Wow a Crowd with This Traditional English Dish!

Our amazing chef Jeromy is at it again! Jeromy is our chef de cuisine for Plateia, the Luskin Conference Center’s in-house restaurant and lounge. When we asked him for a recipe to share for the holidays, he came through with one of our favorites — classic Beef Wellington — perfect for serving at your table this festive season.

BEEF WELLINGTON

Servings: 4

Preparation:

Cook the Beef:

1. Season beef well with salt and pepper on all sides.
2. Heat the cast iron skillet and add grapeseed oil, then sear the beef. When searing, make sure all sides are browned.
3. Remove from the pan, then set it aside to rest
4. Brush Dijon Mustard all over the beef.

Assemble and Cook the Dish:

5. Take a damp towel and moisten your cutting board. Layer three pieces of plastic wrap, overlapping each other, on the board. Depending on the width of the tenderloin, take two Chive Crepes (see recipe below) and trim into squares the length of the tenderloin, then line them up vertically on the plastic. Spread the Mushroom Duxelle (see recipe below) over the crepes. Pour resting juice from the beef over the mushrooms, then place beef at the bottom of the crepe.

Plateia’s Chef de Cuisine, Jeromy Sung, preparing a plate of Beef Wellington.

6. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for a minimum 30 minutes.
7. Then, preheat the oven to 425 F or for a non-convection oven, preheat to 450 F.
8. Using a damp towel to moisten cutting board, layer three pieces of plastic wrap again. Place the puff pastry in center. Use a rolling pin to evenly roll it to 1/8 inch thick, trimming if necessary to fit beef. Unwrap the beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper.

Beef Wellington by Plateia’s Chef de Cuisine, Jeromy Sung.

9. Lift the plastic wrap up and roll the pastry over the beef, until the pastry edges meet, then massage the pastry until it melts together, and cut off the ends. Unwrap the Wellington, discard the plastic and smooth the ends, then brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern. Season with more salt, place on a parchment- lined tray and insert thyme sprig. Refrigerate for 5 minutes.
10. Place in the center of the oven and bake for 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.
 

MUSHROOM DUXELLES

Preparation:

Place in a medium sauté pan over medium high heat. Add oil and, when hot, add the mushrooms. Season well with salt and pepper and add the thyme. Cook until all the moisture has evaporated, stirring frequently to be sure the mushrooms do not stick, about 10 minutes. Remove from heat and cool.
 

CHIVES CREPES

Preparation:

1. In a large mixing bowl, combine eggs, flour, milk, chives, thyme and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes.

2. Lightly spray a 10-inch nonstick pan and place over low heat. Add ¼- cup batter to the pan and swirl the pan so the batter spreads evenly along the bottom into a very thin pancake. Let it cook for 25 to 30 seconds, until set, then using an offset spatula to lift one side, flip, and cook on other side for just a few seconds. Move quickly because you don’t want any browning to occur. Remove crepe to plate. Continue cooking until batter is finished, making few crepes. Place a parchment square between so they do not stick.