Beef Wellington  later than Cognac Sauce

Beef Wellington later than Cognac Sauce

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Beef Wellington later Cognac Sauce later Beef Tenderloin Fillet, Olive Oil, Egg, Frozen push announce Pastry, Dijon Mustard, Mushroom, Butter, Olive Oil, Shallots, Crimini Mushrooms, Cooking Sherry, Salt, Pepper, Grated Nutmeg, lively Parsley, Unsalted Butter, Shallots, Cognac, Beef Stock, Dijon Mustard, stuffy

The ingredient of Beef Wellington later than Cognac Sauce

  1. 2 pounds beef tenderloin fillet
  2. 2 teaspoons olive oil
  3. 1 egg
  4. 1 sheet frozen push announce pastry thawed
  5. 2 tablespoons Dijon mustard
  6. 3/4 cup mushroom prepared, Duxelle, already prepared - see recipe
  7. 1 tablespoon butter
  8. 1 tablespoon olive oil
  9. 3 tablespoons shallots finely minced
  10. 8 ounces crimini mushrooms fresh, sliced thin
  11. 1/4 cup cooking sherry
  12. salt
  13. pepper
  14. 1/2 teaspoon grated nutmeg well-ventilated light
  15. 2 tablespoons buoyant parsley chopped fine
  16. 1 attach unsalted butter cut into tablespoons
  17. 2/3 cup shallots minced fine
  18. 2/3 cup cognac
  19. 2 cups beef accrual
  20. 2 tablespoons Dijon mustard
  21. 1/2 cup unventilated whipping cream
  22. 1 tablespoon buoyant thyme leaves removed from stem and chopped fine
  23. salt
  24. pepper

The instruction how to make Beef Wellington later than Cognac Sauce

  1. Place a large sautu00e9 pan on cooktop and heat on medium-high heat. Add butter and oil to heated pan and let butter begin to foam. Add shallots and cook about 1 minute until transparent.
  2. Add the mushrooms to the pan. Let mushrooms cook until they begin to brown. Keep the heat on medium high and add the sherry to the mushrooms; cook until this liquid has evaporated, about 5 minutes. Season mushrooms with salt and pepper. Add the nutmeg and chopped parsley; taste for seasoning. Remove pan from heat and transfer the mushrooms to a bowl to cool to room temperature. When cool, cover and place in refrigerator.
  3. Heat olive oil in large skillet over high heat. Sear beef tenderloin filet on all sides. Transfer to platter, cover and chill in refrigerator until completely cooled.
  4. Place the cooked refrigerated mushrooms in a food processor bowl. Place the lid on bowl and lock into place. Use Quick ON and OFF pulses until the mushrooms are finely chopped but are not processed into a paste. Taste for seasoning. Remove from processor bowl; place in another bowl and cover with plastic. Place covered bowl into the refrigerator. It is important that it is cold before assembling the Wellington. This can be made the day before.
  5. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400u00b0F.
  6. Make the egg wash by whisking egg with two teaspoons of water and set aside. Lay puff pastry on countertop. Spread the dijon mustard thinly on top of the puff pastry about two inches from the edge. Spread the Sherry Mushrooms Duxelle on top of the mustard so it is evenly distributed, leaving a 2-inch edge all around pastry. Place seared/cooled tenderloin on top of mustard/mushroom prepared pastry. Pick up the top side of the pastry and lay over the top of the tenderloin. Now bring up the bottom side of the pastry and press on top of the other pastry. Wrap the pastry as tightly as possible around the meat. Fold each end of pastry like a burrito or present. Pick up the wrapped tenderloin and flip over, seam-side down; place on meat rack in sheet tray.
  7. Use pastry brush to lightly brush the top and ALL the sides of the pastry with the egg wash. Take a small paring knife and slice five 1-inch slits on the top of the dough. This allows for steam to escape. Do not make slits too large.
  8. Place prepared Beef Wellington on a three-sided cookie sheet lined with parchment paper. Transfer the parchment paper and prepared Beef Wellington onto the preheated Baking Stone. Bake for 45 minutes for medium rare meat temperature, 130-135u00b0F.
  9. Melt butter in large skillet. Add the shallots and sautu00e9 2-3 minutes. Pour the cognac in pan with the shallots; cook for about one minute scraping the bottom of the pan to lift any browned bits. Stir in the dijon mustard to mix with the cognac and shallots. Pour the beef stock in the pan and simmer on medium-high heat for about 15 minutes or until liquid is reduced. Stir in the cream and whisk to incorporate. Cook about 3 minutes, add the fresh chopped thyme and taste for seasoning. Sauce may be made one day ahead and warmed before serving with Beef Wellington. Keep in refrigerator until ready to re-warm on medium-low heat.
  10. When Beef Wellington is cooked, remove from oven by transferring it and the parchment paper back onto the cookie sheet. Let the Beef Wellington rest 10 minutes. Slice into 1-inch servings and serve immediately with the Cognac Sauce.

Nutritions of Beef Wellington later than Cognac Sauce

calories: 200 calories
carbohydrateContent: 6 grams
cholesterolContent: 55 milligrams
fatContent: 15 grams
fiberContent: 1 grams
proteinContent: 4 grams
saturatedFatContent: 8 grams
sodiumContent: 260 milligrams
sugarContent: 1 grams

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