AuthorMartinRemove the Chateaubriand from the refrigerator to allow it to come to room temperature and prevent temperature shock during searing. Season with salt and freshly ground black pepper, then sear on all sides in a pan until browned.
Tie the Chateaubriand with foil or kitchen twine to help it keep its shape during cooking. Add a piece of butter, a sprig of rosemary, and a sprig of thyme, then vacuum seal it.
Cook in a water bath at 55°C - 57°C (131°F - 135°F) for approximately 2 hours. Alternatively, you can bring it to the correct core temperature in the oven using a meat thermometer. Meanwhile, you can prepare the rest of the Beef Wellington (steps 5-7).
Once the Chateaubriand reaches the correct core temperature, let it cool completely in the refrigerator.
For the Duxelles, finely chop the mushrooms. Cut the shallots into a fine brunoise and chop the garlic.
In a pan, slowly sauté the shallots and garlic with a little butter and neutral oil. Add some chopped thyme, then add the chopped mushrooms to the pan. Season everything with salt and freshly ground black pepper, and cook over low heat until the liquid from the mushrooms has evaporated, and the mixture begins to stick to the bottom of the pan and develop some color. This is the right moment to remove everything from the pan and let it cool.
Make a smooth crepe batter in a blender with the eggs, flour, milk, and spinach. Bake crepes on a greased baking sheet at 120°C (250°F).
Trim the crepes to the right size, lay them out, and top with Parma ham. Then evenly spread the Duxelles on top.
Seal the cooked Chateaubriand on all sides and spread evenly with Dijon mustard. Place it in the center of the Duxelles on one side and carefully roll up the package.
Trim the ends slightly, wrap tightly with foil, and let rest in the refrigerator for 1 hour.
Remove from the refrigerator and wrap the roll in puff pastry. Then, you can let the Beef Wellington rest in the refrigerator again.
Brush with an egg yolk-water mixture.
To make the Beef Wellington even more attractive, we can use a pastry lattice roller to create a pattern on a piece of puff pastry.
Carefully place the pastry lattice over the Beef Wellington and brush again with an egg yolk-water mixture.
Bake the finished Beef Wellington in the oven at 180°C (350°F) for approximately 15 minutes or until the puff pastry is crispy and golden brown.
Remove from the oven, let it rest briefly, then slice with a very sharp knife or a serrated knife.
Serve with a bit of demi-glace.
Ingredients
Directions
Remove the Chateaubriand from the refrigerator to allow it to come to room temperature and prevent temperature shock during searing. Season with salt and freshly ground black pepper, then sear on all sides in a pan until browned.
Tie the Chateaubriand with foil or kitchen twine to help it keep its shape during cooking. Add a piece of butter, a sprig of rosemary, and a sprig of thyme, then vacuum seal it.
Cook in a water bath at 55°C - 57°C (131°F - 135°F) for approximately 2 hours. Alternatively, you can bring it to the correct core temperature in the oven using a meat thermometer. Meanwhile, you can prepare the rest of the Beef Wellington (steps 5-7).
Once the Chateaubriand reaches the correct core temperature, let it cool completely in the refrigerator.
For the Duxelles, finely chop the mushrooms. Cut the shallots into a fine brunoise and chop the garlic.
In a pan, slowly sauté the shallots and garlic with a little butter and neutral oil. Add some chopped thyme, then add the chopped mushrooms to the pan. Season everything with salt and freshly ground black pepper, and cook over low heat until the liquid from the mushrooms has evaporated, and the mixture begins to stick to the bottom of the pan and develop some color. This is the right moment to remove everything from the pan and let it cool.
Make a smooth crepe batter in a blender with the eggs, flour, milk, and spinach. Bake crepes on a greased baking sheet at 120°C (250°F).
Trim the crepes to the right size, lay them out, and top with Parma ham. Then evenly spread the Duxelles on top.
Seal the cooked Chateaubriand on all sides and spread evenly with Dijon mustard. Place it in the center of the Duxelles on one side and carefully roll up the package.
Trim the ends slightly, wrap tightly with foil, and let rest in the refrigerator for 1 hour.
Remove from the refrigerator and wrap the roll in puff pastry. Then, you can let the Beef Wellington rest in the refrigerator again.
Brush with an egg yolk-water mixture.
To make the Beef Wellington even more attractive, we can use a pastry lattice roller to create a pattern on a piece of puff pastry.
Carefully place the pastry lattice over the Beef Wellington and brush again with an egg yolk-water mixture.
Bake the finished Beef Wellington in the oven at 180°C (350°F) for approximately 15 minutes or until the puff pastry is crispy and golden brown.
Remove from the oven, let it rest briefly, then slice with a very sharp knife or a serrated knife.
Serve with a bit of demi-glace.
