Award-winning chef Gavin Kaysen shows how to make the classic dish step-by-step.
1 sheet frozen puff pastry, thawed but cold How to Make the Beef WellingtonIn a sauté pan, heat the avocado oil over high heat. Season the tenderloin on all sides with pepper, then salt. Gently set the tenderloin in the pan and sear until it turns a deep golden brown, about 2 minutes. Repeat on all sides. Briefly sear on each end and remove to a wire rack to cool. In a food processor, pulse the button mushrooms until pulverized.
Tip: If you want to save some time, skip the crepes and wrap the beef in deli ham or blanched spinach leaves instead.Add the shallot, garlic, and thyme and cook until you see the mixture begin to brown and there is no longer any bubbling, about two minutes. Add the porcini powder. Stir vigorously and cook for 1 minute. Add the Madeira to the pan to deglaze, scraping the browned bits from the bottom of the pan to incorporate.
Tip: To cool the duxelles quickly, spread them out across the bottom of your bowl in a thin layer. If the duxelles don’t stick to the bowl as you’re spreading, that’s a sign they’re not quite dry enough.In a bowl, combine the milk, egg, salt, and spinach. Use an immersion blender to blend until smooth. Add the flour and blend until just combined. Add the melted butter to the mixture and blend until combined.
Line a sheet pan with parchment paper and mist the paper with cooking spray. Place the Wellington in the center of the lined pan. Apply egg wash to the surface of the Wellington with a pastry brush. Using a paring knife, lightly score the pastry in a cross- hatch pattern without cutting through the dough.Bake for 30 minutes, rotating the pan front to back halfway through, or until the crust is golden brown and the internal temperature reaches 115°F.
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