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:
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 Eye of round for beef
1/4 cup dijon mustard
Salt and pepper to taste
2 Tbsp unsalted butter
4-6 slices ham or mortadella
1 box puff pastry or 1 recipe of my homemade puff pastry
Brush with yolk and a splash of water
Flakey salt
Pork Filling Variation:
2 Tbsp vegetable oil
1.5 lb pork tenderloin
salt and pepper to taste
1 Granny Smith apple, peeled and grated
2 tsp honey
4 Tbsp unsalted butter, divided in half (half for basting, half for apples)
1/4 cup white wine
1/3 cup Duxelles
2-4 slices mortadella
INSTRUCTIONS:
Duxelles Method:
Start by finely chopping the cremini mushrooms.
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.
Add in all the mushrooms and season with salt.
Let cook and stir often until the liquid is gone and the mushrooms turn to a paste. 3-5 minutes.
Turn off the heat. Add in unsalted butter and finely chopped garlic. Stir until thoroughly combined. Adjust salt and pepper levels if necessary.
Meat Method:
Start by patting the roast dry with paper towels. Season with salt and pepper.
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.
Optionally add in unsalted butter and baste it for 30 seconds.
Place to the side in a pan. Pouring any excess juice on top.
Place in a 400 F preheated oven for 15 minutes.
Once out of the oven, immediately brush the eye roast with dijon mustard.
Assembly Method:
Lay down two sheets of plastic wrap. One overlapping the other.
Lay down 4-6 slices of ham or mortadella followed by a dollop of the duxelle mixture to cover the meat.
Lay the eye roast on the lower third and use the plastic wrap roll all the way up with the cured meat.
Crimp the edges, roll together tightly, and chill for 20 minutes.
Roll out a sheet of puff pastry to ¼” thick.
Place the eye roast lower third of the puff pastry. Brush the border of the puff pastry with egg wash.
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.
Roll the meat over, crimp the edges, and roll tightly in plastic wrap. Chill for 15 minutes.
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.
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.
