A luxuriously beefy and buttery option for this year's Christmas dinner.
). But we're not after pedagogical discussions of origin or etymology. We're interested in one thing, and one thing only: There's no doubt that beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt.
How else can we add flavor? Well, we'll get to the mushrooms and foie gras, but for now I'm going to employ an idea I got from Gordon Ramsay's version of Wellington:I'm not a fan of the famously angry chef, but when he's right, he's right, and mustard adds another dimension to the flavor of the final dish—acidity, lightness, and heat—that enhances and draws attention to its overtly rich primary flavors in a way that I find particularly appealing.
I deglaze the pan with Cognac, though any high-proof, dry, barrel-aged spirit will do. Armagnac, applejack, bourbon, Scotch, even a dark rum, if that's what you'd like. I use a single sheet of phyllo, shingle on my prosciutto, spread my duxelles over that, and we're good to go.So long as the duxelles has cooled to a paste-like consistency, wrapping is relatively easy. The trick is to use a double layer of plastic wrap to help you out, exactly the same way you'd use a bamboo mat to make
This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. To solve this problem, it's a simple as making sure that the beef is completely chilled before it gets wrapped. At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days, to get it thoroughly chilled. . But I don't find it necessary when there are some excellent frozen puff pastry brands on the market.
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