Beef Wellington Napoleon - Modern Take

7/30/2019 Beef Wellington Napoleon - Modern Take

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Beef Wellington NapoleonsBeef Wellington Napoleons

The problem with the traditional Beef Wellington is that the puff pastry inevitably gets soaked

and mushy. This method is easier, cleaner, and a little more modern. Bonus points for the

coincidental war related name.

Step one: make Duxelles.Step one: make Duxelles.

Food process a few shallots, a half pound of mushrooms, and a clove of garlic. Saute inbutter on medium high until all the moisture has evaporated and the paste browns a good bit

(10-15 minutes?). Deglaze with some white wine, lemon juice, and a few drops of

worcestershire. It may not look pretty, but it is damn good. You can do this the day ahead.

Step two: Make the Puff PastryStep two: Make the Puff Pastry
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I mean, don't MAKE puff pastry. Buy it. Making it is a pain and the store-bought stuff is great,

especially if you can find an all-butter puf f pastry. Just roll it out, cut it into rectangles, and

brush it with a mixture of beaten egg and a tablespoon of water. Bake for about a half hour.

Chop some thymeChop some thyme

A l it tle ghee to saute the steaks in.A l it tle ghee to saute the steaks in.
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Vegetable oil is fine. Don't use olive oil. Glass of bourbon semi-optional.

The makings for a pan sauceThe makings for a pan sauce

A cup of brown chicken stock (low sodium chicken stock will do, but when you boil it down, the

saltiness will be amplified. Make your own salt-free chicken stock, which tastes way better

anyway), 1/2 cup cognac, lemon juice, shallots, garlic, herbs/peppercorns, dijon mustard,

tomato paste.

Take a step backTake a step back
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Make sure you have everything in place, because it's gonna get busy.

Sear the steaksSear the steaks

Salt the tenderloin steaks (which you have already brought up to room temperature) liberally

right before adding them to a piping hot skillet. Brown all the sides as hot as you can (without

the oil smoking) until it looks like.....

This.This.
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Transfer the steaks to a sheet pan and into a 350F oven. I probably should have skewered

the tenderloins, which tend to fall apart.

Fond.Fond.

The pan should look like this, with tasty brown bits on the bottom which will contribute to the

flavor of the pan sauce.

Add the aromaticsAdd the aromatics
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Add the chopped shallots and garlic to the pan for a minute

Watch your eyebrowsWatch your eyebrows

Add the cognac off heat and ignite if you want a show. It's really not necessary. The alcohol

will burn off either way.

Add the rest and reduceAdd the rest and reduce
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Deglaze with the chicken stock. Scrape the brown bits off the bottom with a wooden spoon,

and whisk in 1 tsp of mustard, 1tsp of tomato paste, 1 tsp lemon juice, and herbs, and reduce

until you can drag a spatula across the bottom and the liquid takes a bit to fill in.

AsparagusAsparagus

Meanwhile, toss your asparagus with olive oil, kosher salt, pepper, and ground chiles or chili

powder. I like my asparagus very al dente, which is 6 minutes in a 350F toaster oven (or just

put them in with the steaks)

Asparagus completeAsparagus complete
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Strain the sauceStrain the sauce

When the sauce is reduced, strain it, pressing the aromatics with a spoon to extract more

juice. There will be just a couple tablespoons of liquid.

Butter.Butter.
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Return the sauce to the hot skillet, off heat. Add a few tablespoons of frozen chopped butter .

This will magically improve thickness, texture, and sheen.

Glory hallelujahGlory hallelujah

Pull the steaksPull the steaks

Album: 23 imagesAlbum: 23 images browse

Beef WellingtonBeef WellingtonNapoleonNapoleon

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I overshot medium rare by 1.2. LET IT REST DAMMIT.

Plate the AsparagusPlate the Asparagus

Top with one piece of puff pastry, and spoon on some duxellesTop with one piece of puff pastry, and spoon on some duxelles
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Add the rested steak, thyme, pink peppercorn, and sauceAdd the rested steak, thyme, pink peppercorn, and sauce

Then add another spoonful of Duxelles, then the top piece, with a bit more herbs and

peppercorns on top.

The finished product.The finished product.
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If you don't rest your steak for 10 minutes, the plate will be a bloodbath. Ok fine, hemoglobin-

bath.
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Beef Wellington Napoleon - Modern Take