My Wellington with pics

I did the Duxelle the night before with 9 pints of shrooms, 6 shallots, 8 garlic cloves, fresh thyme, in the food processor. Then sauteed with a stick of unsalted butter and extra virgin olive oil for quite some time. An hour at a low simmer.


I cooked it down to get all the water out of the Duxelle. This took a while because of the amount. Then I placed in the fridge and went to House of Blues to hear my little brother sing.



I took it out Christmas morning, and started to trim the filets. After trimming the filets, I coated them with olive oil, salt and pepper.

I seared them, let them rest, then rubbed with Dijon mustard.

While they rested, I spread saran wrap on the counter. I shingled the prosciutto to the width of the filets, which I cut in half. Then spread the Duxelle over the prosciutto.



After I rolled up the filets, they went back in the fridge for 30 minutes or so to tighten up.



The pastry dough got rolled out, and each got wrapped. The seam side gets placed down on the rack.

At this point, make your eggwash and add a little whole milk, then brush the top and toss some rock salt over the top.



Using the drippings from searing the meat, I made the peppercorn sauce with garlic, cloves, thyme, beef stock, heavy cream, German mustard, green peppercorns, and brandy. Light that motha'. Before adding the cream, strain out all the solids and add liquid back to the pan.

Get a long match, or lighter, and let that sucker burn.



While you're doing the sauce, pop'em in at 350 for 45 minutes.



I sliced them about 3/4's of an inch. Here are some of the cuts the real carnivores ate.



I forgot to take a shot of one sliced with the sauce. Sorry about that. There are other nit picky things you've got to do, like brine the peppercorn in vinegar and such. I just didn't mention it here. This is a good overview for somebody who wants to try it sometime.

This was all kind of meh. Carson's Uppidy Chicken would have been better.