Forepaugh's Beef Wellington Recipe
mushroom duxelles, potato confit
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Ingredients
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Beef Wellington
Mushroom Duxelles
Potato Confit
Method
Beef Wellington Preparation
Sear the Beef
Season the beef tenderloin with salt and black pepper. In a large skillet over high heat, sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and allow to cool.
Prepare the Puff Pastry
Roll out the puff pastry on a floured surface to ensure it is large enough to wrap around the beef. Place the seared beef at the center of the pastry.
Assemble the Wellington
Spread the mushroom duxelles over the beef, then fold the pastry over to encase it completely. Seal the edges with egg yolk wash and cut vents on top.
Mushroom Duxelles
Cook Mushrooms
In a skillet, heat olive oil and butter over medium heat. Add shallots and garlic, cooking until softened (about 3-4 minutes). Add the finely chopped mushrooms and thyme, cooking until all moisture has evaporated and the mixture is dry (about 10-15 minutes). Season with salt and let cool.
Potato Confit
Prepare Potatoes
Peel and slice the potatoes into 1/4 inch thick rounds. In a saucepan, combine duck fat (or olive oil), garlic cloves, thyme sprigs, and salt. Heat until the fat is melted.
Cook Potatoes
Add the potato slices to the warm fat, ensuring they are submerged. Cook over low heat for about 1.5 hours until tender. Remove the potatoes and allow to drain on paper towels.