Beef Wellington Recipe | Saveur

Directions

1. Make the Wellington: Liberally scatter about 1 tablespoon every of salt and black pepper on a plate and roll the meat within the seasoning, ensuring all sides and each ends are generously coated. To a big heavy skillet over medium-high warmth, add 1 tablespoon of the oil. When it’s sizzling and shimmering, add the meat and prepare dinner on all sides till mild golden brown, 2–3 minutes per aspect. Switch to a plate and put aside. 

2. To the skillet over medium warmth, add the remaining oil and the shallots. Cook dinner till softened, about 1 minute, then add the garlic and prepare dinner till aromatic, 30–60 seconds. Add the thyme and sage and prepare dinner till aromatic, about 30 seconds. Stir within the radicchio and prepare dinner till wilted and softened, about 2 minutes. 

3. Add the butter to the skillet, and when it’s melted, add the mushrooms and season generously with salt and black pepper. Cook dinner, stirring often, till the mushrooms launch their juices and switch golden brown, the liquid evaporates, and the combination reduces to a paste, 7–8 minutes. Take away from the warmth and stir within the chestnuts, breadcrumbs, and balsamic vinegar.

4. Mud a piece floor with somewhat flour. Roll the puff pastry to a 12- by 16-inch rectangle and refrigerate. Brush off the work floor and canopy with plastic wrap; chances are you’ll want greater than 1 layer. Lay the pastry on prime of the plastic with an extended edge dealing with you. Unfold the mushroom combination evenly throughout the pastry, leaving a 2-inch edge. In a small bowl, whisk collectively the egg yolks, a pinch of salt, and 1 tablespoon of water. Brush the rim of the pastry with a number of the egg wash and set the remaining egg wash apart. Wash and dry the skillet and return it to the range.

5. Place the meat on prime of the mushroom combination within the backside third of the pastry (once more, with an extended edge dealing with you) and gently and snugly roll the plastic wrap with the pastry over the meat to kind a decent, plump log, maintaining the sealed seam on the underside. Switch to a baking sheet and refrigerate for half-hour.

6. Place a rack within the middle of the oven and preheat to 425°F. Brush the pastry with the remaining egg wash and sprinkle with salt. Bake till the pastry is deep golden brown, 30–40 minutes. 

7. In the meantime, make the sauce: To the skillet over medium-high warmth, add the oil, shallots, and thyme and prepare dinner till the shallots soften, about 1½ minutes. Add the marsala and prepare dinner till lowered by about half, 8–10 minutes. Whisk within the mustard and flour. Add the inventory, deliver to a simmer, and prepare dinner till the sauce reduces to a skinny glaze and flippantly coats the again of a spoon, 15–20 minutes. Pressure and put aside.

8. Take away the Wellington from the oven and put aside to relaxation for 10 minutes earlier than carving. Serve with the sauce on the aspect.