- Prep time 50 minutes
- Total time 3 hours & 20 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Mushroom Duxelles:
Beef:
Assembly:
Porcini Mushroom & Red Wine Sauce (recipe, this page):
Herbed Carrots & Green Beans (recipe, this page):
Method
Mushroom Duxelles In large skillet, heat butter and oil over medium-low heat. Add mushrooms; cook, stirring often, until mushrooms are softened and slightly browned, 3 to 4 minutes. Add shallot, garlic and thyme; cook, stirring often, for 2 minutes. Pour in cognac; using match or kitchen torch, carefully ignite cognac (the fire will go out on its own after a few seconds). Cook, stirring often, until liquid has completely evaporated, 5 to 8 minutes; transfer to bowl. Stir in bread crumbs and parsley; season with salt and pepper, stirring well. Cover and set aside in refrigerator.
Beef In large heavy-bottomed skillet, heat oil over high heat. Sear beef, turning every 2 minutes, until browned, about 8 minutes. Reduce heat to low; add butter, garlic and thyme. Cook for 3 to 4 minutes, basting often with butter; season with salt and pepper. Let cool slightly; refrigerate for 1 hour.
Assembly On large work surface, spread three large sheets of plastic wrap, overlapping them to form 31- x 24-inch (approx) rectangle. Lay prosciutto slices in centre, overlapping them to form 12- x 16-inch rectangle. Spread Mushroom Duxelles over top of prosciutto (to the same length as beef).
Brush beef with mustard and place on Mushroom Duxelles. Using plastic wrap, fold prosciutto over beef. Continue rolling plastic wrap around beef as tightly as possible, folding ends underneath, to form cylinder. Freeze for 30 minutes.
On lightly floured work surface, roll out puff pastry to form 20- x 14-inch rectangle (slightly longer than beef). Unroll plastic wrap and place prosciutto covered beef on pastry about 1 1/2 inches from one long edge. Carefully roll pastry up and over meat to completely cover (including bottom and sides), leaving borders of approximately 1 1/2 inches. In small bowl, whisk together egg yolk and milk. Brush edges of pastry with some of the egg wash before pinching to seal. Cut off excess dough. Wrap pastry in plastic wrap, seam side down. Refrigerate, along with remaining egg wash, for 1 hour.
Preheat oven to 425°F; line baking sheet with parchment paper. Unwrap pastry; place seam side down on prepared baking sheet. Brush dough all over with reserved egg wash. With knife, make a few cuts in top of dough. Bake for 15 minutes. Reduce heat to 400°F; bake until meat thermometer inserted in centre of beef reads 104°F, about 20 minutes. Remove from oven; let rest, uncovered, until meat thermometer inserted in centre of beef reads 117°F. Transfer to serving plate; garnish with sprigs of thyme, if desired. Slice with serrated knife. Serve with Porcini Mushroom & Red Wine Sauce and Herbed Carrots & Green Beans.
PORCINI MUSHROOM & RED WINE SAUCE
MAKES 6 SERVINGS | HANDS-ON TIME 10 MINUTES | TOTAL TIME 45 MINUTES
- 1 cup Bordeaux red wine
- 1 14 g pkg dried porcini mushrooms
- 2 tbsp salted butter
- 1 large shallot, minced
- 1 clove garlic, chopped
- 1 bay leaf
- 1 (284 ml) can beef consommé
- 2 tsp finely chopped fresh tarragon (or 1 tsp dried tarragon)
- salt and pepper
Pour wine into bowl; stir in mushrooms and let stand for 15 minutes. Meanwhile, in skillet, heat butter over low heat until melted; add shallot, garlic and bay leaf. Cook, stirring often, for about 4 minutes. Increase heat to medium-high. Add wine and mushrooms; bring to boil. Cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to medium; stir in consommé. Simmer until mushrooms are softened, about 5 minutes. Stir in tarragon and season with salt and pepper; remove bay leaf. Transfer mixture to serving bowl. Keep warm. Serve with Beef Wellington.
PER SERVING about 70 cal, 4 g pro, 4 g total fat (2 g sat. fat), 4 g carb (0 g dietary fibre, 1 g sugar), 10 mg chol, 75 mg sodium, 0.2 mg iron.
HERBED CARROTS & GREEN BEANS
MAKES 6 SERVINGS | HANDS-ON TIME 10 MINUTES | TOTAL TIME 25 MINUTES
- 8 small heirloom carrots, peeled and halved lengthwise
- 250 g green beans, trimmed
- 1 leek, cut in 1 1/4 inch slices (white parts only)
- 20 red or white pearl onions, peeled
- 2 tbsp salted butter
- salt and pepper
- 3 tbsp chopped chives
- 1 tbsp chopped fresh curly parsley
Fill large bowl with ice cubes and water. In large saucepan of boiling salted water, blanch carrots and beans for 3 to 4 minutes; plunge into ice water. Blanch leek and onions for 1 minute; plunge into ice water. Remove vegetables from ice bath; pat dry with paper towels. In large saucepan, heat butter over medium heat until melted. Add blanched vegetables; cook until warmed through, about 4 minutes. Transfer to serving dish. Season with salt and pepper; sprinkle with chives and parsley.
PER SERVING about 130 cal, 2 g pro, 4 g total fat (3 g sat. fat), 22 g carb (6 g dietary fibre, 11 g sugar), 0 mg chol, 250 mg sodium, 1.4 mg iron.
Nutritional facts Per serving: about
- Iron 4.4 mg
- Fibre 1 g
- Sodium 550 mg
- Sugars 5 g
- Protein 23 g
- Calories 385
- Total fat 22 g
- Cholesterol 105 mg
- Saturated fat 9 g
- Total carbohydrate 24 g
