Peekaboo Beef Wellington
Ingredients: Puff pastry, Beef tenderloin steak, Mushrooms, Shallot, Fresh thyme · 60 min cook time · 700kcal · ~₩37,900
Ingredients
2sheets Puff pastry, 1piece Beef tenderloin steak, 150g Mushrooms, 1개 Shallot, 1sprig Fresh thyme, 1slice Truffle brie, 2slices Pate (pork and duck liver), 0.5tsp Kosher salt, 1pinch Freshly ground black pepper, 1tbsp Olive oil, 1tbsp Butter, 1tbsp Clarified butter, 30ml Sherry wine, 1tsp Sherry vinegar, 120ml Beef bone broth, 1tbsp Cream, 1tbsp Cold diced butter, 1pinch Chives
Instructions
1. Cut two large circles from partially frozen puff pastry and transfer them onto a parchment-lined baking sheet.
2. Prick the dough all over with a fork (docking) to hinder rising and ensure a crispy, thin pastry.
3. Bake the docked puff pastry in a 400°F (200°C) oven for 15 minutes.
4. Press the baked pastry circles and flip them over. Return to the 400°F (200°C) oven for another 10 to 15 minutes until deeply golden brown.
5. Transfer the cooked puff pastry to a baking rack and let it cool completely. Trim off any excess pastry if desired.
6. Season the beef tenderloin steak simply with kosher salt and freshly ground black pepper. Set aside.
7. Heat olive oil and butter in a pan over medium-high heat. Add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until moisture is released, then they brown and take on color.
8. Add thinly sliced shallots to the mushrooms and cook for a couple of minutes until translucent.
9. Turn off the heat and toss in fresh thyme leaves. Stir to combine. Transfer the mushroom mixture to a bowl and set aside.
10. Place the same pan back on the stove. Add clarified butter and heat to medium-high until hot.
11. Sear the tenderloin steak for about 3 minutes per side until nicely browned. Sear the edges as well to remove raw appearance and add color.
12. Remove the steak to a plate and let it rest for 4-5 minutes, loosely covered with foil.
13. Deglaze the pan with sherry wine and sherry vinegar. Be careful, as it may flame up. Boil on medium-high for about 30 seconds until reduced by half.
14. Add beef bone broth, a pinch of salt, and freshly ground black pepper. Bring to a boil, then reduce heat and boil for about 2 minutes until liquids reduce to about 1/4 cup.
15. Reduce heat to low. Add a touch of cream and cold diced butter. Emulsify by stirring or shaking the pan until the sauce is set.
16. Turn off the heat. Place the warm steak on one of the puff pastry pieces. Top with thin slices of pate, then the sauteed mushrooms, and finally one thin slice of truffle brie.
17. Pour the pan sauce over the assembled Wellington. Finish with a pinch of chives.
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