Saturday, December 29, 2012

Grill Roasted Sonoran Beef Wellington

Around our house we eat Beef or Salmon Wellington on New Years Eve.  They are elegant and so easy to make.  The addition of grill roasting and the poblano chile, adds a new depth of flavor to this already amazing dish. Give it a try and Happy New Year to you and yours!

Grill Roasted Sonoran Beef Wellington
Also try salmon, pork or chicken breast Wellington.

1 Tenderloin of beef
2 C   Sonoran Duxelle
1 TBL Extra virgin olive oil
1 LARGE SHEET Puff pastry
2 Eggs, well beaten
Black pepper
Kosher salt

1. Rub the olive oil into the exterior of the tenderloin.  Salt and pepper to taste.
2. Grill over high heat until the internal temperature is 128∞.  Remove from heat and fully cool in the refrigerator for at least 3 hours.
3. Bring the puff pastry to room temperature.  Lightly flour a flat working surface.
4. Place 1 sheet of puff pastry dough on work surface.  Spoon the duxelle across the of the pastry --  about 4" from the bottom edge and about 3" from the sides.  Spread into a shape 1/2" thick, about the size of the tenderloin.
5. Place the tenderloin on the duxelle. At this point sort of think of this dish as a fancy burrito. You're going to wrap the tenderloin and duxelle in puff pastry.   Fold bottom edge up and egg wash seams, trim any excess dough.  You're looking for about 1/2" overlap.  Fold the sides up and then top edge, egg washing and trimming as you go.
6. Place the Beef Wellington seam side down in lightly greased sheet pan and egg wash the top.
7. Place pizza stone on grill; light burners and turn to low.  Allow grill to slowly heat to about 400∞ then turn off burners directly below pizza stone and adjust heat to maintain approximately 400∞.
8. Place sheet pan directly on pizza stone and grill-bake for 12 to 15 minutes or until deep golden brown.  Remove from heat and let rest for 10 minutes before serving.
Serves 8.

Sonoran Duxelle for Wellington
a main component of any Wellington dish.

1/2 LB Crimini mushrooms, cleaned and chopped fine
1/2 LB Assorted mushrooms, cleaned and chopped fine
2 Shallots, minced
2 TBL Sweet butter
1 Poblano chile, roasted, peeled and minced
Table salt and fresh-ground black pepper to taste
1/2 TSP Fresh-ground nutmeg
A few drops of White truffle oil

1. Sauté the mushrooms and shallots in the butter for 5-6 minutes.  Add Poblano and spices and stir well.
2. Spoon into wire strainer and drain well.
3. Cool down in refrigerator in a covered glass bowl.  Add white truffle oil and stir well before using in Wellington.
4. Makes 2C, (enough for 1 Beef Wellington.)

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