English·Main Course
Peekaboo Beef Wellington
A clever, deconstructed take on the classic Beef Wellington that ensures a perfectly crispy crust and a precisely cooked steak by preparing each component separately before assembly.
Prep
20m
Cook
40m
Total
60m
Serves
2
Method
- 01
Preheat oven to 400°F. Cut two large circles from puff pastry, place on a parchment-lined sheet, and prick all over with a fork (docking). Bake for 15 minutes, then press down to deflate, flip them over, and bake for another 10–15 minutes until deep golden brown and crispy. Transfer to a rack to cool.
Watch · 0:27
- 02
Sauté the sliced mushrooms in olive oil and butter over medium-high heat with a pinch of salt. Once they brown, add sliced shallots and cook until translucent. Stir in fresh thyme leaves, remove from the pan, and set aside.
Watch · 3:06
- 03
Season the steak with kosher salt and pepper. Heat clarified butter in the same pan over medium-high heat. Sear the tenderloin for about 3 minutes per side (plus the edges) until the internal temperature reaches 120–125°F for rare/medium-rare. Remove to a plate and rest for 5 minutes.
Watch · 4:36
- 04
Deglaze the pan with sherry wine and sherry vinegar, reducing by half. Add beef broth and season with salt and pepper. Boil for about 2 minutes until reduced to 1/4 cup. Lower the heat and whisk in heavy cream and cold diced butter until emulsified into a glossy sauce.
Watch · 5:44
- 05
Assemble the Wellington: place the warm steak on one pastry disk, top with slices of pate, the sautéed mushrooms, and a slice of truffle brie. Drizzle the pan sauce over the top, garnish with chives, and finish with the second piece of pastry.
Watch · 7:05
From Chef John
“I mean, you are after all the Irma Rombauer of your internal temp.”
“This is going to turn into a culinary crime scene very quickly.”
“If you ask any infant, they will tell you mushroom baby food is the worst.”