WHAT KIND OF PUFF PASTRY FOR BEEF WELLINGTON RECIPES

Steps:

• Shape each beef fillet tender piece by tightly wrapping it in a triple layer of film (set its shape), place wrapped beef in the refrigerator overnight, or 24 hours.
• Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil for about 1 min on each side until browned and still rare in the center. Then take out of the pan set aside, and let cool.
• Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let them cool.
• Now cut the pastry dough in half, Put on a floured surface, roll all the pieces into a large rectangle enclosed by one of the tender beef fillets, and then place it in the refrigerator to chill.
• Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham.
• Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Using the film, roll the prosciutto ham on top of the beef, roll, and tie the film tightly and evenly on each end shaped like a thick log. Do the same step with the other beef tender; after done, chill both for a minimum time of 30 mins.
• Remove from refrigerator and brush puff pastry with an egg wash. Then remove the beef tender film and wrap the puff pastry around each prosciutto ham wrapped beef tender. Trim the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.
• In The Meantime, start making the red wine sauce. Heat large pan on med heat the 2 tbsp. Olive oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. After mix in the sliced shallots and peppercorns, thyme, bay leaf, and continue cooking for additional 5 minutes, stirring them frequently until the shallots turn a golden brown color.
• Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add wine let boil until nearly entirely reduced, add beef stock, bring a boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Straining the liquid through a fine sieve that is lined with muslin. Taste for seasoning then set sauce aside.
• After cooking the beef wellingtons, score the puff pastry lightly with a paring knife, after brush the top of the wellingtons with the egg wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving
• In The Meantime, heat the red wine sauce an accompaniment for beef wellington

Steps:

• Take your steaks out of the refridgerator and place on a plate rubbed with 1 Tbs oil and 1 tsp salt. Allow to sit out on the counter for an hour to remove the chill from the meat.
• Preheat the oven to 400 F with rack in center position
• Heat a heavy bottomed pan or pot to medium high heat with 1 Tbs oil. Sear steaks on all sides for 30 seconds to 1 minute per side, including the edges. You want to lock the juices into the meat. Exterior should be a nice brown sear. Once seared, place on a plate to rest until ready for the next step.
• Next, melt the butter in a saute pan over medium heat and add in garlic, mushrooms and thyme, sweating out the mushrooms a bit, stirring occasionally for 3 to 5 minutes. Then add in the mustard and sour cream and continue to simmer, reducing to medium low until the mixture is not watery and is thick and creamy.
• Place your puff pastry on a clean work surface and roll it a bit longer and thinner, slicing it down the middle into two square pieces.
• Divide the mushroom mixture onto each of the two pieces of cut pastry, then place a steak on top of each pile of mushrooms.
• Next, fold up the pastry by pulling up the left and right side up over the steak and to the same with the top and bottom edges, securing with egg wash on the bottom. Cut off excess pastry if needed so that you don’t have too much pastry on the seam. Flip the pastry so that the seam is on the bottom and place on a baking sheet. Repeat with the other pastry.
• Brush both pastries with egg wash all over.
• Bake at 400F for 10 minutes then rotate the pan for even baking and browning. Bake for an additional 8 to 10 minutes until the pastry is a golden brown and baked all over. Should be crusty when tapped with your fingernail.
• Remove from the oven when they’re done, then serve.
• *If you selected really thick cuts of meat and you don’t want them to be super rare inside, you can bake them a little longer. The standard thickness of the steaks I tested in this recipe were 1.25 inch thick and were medium rare after a total bake time of 18 minutes.