Not only is Valentine’s Day on Tuesday, tomorrow is Galentine’s Day and we can’t think of a better recipe to not only impress your beau but you can impress your Gal-Pal’s with this wonderfully delicious and mouthwatering recipe.
This recipe comes from the Hell’s Kitchen Cookbook that we adapted for TYL. One thing about us, besides our love for Gilmore Girls and TV, we LOVE cooking shows (obviously), especially shows that involve Gordon Ramsay (yum). When we were in film school, our dear friend CJ, told us we had to watch Hell’s Kitchen. At that time, we knew of Gordon Ramsay but didn’t know much more than he was British, was a chef, and liked to yell. We weren’t sure if we were going to enjoy watching but once we started, we were hooked.
We not only watched all of the Hell’s Kitchen that Hulu had to offer, but every Gordon Ramsay show we could stream. We truly LOVE Gordon Ramsay especially his insults, specially when he calls people a donut or a donkey.
But if you watch enough Hell’s Kitchen, you see the same recipes made over and over and one of those recipes happened to be Beef Wellington. We didn’t know much, other than it seemed complicated, made Gordon yell at you if it wasn’t cooked right, and it looked freakin’ delicious. When we realized that Gordon had a steak house in Las Vegas, and they severed Beef Wellington, we booked our hotel and drove to Vegas to have one of the most amazing meals we had had in our adult lives. The years passed, and we kept saying, that we were going to learn, but we never did. And finally last Christmas, we decided Christmas Beef Wellingtons would be the perfect main dish for our holiday celebrations. After testing it three times, we finally figured it out. We think Gordon would have been proud of our determination!
And while this recipe can seem tedious and time intensive it’s totally worth the time and effort because the results are mouthwatering. It’s one of those recipes that once you learn it, you could almost do it without a guide. Its not so much about the measurements, its all in the feeling.
We guarantee if you make this for your significant other, you’ll definitely be getting some lovin’. Maybe find a use for any leftover blackberry sauce? Too dirty? Maybe, but you haven’t tasted this sauce. It’s so good, that just typing/thinking about it makes our mouths water.
Also, if you really want to get into the Valentine’s Day Mood, check out friend CJ’s band, The Summit. They just covered a sexy song from the Fifty Shades of Grey soundtrack that you can definitely listen to while eating our Beef Wellington.
GR’s Beef Wellington
- 1 pound mushrooms, coarsely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons chopped chives, heaping
- 2 pounds filet mignon (about four filets)
- 2 tablespoons canola oil
- ½ cup Dijon Mustard
- ¾ quarters pound prosciutto di Parma
- 1 egg yolk
- 1 tablespoon whole milk
- 1 sheet puff pastry, thawed
- sea salt
- kosher salt and pepper
Blackberry Reduction Sauce
- 8 ounces blackberries
- ¾ cup red wine
- ¾ cup chicken stock
- 1 tablespoon honey, heaping
- 2 tablespoons blackberry jam, seedless
- 2 tablespoons butter
- kosher salt and pepper
- Step 1: Combine mushrooms, salt and pepper in a food processer. Pulse until mushrooms are finely minced. They should form a rough paste.
- Step 2: In a medium sauté pan, spread the mushrooms out evenly and turn the pan on medium heat. Cook the mushrooms for 15 minutes or until all the moisture has evaporated.
- Step 3: Remove from heat and transfer to a bowl and stir in the chives. Set aside and allow to cool.
- Step 1: Remove filets and pat dry with a paper towels.
- Step 2: Season filets generously with salt and pepper on both sides. Don’t be afraid to aggressively season them. They can take it.
- Step 3: Heat a cast iron skillet* over medium high heat for 3 to 4 minutes. When the pan is hot and smoking add the oil.
- Step 4: Add the meat and sear on each side for 1 to 2 minutes. Don’t forget to “seal” the edges.
- Step 5: Once the meat has been seared, remove from the pan and brush the hot filets with Dijon mustard. Set aside and allow to cool for 10 to 20 minutes.
- Step 6: On a cutting board pull out a long piece of plastic wrap.
- Step 7: Depending on the size of your filet, lay down two pieces of prosciutto making sure they overlap or shingle style.
- Step 8: Next, split the duxelle mixture into fourths and scoop out ¼ onto the prosciutto and pat down into a thin layer.
- Step 9: Place the filet on top of the mushrooms.
- Step 10: Using the plastic wrap to help you, wrap the prosciutto around the filet. Wrap in plastic wrap and place in the fridge for 20 minutes.
- Step 11: Place a sheet tray in the oven and pre-heat the oven to 425°F
- Step 12: Mix together the egg and milk, set aside.
- Step 13: On a lightly floured surface roll out the puff pastry out until ¼ inch thick. Cut into fourths.
- Step 14: Wet the edges of the pastry and place the prosciutto wrapped filet in the center of the wellington. Cover tightly and place it on a plate and place in the fridge for 5 to 10 minutes’ seam side down.
- Step 15: Remove the hot sheet tray from the oven and place the wellingtons down and brush with the egg wash. Score the wellingtons and sprinkle with sea salt.
- Step 16: Place in the oven a cook until the internal temperature reads 120°F (medium rare) start with 20 to 25 minutes. The puff pastry should be a nice and golden brown color.
- Step 17: Remove from the oven and allow to cool for 5 to 10 minutes and serve with blackberry reduction sauce.
- Step 1: In a medium sauce pan, combine the wine, stock, and blackberries. Bring to a boil and cook until the blackberries have softened.
- Step 2: Using a fine mesh sieve (strainer) strain the sauce and through and push the liquid out. Discard the seeds and pulp.
- Step 3: Return the sauce to the pan and over medium-high heat, add the honey and jam.
- Step 4: Bring to a boil, and reduce the temperature. Cook until the mixture is reduced by half.
- Step 5: When you’re just about ready to serve your wellington and sauce, remove the sauce and add the butter. Swirl until the butter has melted. Season with salt and pepper and serve.
*If you don’t have a cast iron skillet, a non stick pan is fine. But don’t allow the pan to smoke before adding the oil. Add the oil, and allow the pan and oil to heat together.