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Beef Wellington membungkus filet mignon yang di-sear dengan duxelles jamur dan prosciutto, lalu dipanggang dalam puff pastry.
Panaskan wajan besi berukuran sedang dan tambahkan minyak. Dengan api sedang-tinggi, sear daging yang sudah dibumbui hingga kecoklatan di semua sisi, sekitar 1 menit per sisi.
Heat a medium-sized, heavy skillet. Add the vegetable oil and, over medium-high heat, sear the seasoned beef until it's browned on all sides, including the edges, for about 1 minute per side.
Pindahkan ke piring. Oleskan mustard ke semua sisi daging. Biarkan dingin di lemari es.
Transfer the seared beef to a plate. Coat all sides well with the brown mustard. Place it in the refrigerator to cool completely.
Dalam wajan yang sama, tambahkan minyak zaitun untuk membuat "duxelles." Masukkan jamur dan bawang merah, lalu mulai ditumis. Tambahkan sedikit mentega bersama bawang putih, thyme kering, dan sedikit sherry.
Using the same skillet, add the olive oil to prepare the "duxelles." Add the finely chopped mushrooms and shallots and begin to sauté them. Add a bit of butter along with the minced garlic, dried thyme, and an optional dash of Sherry wine.
Masak dan aduk hingga semua cairan menguap, sekitar 25-30 menit. Tambahkan sedikit garam dan lada hitam, lalu pindahkan ke mangkuk untuk didinginkan. [Siapkan hidangan sampingan]
Continue to cook and stir until all the liquid has evaporated, which should take about 25-30 minutes. Season with a dash of salt and pepper, then transfer the mixture to a bowl to cool. [Tend to your side dishes]
Letakkan plastik wrap di atas permukaan kerja (2x panjang dan lebar daging). Susun irisan prosciutto di atas plastik (saling tumpang tindih) membentuk pola persegi 6". Oleskan duxelles tipis-tipis di atas prosciutto.
Lay a sheet of plastic wrap on your work surface; it should be twice the length and width of the beef. Arrange the prosciutto slices on the plastic wrap, shingling them to form a 6-inch square pattern. Spread the cooled duxelles thinly and evenly over the prosciutto.
Letakkan daging di bagian bawah irisan prosciutto pertama. Menggunakan plastik wrap, mulai gulung daging dengan ketat, lipat sisi-sisi prosciutto saat menggulung. Puntir kedua ujung plastik dengan rapat. Pindahkan ke freezer selama 10 menit.
Position the beef at the bottom edge of the first prosciutto slice. Using the plastic wrap as an aid, begin to roll the beef up tightly, carefully tucking in the prosciutto sides as you go. Twist the ends of the plastic wrap tightly to secure the roll. Transfer this to the freezer for 10 minutes.
Taburi permukaan kerja dengan sedikit tepung dan bentangkan puff pastry. Letakkan daging di tengah dan potong sedikit sisi dan bagian atas pastry. Oleskan egg wash pada tepi pastry dan lipat hingga rapi (seperti membungkus hadiah).
Lightly flour your work surface and unroll the puff pastry. Place the chilled beef in the center of the pastry. Trim off any excess pastry from the sides (and top) as needed. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the beef, sealing it like a present or gift.
Letakkan dengan bagian sambungan menghadap ke bawah di piring. Hias bagian atas dengan anyaman atau tanda X sederhana (gunakan egg wash sebagai lem), lalu dinginkan selama 20 menit.
Place the Wellington seam-side down on a plate. If desired, decorate the top by braiding or creating a simple "X" pattern (using a little egg wash as adhesive). Chill the made Wellington for 20 minutes.
Panaskan oven hingga 400°F (sekitar 200°C).
Preheat your oven to 400°F.
Pindahkan Wellington ke loyang yang sudah dilapisi kertas perkamen. Oleskan egg wash ke seluruh permukaan dan taburi garam serpihan.
Carefully transfer the Wellington to a parchment-lined baking sheet. Brush the entire surface with the remaining egg wash and sprinkle with flaky salt.
Panggang hingga pastry berwarna keemasan dan bagian tengah mencapai suhu 120°F untuk medium-rare, sekitar 25 menit. Biarkan beristirahat 10 menit sebelum memotong di tengah (membagi Wellington menjadi dua).
Bake until the pastry is golden brown and a meat thermometer inserted into the center registers 120°F for medium-rare, which should take about 25 minutes. Allow the Wellington to rest for 10 minutes before making a center cut (dividing it into two portions).
Sendokkan saus pengurangan port wine/daging sapi di setiap piring. Tambahkan Wellington dan siram dengan sedikit gravy lagi. Lengkapi hidangan dengan sajian sampingan dan nikmati.
Spoon a port wine/beef reduction sauce onto each plate half. Place a portion of the Wellington on top, then drizzle with a bit more gravy. Complete the dish with your chosen side dishes, then serve and enjoy.
