Cape Grim Beef Wellington for Two Topped with Demi-Glace
Cape Grim Beef Wellington for Two Topped with Demi-Glace
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Category
Main Dishes
Show off your culinary skills with this delicious Beef Wellington.
Author:Herd & Grace
Ingredients
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1 Cape Grim Chateaubriand (avg 24 oz)
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1 Packet of Campo Grande Ibérico Pork Paleta
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¼ Cup Old World Bohemian Blend Mustard
¾ Cup Sautéed Spinach
¾ Cup Mushroom Duxelles
2 Sheets Puff Pastry
1 Large Egg (beaten)
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1 Tablespoon Sabatino Tartufi | Truffle Spread
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¼ Cup Stock Shop Co Demi Select Glace
Kosher Salt
Ground Black Pepper
Vegetable Oil
Directions
Prep your Herd & Grace Chateaubriand the two days before you prepare this recipe by letting it defrost in your refrigerator, ideally 48 hours.
Take the Chateaubriand out of the packaging by slicing a clean cut at the top, pulling it out, and then patting it dry.
Let the steak come to ambient temperature by letting it rest in room temperature for 30 minutes.
Season your steak generously with kosher salt and ground black pepper. Let it sit for an additional 15 minutes to let the seasonings soak in to the steak.
Heat up a cast iron skillet until you can see some smoke start to build. Add vegetable oil to coat the pan. Then, drop in your steak and sear for 2 minutes on each side to create a delicious crust. Remove from pan and let rest while you prepare the base of the Beef Wellington.
Arrange one packet of Campo Grande Paleta on plastic wrap into a rectangle that is big enough to cover the whole tenderloin.
Spread the mushroom duxelles evenly over the paleta. Then, spread the sautéed spinach evenly over the mushroom duxelles. Pat everything down to create a consistent area.
Smear the mustard evenly over the seared Chateaubriand. Next, set the Chateaubriand on top of the sautéed spinach, mushroom duxelles, and prosciutto base.
Lift the plastic wrap and roll the mixture tightly together so the prosciutto evenly covers the components. Twist the ends of the plastic wrap tightly into a log and transfer to the fridge to chill for 30 minutes.
Preheat your oven to 425°. Lightly flour your work surface then set down a puff pastry sheet. After the Beef Wellington log has cooled, set it in the middle of the puff pastry sheet and add egg wash around the sides.
Drape another puff pastry sheet over the log so it completely covers it. Next, press around the log to create a tight seal. Remove the excess puff pastry with a knife and trim to shape. Then, take a fork and press down around the outside of the puff pastry so it binds the top and the bottom together.
Cover generously with the egg wash. Then set in the fridge for 15 minutes to allow the puff pastry to set.
Once set, cook the Beef Wellington until you reach your desired internal temperature. Our Herd & Grace Thermometers are great for this! Ideally, you should have a nice golden crust.
After cooking, set aside for 15-20 minutes to allow the roast to finish cooking. Now, it’s time to slice and serve! Enjoy your romantic dinner for two.
Recipe Video
Recipe Note
Cooking Temperatures Based On “Doneness”:
Rare: <115F
Medium-Rare: 120F
Medium: 135F
Medium-Well: 150F
Well-Done: 155-160F