Beef Wellington with Port Wine & Roasted Shallot Jam

Impress your Family with this Holiday Entrée from Chef Steffani: Beef Wellington with Port Wine & Roasted Shallot Jam

I come from a family of foodies. My mom is an amazing cook. My sister is an incredible cook. My eldest brother is an Executive Chef in NY. Needless to say we LOVE to cook and we LOVE to eat. We know food. We live for food. All we talk about is food. That’s what we do when we are together.

Last Christmas holiday I spent in Mendham, NJ. That’s where I grew up. Along with a beautiful poached salmon, I made this Beef Wellington recipe for Christmas Dinner. OMG!!! Can I say A-M-A-Z-I-N-G? My family still talks about it! My nephew, Michael, insists this is the best thing he as ever eaten. EVER. Go Aunt Steffani!

I based this recipe on Gordon Ramsey’s Beef Wellington recipe, but tweaked it a bit to make it my own. I also created a delectable sauce that pairs very nicely with it. Plan ahead, as it takes some time to prepare. But it is SO WORTH IT! Pour yourself a glass of Malbec or Cabernet and enjoy this with your family.

Happy Holidays!!! Chef Steffani

Beef Wellington

Beef Wellington with Port Wine & Roasted Shallot Jam

  • 2 pounds wild mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 2 2.5-3 pound pieces of prime beef fillet, trimmed
  • 2 Tbsp Dijon mustard
  • 3 Tbsp. minced fresh tarragon
  • 10-12 slices of Prosciutto di Parma
  • 1 package ready-made puff pastry
  • Flour , to dust
  • 2 egg yolks, beaten
  1. Place mushrooms into a food processor with some S & P and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
  2. Heat in a frying pan and add a little olive oil. Season beef with S & P and sear in the hot pan for 30-40 seconds on each side. (You don’t want to cook it at this stage, just sear it all around.) Remove beef from pan and set aside to cool. Brush meat all over with Dijon. Sprinkle fresh tarragon evenly over the mustard.
  3. Lay a sheet of plastic wrap on a work surface and arrange the Parma ham mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  4. Roll out the puff pastry on a floured surface to a large rectangle, the 1/8” thickness. Remove the plastic wrap from beef and lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for Chill for at least 30 mins to let the pastry rest.
  5. Heat the oven to 400oF.
  6. Lightly score the pastry at 1⁄2” intervals and glaze again with beaten egg yolk. Bake for 20 mins, then lower the oven setting to 350 degrees F and cook for another 15 mins (for Medium Rare).
  7. VERY IMPORTANT STEP: Allow to rest for 10-15 mins before slicing. The beef should still be pink in the center when you serve it. Serve with Port Wine/Shallot Jam.

    Port Wine & Roasted Shallot Jam

    • 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
    • 3 tablespoons olive oil
    • 6 cups canned beef broth
    • 1 1/2 cups tawny Port
    • 1 tablespoon tomato paste

    1. Position rack in center of oven and preheat to 375°F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

    2. Meanwhile, boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.

    CHEF’S NOTES: Wellington can be made, through step 4, one day ahead of time. This Port Wine & Roasted Shallot Jam goes well with roasted pork and game too. Jam can be made up to 3 days prior, just cool and store in an airtight container. Reheat before serving.

    Chef Steffani Adaska lives in North Conway. She’s chef/owner of Steffani Adaska Personal Chef & Culinary Services. Steffani provides cooking classes in private homes, offers restaurant consulting and is Director of A Taste of the Mountains Cooking School at The Bernerhof Inn in Glen. FMI call 603.662.9989 or visit www.BernerhofInn.com/cookingschool.

    Check out the 2014 Schedule for A Taste of the Mountains .
    Gift Certificates make a unique holiday gift for your foodie friends.

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