Ingredients
- For that Duxelles:
- 3 pints (1 1/2 pounds) white-colored button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic clove, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- two tablespoons unsalted butter
- two tablespoons extra-virgin essential olive oil
- Kosher salt and freshly ground pepper
- For that Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin essential olive oil
- Kosher salt and freshly ground pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- two tablespoons Dijon mustard
- Flour, for moving out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, gently beaten
- 1/2 teaspoon coarse ocean salt
- Minced chives, for garnish
- Eco-friendly Peppercorn Sauce, recipe follows
- Roasted Fingerling Taters with Fresh Herbs and Garlic clove, recipe follows
- Warm Wilted Winter Vegetables, recipe follows
- Eco-friendly Peppercorn Sauce:
- two tablespoons essential olive oil
- 2 shallots, sliced
- 2 cloves garlic clove, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- two tablespoons grainy mustard
- 1/2 cup eco-friendly peppercorns in brine, drained, brine reserved
- Roasted Fingerling Taters with Fresh Herbs and Garlic clove:
- 2 pints fingerling taters
- 2 sprigs fresh rosemary oil
- two to three sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic clove, left unpeeled
- 3 tablespoons extra-virgin essential olive oil, plus for sheet pan
- Pepper and salt
- Warm Wilted Winter Vegetables:
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter vegetables (for example Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin essential olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Directions
For that Duxelles:
To help make the Duxelles: Add mushrooms, shallots. garlic clove, and thyme to some mixer and pulse until finely chopped. Add butter and essential olive oil to some large saute pan and hang over medium heat. Add some shallot and mushroom mixture and saute for eight to ten minutes until the majority of the liquid has evaporated. Season with pepper and salt and hang aside to awesome.
For that Beef:
To organize the beef: Tie the tenderloin in 4 places therefore it holds its round shape while cooking. Drizzle with essential olive oil, then season with pepper and salt and sear throughout, such as the ends, inside a hot, heavy-based skillet gently coated with essential olive oil - about two to three minutes. Meanwhile put down your prosciutto on the sheet of plastic wrap (plastic must be in regards to a feet . 5 long so that you can wrap and tie the roast in it) on the top of the cutting board. Shingle the prosciutto therefore it forms a rectangle that's large enough to encompass the whole filet of beef. Utilizing a rubber spatula cover evenly having a thin layer of duxelles. Season the top of duxelles with pepper and salt and sprinkle with fresh thyme leaves. Once the beef is seared, remove from heat, stop twine and smear gently throughout with Dijon mustard. Let it awesome slightly, then roll-up within the duxelles covered prosciutto while using plastic wrap to tie up nice tight. Tuck within the ends from the prosciutto while you roll to totally encompass the beef. Roll up tightly in plastic wrap and twist the ends to close it entirely and hold it inside a nice log shape. Occur the refrigerator for half an hour to make sure it maintains its shape.
Preheat oven to 425 levels F.
On the gently floured surface, roll the puff pastry to in regards to a 1/4-inch thickness. With respect to the size your sheets you might want to overlap 2 sheets and press them together. Remove beef from refrigerator and stop plastic. Set the beef in the heart of the pastry and fold within the longer sides, brushing with egg wash to close. Trim ends if required then brush with egg wash and fold to completely seal the beef - saving ends for a decoration on the top if preferred. Top with coarse ocean salt. Put the beef seam side lower on the baking sheet.
Brush the top pastry with egg wash make a few slits in the top pastry while using tip of the paring knife this creates vents that will permit the steam to flee when cooking. Bake for 40 to forty-five minutes until pastry is golden brown and beef registers 125 levels F with an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives. and serve with Eco-friendly Peppercorn Sauce, Roasted Fingerling Taters with Fresh Herbs and Garlic clove, and Warm Wilted Winter Vegetables.
Eco-friendly Peppercorn Sauce :
Add essential olive oil to pan after removing beef. Add shallots, garlic clove, and thyme saute for one to two minutes, then, off heat, add brandy and flambe utilizing a lengthy kitchen match. After flame dies lower, go back to heat, add stock and lower by about 50 %. Strain out solids, adding 2 cups cream and mustard. Reduce by half again, then turn off heat and add eco-friendly peppercorns.
Roasted Fingerling Taters with Fresh Herbs and Garlic clove:
Preheat oven to 500 levels F and put a baking sheet inside to heat.
Add taters, rosemary oil, sage. thyme, and garlic clove to some medium bowl. Drizzle with essential olive oil, and season with pepper and salt. Remove sheet pan from oven, gently coat with essential olive oil, and pour taters onto pan. Place taters in oven and lower heat to 425 levels F. Roast for 25 minutes, or until crispy on outdoors and tender on inside.
Warm Wilted Winter Vegetables :
Prepare honey and balsamic together over medium-high temperature inside a large saute pan, about a few minutes. Toast walnuts in a tiny skillet put aside to awesome.
Pile vegetables on the platter. Stir mustard into balsamic-honey dressing. then whisk within 1 cup extra-virgin essential olive oil pour over vegetables. Season vegetables with pepper and salt and garnish with walnuts. pomegranate seeds, shavings of Parmesan. and shallot.
Recipe thanks to Tyler Florence