini mushrooms.
Step 3
In a medium skillet, heat olive oil over medium heat. Once hot, add shallots seasoned to taste with salt. Saute until soft, about 4-6 minutes.
Step 4
Add in all the mushrooms and season with salt.
Step 5
Let cook and stir often until the liquid is gone and the mushrooms turn to a paste. 3-5 minutes.
Step 6
Turn off the heat. Add in unsalted butter and finely chopped garlic. Stir until thoroughly combined. Adjust salt and pepper levels if necessary.
Step 7
Start by patting the roast dry with paper towels. Season with salt and pepper.
Step 8
In a medium skillet set over medium-high heat, add enough oil to coat the bottom of the pan and once super hot add in the eye roast and sear on all sides for 2-3 minutes, or brown on all sides.
Step 9
Optionally add in unsalted butter and baste it for 30 seconds.
Step 10
Place to the side in a pan. Pouring any excess juice on top.
Step 11
Place in a 400 F preheated oven for 15 minutes.
Step 12
Once out of the oven, immediately brush the eye roast with dijon mustard.
Step 13
Lay down two sheets of plastic wrap. One overlapping the other.
Step 14
Lay down 4-6 slices of ham or mortadella followed by a dollop of the duxelle mixture to cover the meat.
Step 15
Lay the eye roast on the lower third and use the plastic wrap roll all the way up with the cured meat.
Step 16
Crimp the edges, roll together tightly, and chill for 20 minutes.
Step 17
Roll out a sheet of puff pastry to ¼” thick.
Step 18
Place the eye roast lower third of the puff pastry. Brush the border of the puff pastry with egg wash.
Step 19
Begin rolling the meat up and when the seams are about to meet, brush another layer of egg wash across and trim off the remaining puff pastry.
Step 20
Roll the meat over, crimp the edges, and roll tightly in plastic wrap. Chill for 15 minutes.
Step 21
Place the wellington on a parchment lined baking sheet. Brush the wellington with egg wash. Optionally add an additional latticed puff pastry on top and brush with egg wash again.
Step 22
Top with flakey salt and toss into a 400 F preheated oven for 25-30 minutes or until golden brown and the internal temperature of the beef is 135 F.
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