Chef Rob Ringler was live on Great Day to cook his famous Beef Wellington.
Ringler, showed Kim and Kopi what goes in to making a great Beef Wellington in Studio B.
Here's a look at the recipe for those who wish to try it at home:
Beef Wellington with Madeira Sauce
Beef Wellington is an English preparation of beef tenderloin coated with Mushroom duxelle, which is then wrapped in puff pastry and baked. Whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions (as with filet mignon) prior to wrapping and baking.
A Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, mushrooms, and Madeira wine, cooked in pastry.
I hope you enjoy this dish as much as I do.
Here is the recipe for four Beef Wellingtons with Madeira Sauce.
You will need:
For Mushroom Duxelle:
4 oz Button Mushrooms Sliced
1 Medium Portabella Mushroom Cut Into ½ inch Peaces
2 Tbsp Minced Garlic
6 oz Unsalted Butter
1 tsp Kosher Salt
1 tsp Course Ground Black Pepper
4 oz Brandy
For Beef Wellington:
4 ea 6oz Filet Mignon
4 tsp Kosher Salt
4 tsp Course Ground Black Pepper
2 oz unsalted butter
8 Tbsp Mushroom Duxelle (see recipe)
4 ea 6"X6" Puff Pastry Squares
2 Large Eggs (Beaten)
For Madeira Sauce:
1 Tbsp. Chopped Shallots
1 Tbsp. Minced Garlic
1 oz. Unsalted Butter
4 oz. Madeira Wine
8 oz. Beef Stock
½ tsp Ground Black Pepper
1 oz. Roux (see recipe)
1 oz. All Purpose Flour
1 oz. Unsalted Butter
First you will need to make the Mushroom Duxelle. In a large sauté pan, combine mushrooms, 2oz of the butter, minced garlic, salt and pepper. Sauté over high heat for two minutes then add the brandy. The brandy will flame up so don't stand too close! Continue to sauté until the brandy and all liquid is cooked off, then place on a cool pan and refrigerate the mushroom mixture. After the mushroom mixture is cool mix in a food processer with remaining 4oz of cool unsalted butter until smooth.
And now for the Beef Wellington, Season the filets of beef with salt and pepper. In a medium size sauté pan over med-high heat melt butter, and sear filets for one minute on each side until light brown. Filets should still be rare in the center. Remove filets from heat and refrigerate. After filets are cool, place 2Tbsp of Mushroom Duxelle on top of each filet and carefully wrap the filet with puff pastry dough joining the bottom corners underneath with a dot of the beaten egg. Paint the entire Wellington with beaten egg. At this point you can either store the Wellingtons covered in the refrigerator (they should hold for about two days at 40 degrees) or cook them. Preheat oven to 400 degrees. Place Wellingtons on a sheet pan coated with pan spray and cook to a golden brown for 10 (med rare) to 18 (well done) minutes depending on your meat temperature preference.
Finally for the Madeira sauce. In the same sauté pan used to brown the filets, over medium heat combine garlic, shallots and unsalted butter. Sauté until garlic is light brown. Deglaze the pan with the Madeira wine being careful of the initial ignition of the alcohol. Reduce the wine in half then add the beef stock and black pepper. Bring to a light simmer.
In a separate pan melt the butter and bring to a light simmer. Add the flour to the butter and mix thoroughly ensuring that the butter has completely absorbed all the flour with no lumps. The roux should look like a smooth paste.
Add the roux to the simmering sauce to thicken as needed. Then strain the sauce for a smooth texture.
Serve the sauce beneath the Beef Wellington and enjoy!!!!
Chef Rob Ringler CCC.