Ingredients: cold butter, flour, kosher salt, sugar, egg · 150 min cook time · 950kcal · $43.80
Ingredients
454g cold butter, 454g flour, 15g kosher salt, 10g sugar, 1ea egg, 170g baby spinach, 1bunch fresh parsley, 1bunch fresh sage, 100g panko bread crumbs, 0.5ea lime, 1kg center-cut beef tenderloin roast
Instructions
1. Cut cold butter into large cubes, toss with flour, salt, and sugar, then mix in just enough cold water to form a shaggy dough. Chill in the fridge.
2. Roll and fold the pastry dough six times, chilling in between to keep butter cold and gluten relaxed.
3. Trim the beef tenderloin roast, removing the eliacus, chain, and silver skin. Season aggressively with salt and pepper.
4. Sear the beef tenderloin briefly in an extremely hot pan to get color on the outside.
5. Simmer beef trimmings, shallots, tomato paste, red wine, and water for at least an hour to make the sauce.
6. Blend baby spinach, parsley, sage, panko bread crumbs, lime juice, salt, pepper, and ground ginger into a smooth paste.
7. Coat the seared beef roast in mustard and wrap it tightly in the green paste using plastic wrap.
8. Roll out the rough puff pastry, wrap the beef tightly, seal the seams with egg wash, and chill.
9. Strain the sauce, infuse with fresh thyme, reduce slightly, and emulsify in cold butter.
10. Brush the Wellington with egg wash, score the top lightly with a knife, and bake at 425F convection until internal temperature hits 110F.
11. Rest the beef Wellington, slice with a serrated knife, and serve flooded with the red wine butter sauce and broccolini.