Restaurateur Rich Melman and chef Doug Psaltis of Booth One in Chicago run through how to master this English classic
Recipe courtesy of restaurateur Rich Melman and chef Doug Psaltis of Booth One in Chicago
Beef Wellington with Mushroom Bordelaise Sauce
• 1 1/2 pounds cremini mushrooms, halved lengthwise
• 2 tablespoons olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 5 tablespoons crème fraîche
• 2 tablespoons store-bought mushroom-truffle sauce, such as Urbani
• 1 tablespoon chopped flat-leaf parley, plus sprigs for garnish
• 4 ounces chicken breast, cubed
• One 3-pound center-cut beef tenderloin roast, trimmed
• One 14- to 16-ounce package puff pastry, thawed
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• 3 cups Bordelaise Sauce (recipe follows)
1. Preheat the oven to 450° F. On a large baking sheet, toss the mushrooms with olive oil; season with salt and pepper. Roast the mushrooms until tender and golden, about 20 minutes. Let cool.
2. In a food processor, pulse the roasted mushrooms until smooth; scrape into a large bowl. Fold in half the crème fraîche, the truffle mushroom sauce and the parsley until incorporated. Set mushroom mixture aside.
3. In the same food processor, combine the chicken and remaining crème fraîche; process until smooth. Fold chicken mixture into the mushroom mixture until evenly combined.
4. Using kitchen twine, tie the tenderloin at 4 evenly spaced intervals so that it holds its shape. Drizzle with olive oil and season all over with salt and pepper.
5. Heat a large, heavy dry skillet over medium-high heat. Sear all sides of the tenderloin, including ends, until golden-brown, about 2 to 3 minutes per side. Let rest until cool enough to handle, and remove the twine. Wrap the tenderloin tightly in plastic wrap and chill 30 minutes to 1 hour so that it maintains its shape.
6. Meanwhile, carefully roll out the puff pastry on a lightly floured surface. Spread the mushroom-chicken mixture over the pastry. Place the chilled tenderloin on top, and carefully enclose the puff pastry around it. Brush the seams of the pastry with egg wash and crimp the ends with a fork. Place the Wellington seam-side down on a baking sheet; chill for 2 hours or overnight.
7. Preheat the oven to 425° F. Lightly score the top of the puff pastry on a bias with a sharp knife. Brush all over with egg wash.
8. Bake the Beef Wellington until the pastry is golden-brown and an instant-read thermometer inserted into the center of the beef registers 125° F, about 40 to 45 minutes. Remove the Wellington from the oven and let rest before cutting into thick slices. Garnish with sprigs of parsley and serve with the Bordelaise Sauce. Serves 8.
• 2 tablespoons butter
• 1 shallot, peeled and thinly sliced
• 1 cup red wine
• 1 quart veal stock
1. In a medium saucepan over medium heat, melt the butter. Add the shallot and sauté until lightly browned.
2. Add the red wine and bring to a boil, then reduce heat to medium-low. Reduce the wine to about 1/4 cup.
3. Working in batches, add the veal stock and reduce slightly between each batch until the Bordelaise Sauce is slightly thickened, so that it coats the back of a spoon.
Sommelier’s pick: Château de Beaucastel Châteauneuf-du-Pape 2012 (95 points, $120)
“This is equal parts Mourvèdre and Grenache, which is a fantastic way to showcase these varieties. The meatiness of the Mourvèdre is rounded out by the more fruity Grenache, and both offer spiciness to showcase the intense flavors of the Wellington.”—Seth Wilson, Booth One sommelier