Beef Wellington

Serving size: 4

Usually I make individual wellingtons but today I opted to make a full one because we have friends over. Same process as the individual but less work and saran wrap. I didn’t take photos of the actual servings as was too busy entertaining. I served with my Roasted Red Peppers and Butter Lettuce Salad as well as roasted asparagus.

Ingredients

1 tbsp olive oil

2 onions thinly julienned

Salt and pepper to taste

1 600 gram beef tenderloin

Salt and pepper to taste

1 tbsp olive oil

12 thinly sliced prosciutto

Mustard

2 puff pastry sheets thawed

Flour for rolling out puff pastry 1 egg beaten 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

1. Heat oil in skillet and add sauté until onion is caramelized. About 10 minutes

2. Season with salt and pepper, take out of skillet and set aside to cool

3. Season beef with salt and pepper

4. Reheat skillet on high and add 1 tbsp oil to what is already in there

5. Sear beef all over until it is crusty brown

6. Place a cooling rack on a baking sheet and place beef on it to fully cooled

7. Set aside skillet for later

8. Once beef and onions are cool, lay prosciutto on saran wrap

9. Spread onions onto prosciutto

10. Brush mustard all over the beef

11. Wrap beef with prosciutto, then tightly wrap the plastic around the prosciutto and beef

12. Chill in refrigerator for 2 hours

13. On floured surface roll out puff pastry so that both pieces are sealed together

14. Place beef on one side of pastry and brush pastry with egg to seal edges

15. Roll beef with pastry, cut off any extra dough and seal edges

16. Place puffed wrapped beef with saran wrap, tightly sealing it

17. Chill in fridge for minimum two hours or until ready to bake

18. Cut our hearts out of remaining puff pastry and cover with saran wrap until ready to use

19. When ready to bake wellington preheat oven to 425˚F

20. Line baking sheet with parchment paper

21. Remove beef from saran wrap

22. Place the beef seal side down onto sheet pan

23. Press heart puff pastry around roll to make design you like

24. Cut X's around roll to let steam out while cooking (per photo)

25. Brush the entire pastry with egg wash

26. Bake for 40 minutes until beef measures 140˚F with a thermometer

27. Puff pastry should be golden brown

28. Take out of oven and let sit for 10 minutes while you make brandy sauce

29. Add butter to the pan you seared the beef in and set to medium heat

30. Add shallots and garlic and sauté for 5 minutes

31. Remove from heat, add brandy and beef broth and return pan to high heat

32. Reduce liquid by half

33. Add cream and mustard and cook for two more minutes

34. Strain the sauce to remove the solids

35. Plate the beef and top with the sauce

Let sit for five minutes

Ingredients Beef Wellington

Sauté onions

Caramelized onions

Season beef tenderloin

Sear beef tenderloin

Let tenderloin cool

Prosciutto and onion layers

Brush mustard on tenderloin

Wrap tenderloin

Wrapped tenderloin

Chill for two hours

Roll out puff pastry

Brush egg to seal edges

Wrap with saran wrap

Chill minimum 2 hours

Cut our hearts

Sauté shallots and garlic

Pour in brandy and broth

Cream and mustard added

Decorate hearts & egg wash

Cut X in areas for steaming