Holiday Beef Wellington | Sweet Heat with Rick Martínez

Roll out the red carpet (and the pastry): This Beef Wellington is a surefire holiday hit. Juicy beef gets snugly tucked in with zingy cranberries and earthy chestnuts ready to stun at the dinner table. Talk about fancy-yet-doable, thanks to some handy how-to's from Rick Martínez. GET THE RECIPE ►► https://f52.co/3NTW2Xg For more food, design, and Choco content from Rick, follow him on Instagram @chefrickmartinez. This video is shared in partnership with Beef Loving Texans: https://ift.tt/WI5Pgsc VIDEO CHAPTERS 01:50: The Day-Before Prep 08:42: Sear the Beef 10:23: Wrap the Beef 13:23: Pastry the Beef 18:53: Roast the Cranberries PREP TIME: 4 hours COOK TIME: 2 hours 30 minutes MAKES: 8 to 10 INGREDIENTS For the mushroom stuffing: 4 ounces roasted chestnuts, smashed and chopped 2 large shallots, peeled and roughly chopped 1 stalk celery, roughly chopped 4 cloves garlic, peeled and smashed 1 1/2 pounds mixed mushrooms (such as shiitake, oyster, maitake, trumpet and brown beech), roughly chopped 1 teaspoon sea salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 fresh bay leaves 1 tablespoon fresh thyme leaves 1/4 cup beef tallow or unsalted butter For beef broth reduction: 2 tablespoons beef tallow or extra-virgin olive oil 2 shallots, sliced 2 cloves garlic, peeled and smashed 3 sprigs fresh thyme 2 fresh bay leaves 1 teaspoon black peppercorns 1/3 cup bourbon (I like Buffalo Trace) 6 cups beef bone broth For the beef: 1 (3-pound) center cut beef tenderloin (also called Chateaubriand and center-cut filet mignon), trimmed 3 tablespoons sea salt, plus more for seasoning 3/4 teaspoon freshly ground black pepper 2 tablespoons beef tallow or extra-virgin olive oil 2 tablespoons Dijon mustard 4 to 6 large store-bought crepes 6 ounces thinly sliced Bresaola 1/2 chopped dried apricots 1 large egg All-purpose flour, for dusting 1 1/2 pounds puff pastry (thawed if using frozen) For the roasted cranberries: 1 pound fresh cranberries (or thawed if using frozen) 1 cup granulated sugar 1/4 cup dry white wine 3 tablespoons extra-virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1/2 teaspoon sea salt SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://ift.tt/Wq0AQUG Instagram: https://ift.tt/ZznpR5u Pinterest: https://ift.tt/X9K0BR7 Twitter: https://twitter.com/Food52 TikTok: https://ift.tt/QMS2H6r Food52 newsletter: https://ift.tt/dMajRE7 ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

View on YouTube