Beef Wellington With Chestnut Stuffing & Roasted Cranberries
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6 HRS 30 MINS
Time to Cook
10
Servings
35
Ingredients
Ingredients
For the mushroom stuffing:
For beef broth reduction:
For the beef:
For the roasted cranberries:
Preparation
For the mushroom stuffing:
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Step 1
Add chestnuts, shallots, celery, and garlic to a food processor pulsing until finely chopped. Transfer to a large bowl. Add mushrooms to the food processor and pulse until mushroom pieces are pea-sized. Transfer to a bowl with chestnut mixture, salt, and pepper; stir to combine.
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Step 2
Melt beef tallow in a large, heavy skillet, preferably cast iron, over MEDIUM-HIGH heat. Add mushroom mixture, thyme, and bay leaves; stir to combine. Cook mushroom stuffing, stirring occasionally, until most of the liquid has evaporated and mushrooms begin to brown, 10-12 minutes. Season with salt and pepper to taste, remove bay leaves, and set aside to cool.
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Step 3
Transfer to an airtight container and chill for at least 1 hour and up to 24 hours.
For bone broth reduction:
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Step 1
Heat beef tallow in a large skillet over MEDIUM-HIGH heat. Add shallots, garlic, thyme, bay leaves, and peppercorns and cook, tossing occasionally until the mixture begins to brown, about 4 minutes.
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Step 2
Remove from heat,carefully add bourbon, and return to heat. Tilt the skillet toward the flame to ignite (or ignite with a lighter). Cook until the flames have died and almost all of the liquid has evaporated. Add bone broth and cook, stirring occasionally until reduced by half, about 45 minutes. Strain, discard solids, and keep warm until ready to serve.
For the beef:
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Step 1
Season the Tenderloin with salt and pepper. Wrap tightly in plastic wrap and chill for at least 1 hour and up to 24.
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Step 2
Once beef is chilled, heat beef tallow in a large skillet over HIGH heat until very hot and you can see wisps of smoke. Sear Tenderloin, turning every 30-60 seconds, until all sides and the ends are browned about 4 minutes. Transfer Tenderloin to a platter and brush all sides with Dijon mustard. Let rest in the refrigerator for 30 minutes.
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Step 3
Meanwhile, on a clean work surface, overlap long sheets (about 18-inch by 15-inch) of plastic wrap. Place crepes on top to make about a 14-inch by 7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly so they are large enough to cover the Tenderloin. Layer bresaola over the crepes. Spread reserved chilled mushroom mixture over bresaola in an even layer, pressing down to ensure the layer is even. Sprinkle apricots over top.
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Step 4
Place reserved chilled Tenderloin along one long end of the mushroom-covered crepes, and roll tightly around the Tenderloin using the plastic to help you, but peeling it back as you roll. Wrap the whole thing tightly using the same plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
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Step 5
Meanwhile, arrange a rack in the center of the oven; heat oven to 425°F and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 tsp. water. Roll out about 1 lb. of the puff pastry on a lightly floured surface with a long side closest to you to a 15-inch by 14-inch rectangle. Lay puff pastry out on a piece of parchment paper. Brush egg over pastry to create a rectangle that is about as wide as your piece of meat, leaving a border of approximately 1-inch along the edges of the pastry.
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Step 6
Carefully unwrap and place chilled Tenderloin log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the prepared baking sheet. Tuck puff pastry over the ends of the Tenderloin to cover them, pinching to seal and folding underneath. If you plan to add a lattice, place the Wellington in the freezer for 10-15 minutes.
Make the lattice:
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Step 1
Remove the Wellington from freezer and brush top and sides of pastry with egg. Roll a lattice cutter across the remaining puff pastry. Gently place over the top of the egg-washed surface of the Wellington and arrange the sides to open up the lattice across the top and sides. Gently press to adhere and brush with egg. Top with flaky sea salt and coarsely ground black pepper. Place the latticed Wellington back in the freezer for an additional 10-15 minutes.
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Step 2
Remove latticed Wellington from freezer. Bake Wellington until pastry is golden brown all over and the meat is cooked to your desired doneness keeping in mind that the temperature will climb about 10 degrees as Beef Wellington rests (I like mine medium-rare), about 40-50 minutes total.
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Step 3
About 30 minutes into cooking, check the pastry—if it’s already golden brown, you’ll need to tent it with foil to avoid further browning. Once cooked, transfer to a wire rack set inside a rimmed baking sheet and let rest for 20 minutes, but leave the oven on.
For the roasted cranberries:
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Step 1
While Beef Wellington rests, arrange a rack in the center of the oven at 425°F and line a rimmed baking sheet with parchment paper. Toss the cranberries with the sugar, wine, olive oil, rosemary, and ½ tsp. salt in a large bowl. Scrape onto a prepared sheet tray, then bake until bubbling, about 20-30 minutes. Let cool for 10 minutes and serve.
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Step 2
Slice Beef Wellington into 1-inch thick pieces. Serve with bone broth reduction and roasted cranberries.
Suggestions
AUTHOR NOTES
Created to honor the first Duke of Wellington in the nineteenth century, the classic Beef Wellington features beef wrapped in pastry as a way to seal in the meat’s juices as it cooks. This technique mirrors the French filet de boeuf en croute, which was perhaps the inspiration (or original name) for this dish. My version uses even more beef—Texas beef tenderloin, bresaola, and beef tallow—so that every bite has a bit of beef fat, cured beef, and beef tenderloin cooked to a perfect medium-rare. I dressed this up for a party and included festive flavors like chestnuts and cranberries to make it suitable for any holiday table.
A few components of this dish can be made ahead, which I recommend if you’d like to cut down on cooking time the day of your gathering. The beef broth reduction can be made up to one week ahead and stored in the fridge, just make sure it stays covered and chilled. You can form the Wellington the day before you plan to cook it and cover and refrigerate it until it’s time to bake. —Rick Martinez
TEST KITCHEN NOTES
Per USDA food safety policy, beef should be cooked to a final internal temperature of 145°F. For recommended internal cooking temperatures, check out the Beef Loving Texans guide to determining doneness.
Nutrition Information
Nutrition information per serving: 1020 Calories; 513 Calories from fat; 57.2 g Total Fat (24.3 g Saturated Fat; 17.1 g Monounsaturated Fat); 156 mg Cholesterol; 2228.8 mg Sodium; 86.1 g Total Carbohydrate; 7.8 g Dietary Fiber; 39.9 g Protein; 7.1 mg Iron; 798.1 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 11 mg Niacin (NE); 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.1 mg Zinc; 31.9 mcg Selenium; 131.4 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Riboflavin, Niacin (NE), Vitamin B12, Iron, and Choline. It is a good source of Thiamin and Potassium.
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