To make this Hell’s Kitchen Beef Wellington with Blackberry Sauce, Whipped Potatoes, Glazed Baby Carrots recipe, you first need to get a good sear on the beef on all four sides to build the first layers of flavor. You need to Brush the beef tender with mustard as soon as you finish browning it, then you are going to roll the beef in a layer of prosciutto with a condensed mushroom filling known as duxelles.
After you wrap the entire thing in a puff pastry, once done wrapping, you can chill the beef wellington in the refrigerator overnight if you’re preparing in advance or cook as soon you are finished rolling. Place the wellington in a 425°F temperature oven, cook the wellington to medium rare with an internal temperature of 120°F. Once you have determined that your Wellington is done cooking by checking with an instant thermometer remove from the oven.
How to Make Hell’s Kitchen Beef Wellington Recipe
Let Wellington rest for about ten minutes to relax, so the meat reabsorbs all its juices back in for a filet that’s tasty and tender. Whipped or mashed potatoes are a must to go along with your Beef Wellington, drizzled with blackberry sauce that serves as a sweet ending to the dish. Beef Wellington is a dish Hell’s Kitchen enthusiasts are well familiar with, as it finds its way onto the menu practically every episode.
Make Mushroom Duxelles
Step 1. Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.
Step 2. In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture equally over the surface and cook on medium heat until the moisture in the paste has mostly evaporated, 15–20 minutes. The mixture has the consistency of a spreadable pâté. Remove from heat, stir in the chives, and let cool.
Build The Wellington
Step 1. Sear the Beef Tender Filet.
Step2. With paper towels, pat dry filet mignon, then season liberally with salt and pepper. Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown from 1–2 minutes on all sides. Remove from heat and position on a cutting board. Brush Dijon mustard onto the filet and allow it to cool.
Rolling the Beef Wellington
Step 1. Put a sided baking sheet in the oven and preheat the oven to 425°F.
Step 2. On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto shingle-style to form a rectangle large sufficient to encompass the whole filet. Smear mushroom duxelles in a thin layer over the prosciutto. Place the filet on top of the mushrooms. Utilize the plastic wrap to help in rolling the beef up tightly in the duxelles-covered prosciutto, tucking in the ends so the beef has fully encompassed. Refrigerate for 20 minutes.
Step 3. In a bowl, mix egg yolk and milk.
Step 4. On a floured surface, tenderly roll out the puff pastry until it is ¼ inch thick, no thinner. Depending on the size of the pastry sheet, to assure the filet will be completely covered and sealed two overlapping layers can be used. Set the beef in the center of the pastry and liberally brush the pastry with the egg wash. Bring pastry up and around the beef and seal tightly. Steal the ends closed and trim off any excess puff pastry. Refrigerate for 5–10 minutes to let it firm up again.
Step 5. Remove Wellington from the refrigerator. Put the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the leftover egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place pan in the oven.
Step 6. Bake for about 35 minutes or until the internal temperature of the steak reaches 120°F for medium-rare.
Step 7. Remove from the oven and let rest for at least 10 minutes before slicing.
Make The Blackberry Sauce
Step 1. Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for about 5 minutes until the blackberries have softened.
Step 2. Strain the mixture through a fine-mesh strainer and discard the seeds and pulp. Return the sauce to the saucepan over medium-high heat, add the honey and jam, and bring to a boil, cooking until the mix reduces by half and thickens to a smooth sauce. Remove from the heat and swirl in the butter season to taste and set aside to keep warm.
Make Whipped Mashed Potatoes
Step 1. Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon salt and bring to a boil. Reduce the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with the tip of a sharp paring knife, 20 – 25 minutes.
Step 2. Drain the potatoes, saving some of the cooking water.
Step 3. Combine the cream and butter in a small saucepan over medium heat and bring to a simmer.
Step 4. Put the potatoes through a potato ricer or food mill and return them to the pot over low heat. Combine the hot cream and butter mixture and mix with a wooden spoon. If the potatoes are too thick, add a small amount of the reserved cooking water until they are the texture you like season to taste with salt and pepper and set aside to keep warm.
Make the Carrots
Step 1. Bring a quart of salted water to a boil. Have a bowl of ice water ready.
Step 2. Then add the carrots and cook about 4 minutes until they are crisp-tender. Utilize a slotted spoon to transport the carrots to the bowl of ice water to stop the cooking, then drain. In a large sauté pan, melt the butter over medium heat. Combine the carrots and toss to coat; cook until heated through. Mix in the parsley and season to taste with salt and pepper.