Beef Wellington
Ingredients: bacon, shallots, cremini mushrooms, maitake mushrooms, garlic · 100 min cook time · 850kcal · ₩68,400
Ingredients
150g bacon, 3ea shallots, 450g cremini mushrooms, 450g maitake mushrooms, 2ea garlic, 1줄기 thyme, 1약간 kosher salt, 1약간 black pepper, 1tsp soy sauce, 800g filet mignon, 2시트 puff pastry, 2tbsp dijon mustard, 1ea egg, 150ml olive oil, 1ea parsley, 1ea cilantro, 4마리 anchovies
Instructions
1. Chop bacon and shallots finely.
2. Cook bacon in a skillet until rendered.
3. Finely chop cremini and maitake mushrooms.
4. Add shallots, minced garlic, and thyme to the skillet.
5. Add chopped mushrooms to the skillet, season with kosher salt, black pepper, and soy sauce, and cook down until moisture is released.
6. Transfer the mushroom mixture to a sheet and chill in the refrigerator.
7. Season the filet mignon with kosher salt and black pepper.
8. Sear the filet mignon in a hot skillet briefly to build crust and flavor.
9. Refrigerate the seared beef to cool it down.
10. Roll out the puff pastry sheets.
11. Brush the cooled beef with Dijon mustard.
12. Spread the cooled mushroom mixture over the puff pastry, place the mustard-coated beef on top, wrap tightly, and seal the edges with egg wash.
13. Chill the assembled Wellington in the refrigerator.
14. Brush with egg wash, score the pastry lightly, and bake at 425 degrees Fahrenheit until internal temperature reaches 115 degrees.
15. Make the green sauce by blending parsley, cilantro, anchovies, garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper.
16. Let the Wellington rest, slice, and serve with the green sauce.
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