Monday, October 17, 2011

Reed's Beef Wellington

Some nights are those kind of nights that go down in the record books.  Sometimes it is a crazy night downtown, some times it is the beginning of a great love affair, and sometimes it a legendary meal with superb company.  Recently my Dad and I had the great pleasure of having dinner with our friends, Reed and Jennifer Hillen.  It was a culinary experience to be sure!  Reed made a raw kale salad and Jen made corn souffle and baked tomatoes all of which were delightful in their own respect but the true star of the show was Reed's beef wellington.  It was sheer perfection!!!  Cooked perfectly, the beef was flavorful and tender while the pastry that surrounded it was what dreams are made of....well if you are anything like me and actually do dream about food!

Thank you again to Reed and Jennifer for a night that will always be one of my favorites, a meal I am going to have to request again and for a friendship for which I am incredibly grateful every day.  Much love and gratitude to you both!

Reed's Beef Wellington with Mushroom Puree

2 (10 oz.) filets
2 puff pastrys
16 oz. baby bella mushrooms
1 box boursin cheese (garlic and herb)
3 oz. prosciutto (4 slices)
olive oil
salt and pepper
Low sodium dale's
Baste the filets in Dale's and season with pepper and garlic salt.  
Let sit for approximately 1.5 hours.  
In a sauce pan heat olive oil for 30 seconds on high and then reduce to medium low.  
Sear the meat on all sides very shortly.  

Remove from heat to a clean plate and let cool while making the mushroom puree.
To make the mushroom puree, place mushrooms in a food processor and blend until a jelly-like texture.  Place mushroom puree in a saucepan over medium heat to cook out all of the moisture.  You want to make sure there is no more moisture in the pan....that is when it is done!
Once the steaks have cooled, baist them again with the dales and season with garlic salt and pepper.  
Place the ham on a plate and brush with mushroom puree.  

Brush the steaks with the boursin cheese.  

Wrap the steaks with the ham and place in the refrigerator for 10 minutes to set the form.
 Once they come out of the refrigerator, wrap in the pastry and brush with egg yolk.  


Make sure to seal all of the edges!
Brush the pan with remaining egg yolk.
Let sit in the refrigerator for 5 minutes.  Bake in the oven at 400 degrees for 35-40 minutes (depending on the size of the steaks and how brown the pastrys are....also depending on taste).   
Turn off the oven and leave the beef wellington in the oven for 5 minutes.  
Take out of the oven and let rest for another 5 minutes.
This was one of the best meals I have ever had!!!  
Thank you Reed and Jennifer for such a fun "food experience"!!!

We served it with:
Baked Tomatoes
Raw Kale Salad
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