cremini mushrooms50/50 mix with shiitake~600 gest.
shiitake mushrooms50/50 mix with cremini~600 gest.
Challenge butter (for duxelles)4 tbsp
shallotslarge
2
garlic cloves4
saltto taste
cognac~3 tbspest.
heavy cream~½ cupest.
herbs~1 tbspest.
salt¼ tsp
black pepper¼ tsp
anchovy paste¼ tsp
Marmite¼ tsp
eye round roastseasoned and seared on all sides~1½ kgest.
prosciutto slices~12 slicesest.
Steps
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1
Prepare the butter block by mixing Challenge butter with all-purpose flour and red miso, then shape into a square.
2
Make the lean dough by combining all-purpose flour, Challenge butter, kosher salt, and ice water into a rough dough, forming it into a roughly 14×14 cm square.
3
Refrigerate the lean dough for 30 minutes to 1 hour.
4
Laminate the puff pastry by placing the butter block in the center of the lean dough, folding it into thirds like a letter, and completing six total turns to create the red miso puff pastry.
5
Make the duxelles by sautéing shallots and crushed garlic in Challenge butter until fragrant, then add the 50/50 cremini and shiitake mushroom mix and cook until softened.
6
Season the duxelles with salt, deglaze with cognac, stir in heavy cream and herbs, then finish with salt, pepper, anchovy paste, and Marmite.
7
Prepare the beef by seasoning the eye round roast with salt and pepper, then searing it on all sides in a hot pan.
8
Assemble the Wellington by layering prosciutto slices on the seared beef, spreading the duxelles evenly, then wrapping everything tightly in the puff pastry.
9
Bake the wrapped Wellington by lightly brushing the exterior with egg wash and baking until done.
PrimedTableBETA
