Christmas Dinner

I attempted to make a “fancier” Christmas dinner this year instead if the usual stew, roasted chicken, or leg of lamb. These meals are some of my husband’s favorites and most requested, but I thought I’d try something a little different and landed on Beef Wellington. Why, you ask? Because I thought it sounded delicious and worthy of the season. It also ended up being a little stressful and a lot time consuming, but so very worth it! And the green peppercorn sauce…where to begin? Just make this.

The Ultimate Beef Wellington (via Food Network)

‘Twas the night before Christmas…

And in one single room of the house I was stirring and stirring, the aroma of duxelles making me water from the mouth.

Duxelles is a mixture of finely chopped mushrooms, shallots, garlic, and thyme. Mushrooms have loads of water, so you need to take the time to burn most of it off…

Until you get something that looks like this. If it’s a bit crumbly and sticks to the pan, you’ve done it right. If you rush this part and leave too much moisture you may end up with a soggy puff pastry.

Sear this bad boy to get a nice crust.

Tie the tenderloin up before searing so you get a nice uniform shape for even cooking. Set it aside to cool off and in the meantime use the same pan to make the peppercorn sauce.

I did this the night before so I could ensure that everything was going to be cooled for the puff pastry.

I also skipped using prosciutto in my recipe, so my process is a bit different.

Saute the shallots, garlic, and thyme.

Off heat, add the brandy (this is Christmas people!) and flambe with a long lighter or match.

After flame dies down completely, add beef stock and reduce by half.

Strain out solids then add cream and grain mustard.

Reduce by half again (yes, time consuming for real).

Remove from heat and add green peppercorns.

I don’t have pictures from the beginning of this part of the process because at this point I was starting to stress all the way out.

Spread the cooled duxelles on the rolled out pastry.

Place the tenderloin at one end and roll. Tuck in the ends to seal and score as desired. I added some steam vents as well.

Wash with beaten egg and place in 425 degrees F oven for 40-45 min until pastry is golden and beef registers 125 degrees on thermometer.

Let it rest for carryover cooking and re-absorption of juices.

Remember, you are trying not to have soggy pastry.

Aaaand…voila! Beef Wellington.