Amazing Beef Wellington Recipe | - Lobel's of New York

hey guys welcome back in another big meet Sunday thanks for him back today we're going to be doing a beef wellington you guys nice holiday meal we got Christmas coming up and we got a delicious looking beef tenderloin the whole tenderloin from the boys over at low bells in New York thank you very much guys tell you what you guys is going to be killer we're going to do this rare medium rare on the inside we're going to coat it on the outside with this delicious slurry of mushrooms and prosciutto and not to mention that flaky delicious pastry crust on the outside you guys are going to dig this you must stick around okay so we got this tenderloin looking gorgeous pulled out of its cryovac basically what we're looking to do is just get it right about here right where that tip falls over and this is going to make some killer steaks as well as you can kind of use this end here for you know stir-fry or you know something like that'd be awesome so we'll kill that and then off to this end right at the head where it splits into two the center portion of the tenderloin becomes a little more narrow so what we want to do is just keep it as uniform as possible so we're going to use this piece right here for our Wellington so cast this aside as well this again will make some phenomenal steaks you could even do this as a Chateaubriand kind of thing but this is truly the what they call the Chateaubriand that middle section of the tenderloin so this is going to be so awesome for our Wellington let me get some ingredients together we'll get this show on the road all right so we pulled the butcher's twine off of this and I tell you what if that's not just the most beautiful piece of meat you've seen all day you need to get out more I think so what we want to do lots of salt lots of pepper on all sides get the ends very good all right so what we're going to do now we're going to take this guy over the stove we're going to sear it off in a screaming hot pan Brown each of the size for say 30 40 seconds each we're just looking for a nice uniform brown on it okay so we just pulled this right off that searing pan everything is seared off nice and brown don't want to overcook it just want a nice golden brown we're going to cover it now while it's still warm with this English mustard which is got a little more zip I think then you know like standard say Dijon or something like that I'll get all the sides alright that looks pretty good okay we're just going to set this guy aside let him rest for a little bit we're going to handle our mushrooms now this is going to be killer all right to coat our Wellington tell you what you guys is going to be awesome we have a whole boatload of mushrooms I think it's probably about a pound and a half I don't think we'll need all of them but better safe than sorry right we want to be able to coat that whole thing it's okay if we have a little leftover all right so what we're going to do take a bunch of these guys Oh throw most of them that don't hit the floor into your food processor got a medium-sized shallot and you can go between three and five cloves of garlic I'm going 5 just because I'm a garlic fan right time everybody needs time you don't have time make some time right so a couple of these leaves from this sprig yeah that looks about good all right then we're just going to pulse it until we get it to like fine almost like a grainy paste all right so that's about what we're looking for this stuff is going to be great so tell you what you guys we're going to take this put it in our same pan on the stove we're going to just kind of go low and slow heat with this we're going to get all the water evaporate out of it and then we're going to wrap up our tenderloin all right so our mushrooms are finished they took about 20 minutes they don't exactly look pretty but let's not worry about that right now what we're going to do we're going to take some nice thinly sliced prosciutto and we're going to just kind of layer it almost like you're shingling a roof so that when we lay down the Tenderloin on top of this it's going to give it a nice seal to keep that delicate pastry dough nice and dry and see how I'm overlapping them there all right so let me get this finished and we'll start in on that tenderloin all right so now we're going to take our mushroom mixture and you can see it's how dry it is it's almost like falling apart kind of crumbly and we're going to take this and form a nice thin layer that on this prosciutto alright that looks like a pretty nice even layer so here's the hard part takes a little dexterity and take your filet blat right in the middle and if you hadn't noticed I'm using saran wrap on this it's kind of like making beef sushi or something like that and we're just going to take and roll it up and then keep it tight I'm going to take the ends tuck them in and roll this guy all the way up take the ends you want to make sure you get that prosciutto tucked in there just going to roll it spin it up like that it's going to form a nice tight little unit I'm going to take this put it in the refrigerator 15 minutes let it cool off let the prosciutto kind of chill then we'll get our pastry dough out and wrap this guy up head them into the oven right now be good time to warm up your oven about 400 425 all right same thing as the prosciutto we're going to do this one more time but now we have our pastry dough out I have put some cellophane between the cutting board and the pastry dough is to make it a lot easier roll up so we just set this guy down here we want to hit it with a little bit of egg wash around the edges or not egg wash with egg yolk there's the oven we are preheated very nice all right same thing as before guys flip and roll get tucked up in there roll it out come back tuck the edges in a little nice little package look at that this is going to be killer you guys we're on the home stretch okay so we've got a well oiled sheet pan here you don't need to use tinfoil I just use it for the sake of easy cleanup I'm just going to layer a rather paint on some egg yolk this is going to give it a nice golden brown color that looks right about perfect you guys and lastly just for a little bit of the sexy and take a fork and just crosshatch it and when it's done bacon is going to look so killer like that and then back up the other direction and then one right down the middle tell you what you guys this is going to be so delicious get them in the oven got about 20-25 minutes 40 to 25 degrees see you then would you look at this this thing is crispy crusty just so beautiful looking I can't wait to dive into it let's be careful cutting into it don't go slicing and sawn into it got to be gentle this pastry is very delicate let's have a look let's get another cut on this oh yeah now that is that I'm calling beef wellington that is absolutely beautiful look at this isn't that phenomenal epic let's taste it my goodness this is delicious you guys the mushroom with the Parma prosciutto is so good not to mention the first class tenderloin that LaBelle's was kind enough to send to us absolutely amazing I hope you guys give this a shot thanks again there'll be a link down in the description box where you can get to lo Belle's of New York experience some of this amazing beef for yourself you know the drill hit that sub button give me a thumbs up and stick around

Channel: BigMeat Sunday

Views: 482,208

Rating: 4.7658801 out of 5

Keywords: Beef Wellington (Dish), bigmeatsunday, big meat sunday, beef, filet, tenderloin, wellington recipe, Cook (Profession), Cooking, holidays, dish, lobels, lobels of new york, Christmas, Recipe

Id: NHGZBa_cibA

Length: 10min 59sec (659 seconds)

Published: Fri Dec 11 2015