Beef Wellington with Roasted Potatoes and Wilted Greens Recipe

Beef Wellington with Roasted Potatoes and Wilted Greens Recipe. Easy, Fast and Cheap.

Beef Wellington with Roasted Potatoes and Wilted Greens. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Beef Wellington with Roasted Potatoes and Wilted Greens. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.

Ingredients

Prepare your culinary canvas with the following essentials for Beef Wellington with Roasted Potatoes and Wilted Greens:

• 1 1/2 pounds 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) center-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
• 1 pound puff pastry, thawed if frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon 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
• 4 cups low-sodium beef stock
• 2 cups heavy cream
• 2 tablespoons grainy mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved
• 1 1/2 pounds fingerling potatoes, scrubbed
• 2 fresh rosemary sprigs
• 2 to 3 sage sprigs
• 3 thyme sprigs
• 6 garlic cloves, left unpeeled
• 3 tablespoons extra-virgin olive oil, plus more for sheet pan
• Kosher salt
• freshly ground black pepper
• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 1 cup 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
• 1/2 cup pomegranate seeds, for garnish
• Parmesan shavings, for garnish
• 1 shallot
• chopped
• for garnish

Preparation

Let’s dive into the culinary symphony of Beef Wellington with Roasted Potatoes and Wilted Greens with these simple steps:

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 425°F.
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 center 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 125°F 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 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Preheat oven to 500°F 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 425°F. 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.

Benefits of Beef Wellington with Roasted Potatoes and Wilted Greens

• Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Beef Wellington with Roasted Potatoes and Wilted Greens boasts both flavor and nutrition.
• Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
• Family-Friendly Fare. Loved by all ages, Beef Wellington with Roasted Potatoes and Wilted Greens is a crowd-pleaser that brings joy to the table with every bite.
• Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Beef Wellington with Roasted Potatoes and Wilted Greens is a breeze for all skill levels.

Cooking Beef Wellington with Roasted Potatoes and Wilted Greens in the Air Fryer. Exploring Possibilities

Absolutely! Cooking Beef Wellington with Roasted Potatoes and Wilted Greens in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Beef Wellington with Roasted Potatoes and Wilted Greens cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Beef Wellington with Roasted Potatoes and Wilted Greens with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.

Cooking Beef Wellington with Roasted Potatoes and Wilted Greens in the Crockpot slow cooker or pressure cooker

Certainly! Cooking Beef Wellington with Roasted Potatoes and Wilted Greens in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Beef Wellington with Roasted Potatoes and Wilted Greens to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.

Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Beef Wellington with Roasted Potatoes and Wilted Greens every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Beef Wellington with Roasted Potatoes and Wilted Greens cooked to slow-cooked perfection!

Conclusion about Beef Wellington with Roasted Potatoes and Wilted Greens

As we conclude our culinary exploration with Beef Wellington with Roasted Potatoes and Wilted Greens, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.

We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Beef Wellington with Roasted Potatoes and Wilted Greens Recipe.