I have to give Tyler Florence
Credit for this wonderful Beef Wellington and I followed
his directions completely...
okay, well, sort of! However, I can tell you that he
didn't miss a beat and the results speak for
themselves... it is a
very nice dish that is really easy to prepare.
The reason it is ranked by some as difficult and others
as moderate
is that it is very time consuming. It is not that
there are that many steps... it's just that some require
time... for example,
if you are asked to 'reduce in half' some
liquid... it takes time, but it is not difficult.
Here
is his recipe and I will point out where I made some of
my variations:
We have already seared the filet mignon and covered
it with Dijon Mustard... and made the
mushroom/garlic/shallots and spice mixture
We have taken
Prociuto and laid it out into a rectangle,
next we cover this with the mushroom mixture and then
place the meat in the center and roll, finally covering
the
roll with plastic very tightly
(SPECIAL NOTE)
In his recipe he calls for roughly 6oz. of meat and
maybe he can actually do this; however, I needed 12
ounces to make it work... and I think it makes it
better!
Here is our Filet Mignon Roast rolled
After
refrigerating the roll we cover it with puff pastry
(SPECIAL NOTE) I would suggest that
you have more puff pastry on hand than he says is
necessary
425 degrees F. for 45 minutes!
Part of the
process of making our Green Peppercorn Sauce
is to
flambé the brandy
(SPECIAL NOTE) I use Armagnac
The last step in the process is to add the Green
Peppercorn, If you use dry peppercorn, you will need to
add salt to the mixture... to your taste.
(SPECIAL NOTE) give yourself plenty
of time on this one
The first slice
the Beef Wellington
with the Green Peppercorn Sauce!
