Beef Wellington is my sons Steven’s favourite meal. He wants it for his birthday dinner every year. Because I’m allergic to mushrooms and not a fan of duck liver, I’ve adapted this recipe to better suit my tastes. Lucky everyone loves it this way and I’ve perfected it over the years that it is not so hard to make. I’ve also come to the realization that cutting the beef tenderloin in half lets me make individual mini ones. That way depending on how hungry everyone is they can have one or two.
Ingredients
1 tbsp olive oil
1 onion thinly julienned
1 tbsp minced garlic
Salt and pepper to taste
4 beef tenderloin cut into half
Salt and pepper
1 tbsp olive oil
8 thinly sliced prosciutto
Enough mustard to coat each piece of beef
2 packs puff pastry thawed
Flour for rolling out puff pastry
1 egg beaten for egg wash
2 tbsp butter
1 shallot finely chopped
1 tbsp minced garlic
2 tbsp brandy
3 cups beef broth
2 tbsp heavy cream
2 tbsp grainy Dijon mustard
Directions
Heat oil in skillet and add onion and garlic.
Sauté until onion is caramelized. About 10 minutes
Season with salt and pepper, take out of skillet and set aside to cool
Season beef with salt and pepper
Reheat skillet to high and add 1 tbsp oil to what is already in there
Sear beef all over until it is crusty brown
Place a cooling rack on a baking sheet and place beef on it to fully cool
Set aside skillet for later
Once beef and onions are cool, lay 2 pieces of prosciutto on saran wrap
Spread some onions onto prosciutto
Brush mustard all over the beef
Wrap beef with prosciutto, then tightly wrap the plastic around the prosciutto and beef
Place in fridge for 2 hours
On floured surface, roll out puff pastry thinly to ¼ inch
Place beef on pastry and cut enough pastry to wrap all around beef
Use egg wash around the beef to help seal edges
Wrap each puff pastry wrapped beef with saran wrap, tightly sealing it
Place in fridge for minimum two hours or until ready to bake
If you have left over puff pastry cut out hearts or make fancy bows by cutting the dough in 1” x 3 “ slices and then making a little slit in the middle and folding pastry within itself
Brush each with egg wash and sprinkle with a little garlic salt
Bake these at 375˚
When golden and puffy, take them out of the oven and place on a plate until you need them
Preheat oven to 425˚F
Line large baking sheet with parchment paper
Remove beef from saran wrap
Place the beef seal side down onto sheet pan
Cut Xs on top to let steam out while cooking
Brush the entire pastry with egg wash
Bake for 25 to 30 minutes until beef measures 125˚F with a thermometer
Puff pastry should be golden brown
Take out of oven and let sit for 10 minutes while you make sauce
Add butter to the pan you seared the beef in and set to medium heat
Add shallots and garlic and sauté for 5 minutes
Remove from heat, add brandy and beef broth and return pan to high heat
Reduce liquid by half
Add cream and mustard and cook for two more minutes
Strain the sauce to remove the solids
Plate the beef and top with the sauce and a decorative puff pastry
I served with roasted peppers, asparagus and a salad
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