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Nashville Beef Recipe List

Jimmy Kelly's Steakhouse

217 Louise Avenue, Nashville, TN 37203
615-329-4349

Beef Wellington

Serves 6

Ingredients for Duxelles

1½ lbs White Button Mushrooms
2 Shallots, peeled & finely chopped
3 cloves Garlic, peeled & finely chopped
3 sprigs Fresh Thyme, leaves only
2 tbsp Unsalted Butter
2 tbsp Extra Virgin Olive Oil
Salt & Black Pepper, freshly ground

Ingredients for Beef

3 lb Center Cut Beef Tenderloin (Filet Mignon), trimmed
Extra Virgin Olive Oil
Kosher Salt & Freshly Ground Black Pepper
16 Prosciutto, thin slices
3 tbsp White Truffle Butter
Flour, for rolling out puff pastry
12 oz frozen Puff Pastry, preferably Dufour, thawed for 2 hours
1 Large Egg, lightly beaten
½ tsp Coarse Sea Salt

Ingredients for Mushroom Gravy

1 lb Veal Bones, cut into small pieces
1 medium Carrot, coarsely chopped
1 medium Onion, coarsely chopped
2 Celery Stalks, coarsely chopped
4 cloves Garlic, minced
1 tbsp Fresh Thyme leaves
Kosher Salt & Freshly Ground Black Pepper
Extra Virgin Olive Oil
2 qts Beef Broth, preferably homemade
1 cup Red Wine
1 Bay Leaf
2 tbsp Unsalted Butter
1 small Shallot, finely diced
½ lb White Mushrooms, quartered
1 tbsp All-Purpose Flour
¼ cup Heavy Cream

Method for Duxelles

• Place the mushrooms, shallots, garlic and thyme in a food processor and pulse until finely chopped.
• Heat the butter and olive oil in a large skillet over medium heat.
• Add the mushrooms and sauté for 8 to 10 minutes until most of their liquid has evaporated.
• Season with salt and pepper and set aside to cool.

Method for Beef

• Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
• Drizzle with olive oil and season well with salt and pepper.
• Heat a little olive oil in a heavy skillet.
• When the oil is hot but not smoking, add the beef and sear until every side is nicely browned.
• Remove from heat, cut off the twine and allow the meat to cool slightly.
• Meanwhile, extend a sheet of plastic wrap (about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
• Place the prosciutto on top of the plastic wrap in a shingle pattern.
• You want to create a rectangle that is large enough to encompass the entire filet of beef.
• Cover the prosciutto with a thin layer of the duxelles.
• Season, as needed, with salt and pepper and sprinkle with fresh thyme leaves.
• Smear the beef with the truffle butter.
• Then roll it in the duxelles-covered prosciutto using the plastic wrap to tie it up tightly.
• Twist the ends of the plastic wrap to seal the beef completely
and hold it in a nice log shape.
• Set in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425°.
• On a lightly floured surface, roll the puff pastry out to about a ¼-inch thickness.
• Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
• Remove the beef from the refrigerator and cut off the plastic wrap.
• Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.
• Trim the ends. Fold over the sides to completely seal the beef.
• Use the trimmings to decorate the top.
• Scatter with coarse sea salt.
• Place the beef seam side down on a parchment-lined baking sheet.
• Brush the pastry with the beaten egg, then make a couple of slits in the top of the pastry using the tip of a paring knife.
• Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125° on an instant-read thermometer.
• Remove from oven and rest ten minutes before serving.

Method for Mushroom Gravy

• Preheat the oven to 400°.
• Combine the bones, carrots onions, celery, 3 of the garlic cloves and the thyme in a roasting pan.
• Season with salt and pepper and drizzle with olive oil.
• Roast in the oven for 30 to 40 minutes, until the bones are a deep golden brown.
• Transfer the pan to the stovetop and add the beef broth, wine and bay leaf.
• Bring to a boil, then simmer over medium heat for 25 to 30 minutes.
• Strain the gravy, discarding the solids, and skim off any fat.
• Heat the butter and 1 tablespoon of extra-virgin olive oil in a skillet over high heat.
• Add the remaining garlic, the shallots, and the mushrooms, season well with salt and pepper, and cook, stirring, for about 5 minutes, until the mushrooms are golden brown.
• Dust the mushrooms with the flour.
• Add 2 cups of the strained veal stock to the pan (freeze the remainder for another use) and stir to smooth out any lumps.
• Simmer until the flour is cooked and the gravy is thick and rich, about 10 minutes. Stir in the heavy cream.
• Serve the beef Wellington sliced & drizzled with gravy.

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