I do the majority of the cooking in my house so on Valentine's Day my sweet husband brings out all of his kitchen magic to make me an amazing meal. This year he has out done himself by making one of the best meals this kitchen has seen! He used a Tyler Florence recipe for the Beef Wellington and a Food Network recipe for Bacon Hasselback Potatoes.
This was an all day event in our kitchen, but I promise you won't be disappointed with these recipes! All of the recipes and links from Food Network are listed below!
Beef Wellington - Copied from Food Network
* Our Modifications
Ingredients
For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
*(Mixture of shiitake and cremini mushrooms)
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
*(2 1/4lbs, making us dinner for 3 nights!)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
*(Champagne Mustard from Stonewall Kitchen)
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
*(Omit chives)
Directions
To
make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food
processor and pulse until finely chopped. Add butter and olive oil to a
large saute pan and set over medium heat. Add the shallot and mushroom
mixture and saute for 8 to 10 minutes until most of the liquid has
evaporated. Season with salt and pepper and set aside to cool.
To
prepare the beef: Tie the tenderloin in 4 places so it holds its
cylindrical shape while cooking. Drizzle with olive oil, then season
with salt and pepper and sear all over, including the ends, in a hot,
heavy-based skillet lightly coated with olive oil - about 2 to 3
minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap
(plastic needs to be about a foot and a half in length so you can wrap
and tie the roast up in it) on top of your cutting board. Shingle the
prosciutto so it forms a rectangle that is big enough to encompass the
entire filet of beef. Using a rubber spatula cover evenly with a thin
layer of duxelles. Season the surface of the duxelles with salt and
pepper and sprinkle with fresh thyme leaves. When the beef is seared,
remove from heat, cut off twine and smear lightly all over with Dijon
mustard. Allow to cool slightly, then roll up in the duxelles covered
prosciutto using the plastic wrap to tie it up nice and tight. Tuck in
the ends of the prosciutto as you roll to completely encompass the beef.
Roll it up tightly in plastic wrap and twist the ends to seal it
completely and hold it in a nice log shape. Set in the refrigerator for
30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On
a lightly floured surface, roll the puff pastry out to about a 1/4-inch
thickness. Depending on the size of your sheets you may have to overlap
2 sheets and press them together. Remove beef from refrigerator and cut
off plastic. Set the beef in the center of the pastry and fold over the
longer sides, brushing with egg wash to seal. Trim ends if necessary
then brush with egg wash and fold over to completely seal the beef -
saving ends to use as a decoration on top if desired. Top with coarse
sea salt. Place the beef seam side down on a baking sheet.
Brush
the top of the pastry with egg wash then make a couple of slits in the
top of the pastry using the tip of a paring knife - this creates vents
that will allow the steam to escape when cooking. Bake for 40 to 45
minutes until pastry is golden brown and beef registers 125 degrees F on
an instant-read thermometer. Remove from oven and rest before cutting
into thick slices. Garnish with minced chives, and serve with Green
Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter
Greens.
Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained
Add
olive oil to pan after removing beef. Add shallots, garlic, and thyme;
saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a
long kitchen match. After flame dies down, return to the heat, add stock
and reduce by about half. Strain out solids, then add 2 cups cream and
mustard. Reduce by half again, then shut off heat and add green
peppercorns.
* To reduce cook time we boiled the potatoes for a few extra minutes and baked them at 400 degrees in the toaster oven. It was ready in about an hour.
Ingredients
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped
Directions
Lay
the bacon pieces on a baking sheet and freeze until hard, about 30
minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot
of salted water to a boil.
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
Add
the potatoes to the boiling water and cook 4 minutes. Remove with a
slotted spoon and carefully transfer to a baking sheet; let cool
slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon
into the cuts of each potato, spacing the bacon evenly and letting it
poke out of the top. Melt 5 tablespoons butter and brush generously over
the potatoes and in the cuts. Reserve any excess butter for basting.
Season the potatoes with salt and pepper.
Transfer the potatoes
to the oven and bake until the outsides are browned and crisp, about 2
hours, basting halfway through with the reserved melted butter.
When
the potatoes are almost done, melt the remaining 3 tablespoons butter
and mix with the scallions, parsley and garlic. Spoon over the potatoes
and roast 5 more minutes. Transfer to a platter and season with salt and
pepper.
