I’ve been visited a few deli’s lately so I wanted to take little bits and pieces from each store and put together a meal. I think a Beef Wellington is a meal in itself so there is no need for other unneccessary starches or vegetables…..it was stuffed with mushrooms and it has a nice puff pastry so there you go. The sauce for this is a monster and I actually licked my plate when I was done. This is restaurant quality stuff right here. Super indulgent, great quality, and sure to put someone in a food coma.
Equipment:
- Sauce pan
- Baking sheet
Ingredients:
- Beef Wellington (A&J Meats)
- Glace de Viande (The Swinery)
- Prosciutto Ends (De Laurenti’s)
- Mirepoix……….50% onion, 25% celery, 25% carrot……small dice for this
- Red Wine
- Fresh Rosemary
- Black pepper, to taste
- Clarified Butter
- Whole Soft butter
Procedure:
- Place a little clarified butter in sauce pan then sear each side the prosciutto then remove each piece from pan
- Place onions in pan and caramelize then add carrots and celery
- Deglaze pan with red wine
- Add rosemary, pepper, and Glace de Viande (a very small amount)
- Simmer, DO NOT BOIL, for about an hour or two.
- Skim the fat off the sauce as you are cooking.
- When you have reached desired consistency of the sauce then strain it and place back in pan
- Pre-heat oven to 400F then cook Beef Wellington to desired doneness.
- About 5 minutes before it’s done baste the outside of the Wellington with clarified butter
- Remove Wellington when you are done then let rest
- Take pan with sauce and fold in whole butter into sauce then pour directly over Wellington and serve.
Enjoy,
Eric
