BEEF WELLINGTON | WITH BABISH

For the Beef

Liberally sprinkle kosher salt around the entire exterior of the beef (chateaubriand).

Then, wrap in plastic wrap, place on a quarter rimmed baking sheet and dry brine in the fridge for at least 2 days.

After dry-brining, remove beef from the plastic wrap and use paper towels to dry thoroughly.

Meanwhile, heat vegetable oil in a cast iron pan over high heat until smoking.

When the beef is thoroughly dried and still refrigerator cold, sear in the preheated pan using tongs to brown the entire surface of the beef into an even crust. DO NOT COOK THROUGH. No interior cooking.

Remove the seared beef from the pan and transfer to the rimmed baking sheet.

Allow to cool for about 5 minutes before transferring to the fridge while you make the Mushroom Duxelles.

For the Mushroom Duxelles

Rinse and pat dry Cremini mushrooms then chop the woody ends.

Transfer cleaned and trimmed mushrooms to a food processor and gently pulse to break into smaller pieces.

Add minced shallots and pulse until the mushroom-shallot mixture is finely chopped and thoroughly combined.

In a cast iron pan over medium heat, melt butter until just foaming, then add the mushroom mixture, lightly salting to speed up the cooking process.

Sauté, occasionally stirring with a rubber spatula, until the mushrooms have released their liquid, about 4 to 5 minutes.

Then increase heat to medium-high and cook until the moisture has evaporated, about 3 to 4 minutes.

Meanwhile, finely chop fresh thyme leaves and fresh rosemary, then add to the Mushroom Duxelles, stirring to incorporate.

When the Duxelles begins to stick to the bottom of the pan, add a teaspoon of water and scrape up before killing the heat and adding cognac.

Carefully flambé. When the flame has receded and the alcohol has been cooked off, return the heat to medium.

Then, add heavy cream and kosher salt, stirring to combine.

Cook for 3 to 4 more minutes until the liquid has evaporated and the Duxelles is paste-like in texture.

Meanwhile, prepare a rimmed baking sheet with a layer of parchment paper.

Transfer to the prepared rimmed baking sheet, spread out the Duxelles with a rubber spatula to cool as quickly as possible, and sandwich between parchment paper before transferring to the fridge to cool completely.

For the Assembly

Almost completely thaw your store-bought puff pastry and flour your work surface before rolling out to a rectangle 4 inches wider than the beef.

Transfer to a parchment paper prepared rimmed baking sheet, then refrigerate until ready to use.

Prepare your phyllo dough by laying it out on a sheet of plastic wrap. Then shingle prosciutto slices onto the dough before using a rubber spatula to spread the fully cooled Mushroom Duxelles on top of the prosciutto.

Thoroughly brush down the fully cooled chateaubriand with Dijon mustard.

Then, very carefully roll the chateaubriand into the prepared phyllo dough, using the plastic wrap and the table to ensure a tight roll.

Refrigerate for 30 minutes.

Prepare your work surface with plastic wrap.

After 30 minutes, place puff pastry on top of the plastic wrap and lightly brush the inside of the pastry with egg wash.

Remove the chateaubriand from its plastic wrap then place on puff pastry, very carefully rolling, shaping, and trimming the dough beef into a log, almost like you’re wrapping a gift.

Ensure no visible creases remain along the seam before tightly wrapping in plastic wrap and transferring to the fridge for 1 hour.

Meanwhile, prepare your puff pastry lattice.

When the hour has elapsed, remove the Wellington from its plastic wrap and transfer to a rimmed baking sheet, seam-side down.

Brush with egg wash before draping a wrapping with lattice pastry. Give the wellington one final brush with the egg wash.

Return to fridge for about 20 minutes.

Meanwhile, preheat the oven to 400 °F (200 °C).

After 20 minutes, brush one last time with egg wash, then finish with flaky finishing salt.

Insert probe internal thermometer in the side of the Wellington before transferring to the preheated oven for anywhere from 25 to 45 minutes- entirely dependant on the conditions of your oven.

When its internal temperature reaches 125-130 °F (52-54 °C) remove from the oven and allow to rest on a write-racked rimmed baking sheet for 15 minutes. The final medium rare temperature will be 130-135 °F (54-57 °C) after resting.

Slice and serve hot, garnishing with parsley to finish. Enjoy!

For the Day 1

For the Beef Prep

Trim and shape the eye of round to create an evenly thick, cylindrical roast.

Mix the kosher salt and ground Koji rice.

Coat the beef thoroughly with the salt-koji mixture.

Combine soy sauce and fish sauce, then pour or rub over the beef until fully coated.

Place the beef uncovered on a wire-racked rimmed baking sheet and refrigerate for 3 days, allowing it to dry and darken.

For the Day 4

After aging for 3 days, rinse all Koji rice from the surface of the beef and pat completely dry. Trim an excess exterior fat for a clean, round shape.

Vacuum seal the beef and cook in the sous vide at 130 F° (54 °C) for 24 hours.

Once finished cooking, immediately transfer the sealed beef to an ice bath until fully chilled. Refrigerate overnight.

For the Homemade Puff Pastry

In the bowl of a stand mixer, add salted butter, all-purpose flour, and red miso. Gently mix using the paddle attachment until everything is smooth and evenly incorporated.

Turn out the butter mix between 2 sheets of parchment paper. Using parchment paper and a rolling pin, shape into an 8 to 10 x 8 to 10 inch (20.32 cm to 25.4 cm) square.

Refrigerate uncovered for 30 minutes to an hour until firm but not rock hard.

In a large mixing bowl, combine all purpose flour and bread flour, salt, and cold butter, breaking butter into flakes. Add ice water and mix until dough forms. Shape into a square and chill.

Encapsulate the butter block inside the lean dough. Roll and fold into thirds (letter fold). Chill for 30 minutes. Repeat until 6 total folds are completed.

Wrap and refrigerate overnight before use.

For the Day 5

For the Mushroom Duxelles

Pulse Cremini and Shiitake mushrooms in a food processor until finely chopped.

Melt butter in a skillet over medium heat. Add shallots and cook until softened and lightly caramelized. Add garlic and cook briefly.

Add mushrooms and a generous pinch of salt. Cook, stirring frequently, until all moisture has evaporated and the mixture begins to brown.

Deglaze with cognac (off heat, flame optional). Return to heat and add heavy cream, thyme, rosemary, anchovy paste, and Marmite. Cook until thick and spreadable.

Season with salt and pepper. Spread onto parchment and cool completely in the refrigerator.

For the Beef

Remove beef from the fridge and pat dry.

Heat vegetable oil in a cast iron skillet until smoking hot. Sear beef quickly on all sides until deeply browned.

Return beef to the refrigerator until fully chilled.

For the Assembly

Roll puff pastry to roughly store-bought thickness.

Spread a thick, even layer of duxelles directly onto the pastry. Place chilled beef in the center and wrap tightly, trimming excess pastry.

Seal seams firmly and wrap in plastic wrap. Chill 30–60 minutes.

Meanwhile, preheat oven to 400 °F (205 °C).

Decorate with pastry cutouts if desired. Brush with egg wash and chill briefly to set.

Remove Wellington from the fridge and brush again with egg wash. Sprinkle lightly with flaky finish salt, if using.

Bake for 30-45 minutes, until deeply golden and structurally firm. Target internal temp should be 130–135°F: medium-rare.

Rest 10-15 minutes before slicing and serving.