Culture

Beef Wellington

Jeffrey Russell|

Beef Wellington
2.7 (3 ratings)
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If you can’t stay away from beef on Christmas Day, put a spin on it like with this beef Wellington created by Jeffrey Russell of Charlie Palmer Steak in Washington, D.C. The beef is perfectly cooked and basted with shallots, thyme, and garlic, and topped with crispy phyllo dough to make it extra indulgent — perfect for a holiday meal. 
Servings
4
Ingredients
  • four 6-ounce cuts filet mignon
  • 1 cup veal demi glace
  • 2 tablespoon chopped truffles (optional)
  • 4 baked phyllo rounds
  • 24 fingerling potatoes
  • 3 cup duck fat, or olive oil
  • 4 sprigs thyme
  • 2 shallots, thinly sliced
  • 4 cloves garlic, crushed
  • 2 tablespoon butter
  • 3 tablespoon canola oil
  • salt and freshly ground black pepper, to taste
Directions
  1. In medium sauce pan, heat the duck fat or oil over low heat, and once completely melted, add the fingerling potatoes along with 2 sprigs of the thyme, 1 sliced shallot, and 2 of the crushed garlic cloves. Bring pot to 180 degrees and cook until potatoes are tender. Set aside.
  2. In a small sauce pot or sauté pan, add demi glace and combine with truffles (if using), and let this mixture steep for at least 45 minutes to infuse the pungent truffle flavor and aroma.
  3. Season both sides of the filet mignons with salt and pepper and pat dry. In large sauté pan, heat canola oil until smoking point and carefully place the filets in the pan, dropping the meat away from your body (to avoid splashing yourself with hot oil). Cook for 3-4 minutes on the first side, and for about 4-5 minutes on next side. Once desired doneness is reached, add the butter to pan and return to heat. Allow the butter to brown and then add the remaining shallots, garlic, and thyme.
  4. With a medium-sized metal spoon, baste the filets for about 1-2 minutes, being sure that you evenly coat each piece. Remove the filets from the pan and keep warm. Remove the potatoes from oil and drain on paper towel, but keep warm.
  5. Place a phyllo crisp on top of each filet and drizzle with the veal-truffle jus. Serve alongside the fingerling potatoes.
 
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