Beef Wellington with Roasted Potatoes and Wilted Greens

Ingredients for Beef Wellington with Roasted Potatoes and Wilted Greens

• 675g white button mushrooms

• 2 shallots, roughly chopped

• 4 garlic cloves, roughly chopped

• 2 thyme sprigs, leaves only

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• freshly ground black pepper

• 1 (3-pound) centre-cut beef tenderloin (filet mignon), trimmed

• Extra-virgin olive oil

• Kosher salt

• freshly ground black pepper

• 12 thin slices prosciutto

• 6 fresh thyme sprigs, leaves only

• 2 tablespoons Dijon mustard

• Flour, for rolling out puff pastry

• 450g puff pastry, thawed if frozen

• 2 large eggs, lightly beaten

• 1/2 teaspoons coarse sea salt

• Thinly sliced chives, for garnish

• 2 tablespoons extra-virgin olive oil

• 2 shallots, sliced

• 2 garlic cloves, smashed and peeled

• 3 thyme sprigs, leaves only

• 1 cup brandy

• 950ml low-sodium beef stock

• 475ml double cream

• 2 tablespoons grainy mustard

• 80g green peppercorns in brine, drained, brine reserved

• 675g fingerling potatoes, scrubbed

• 2 fresh rosemary sprigs

• 2 to 3 sage sprigs

• 3 thyme sprigs

• 6 garlic cloves, left unpeeled

• 45ml extra-virgin olive oil, plus more for sheet pan

• Kosher salt

• freshly ground black pepper

• 60ml honey

• 120ml balsamic vinegar

• 240ml walnuts, for garnish

• 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces

• 1 tablespoon grainy mustard

• Extra-virgin olive oil

• 120ml pomegranate seeds, for garnish

• Parmesan shavings, for garnish

• 1 shallot, chopped, for garnish

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper and set aside to cool.

Tie the tenderloin in four places so it holds its cylindrical shape while cooking. Drizzle with oil, then season with salt and pepper. Heat a large, heavy-based skillet over medium-high heat and lightly coat with oil. Sear the beef all over, including the ends, until dark brown, about 2 to 3 minutes.

Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula, evenly cover the prosciutto with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with thyme leaves.

When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Chill in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 218°C.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets, you may have to overlap two sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the centre of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef, saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash, then make a couple of slits in the top of the pastry using the tip of a paring knife. Doing this creates vents that will allow the steam to escape when cooking. Bake until pastry is golden brown and beef registers 52°C on an instant-read thermometer, 40 to 45 minutes. Remove from oven and let rest for 15 minutes before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 475ml cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Preheat oven to 260°C and place a baking sheet inside.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove baking sheet from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 218°C. Roast until crispy on outside and tender on inside, about 20 minutes.

In a large sauté pan, cook honey and balsamic together over medium-high heat for 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey mixture, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.