Beef Wellington

This month is Tom‘s and my 15th wedding anniversary. It has been some time since I have made a traditional Beef Wellington and this year I promised Tom I would do one for our very special wedding anniversary.

Beef Wellington looks much more complicated than it is. I encourage you to give this recipe a try whenever you have special event. Just take your time and lay all your ingredients out first before starting. There is no need to rush in the preparation.

Ingredients:

3 1/2 LB. Beef Tenderloin - ask your butcher for a round center cut.

1 lb mushrooms - combination of your favorite however white button works great.

2 shallots - chopped very fine

1 small garlic clove - mashed

2-3 teaspoons fresh thyme leaves chopped very fine

3 TBL butter

2 TBL Olive Oil

1 or 2 sheets of Pillsbury Pastry Dough (for pies) thawed and rolled out into a square type shape - you may need two sheets.

1 TBL flour

1 egg - beaten (with teaspoon of water) for egg wash on dough sheet

kosher salt and fresh cracked black pepper

Peppercorn Gravy:

1TBL Dijon

2 TBL Olive Oil

2 shallots - chopped 1 garlic clove - mince

1/2 cup cognac

1 box low sodium beef stock

1-2 cups heavy cream

1 TBL fresh crack black or green peppercorns

Directions:

Preheat oven to 425 degrees

Quick Tip - if you wish to use a traditional chicken liver pate for the Duxelles I recommend buying via Amazon or see if your local grocery store carries.

Mushroom Duxelles Recipe:

*Chop until fine your mushrooms, garlic and shallots. Use a mini chop processor if you have one.

In a skillet on medium high heat add 2 TBL butter and 1 TBL Olive Oil. Once the butter melts add the mushroom mixture and sauté for 5-8 minutes. Add 1 teaspoon of fresh chopped thyme and a good pinch of salt and fresh cracked black pepper. After 2 minutes reserve mixture In a bowl until cooled.

In the same skillet add 1 TBL butter and 1 TBL Olive Oil and heat until very warm.

Beef Preparation:

On the cutting board add 1 large pinch of kosher salt, fresh cracked black pepper and 1 teaspoon of chopped thyme leaves. Mix the spices with your fingers then roll your tenderloin into the spices mixture until all sides are coated. Press the spices gently into the meat.

Place the tenderloin in the hot oil and sear on all sides for approx 2-3 minutes. Do not rush, you want a nice color on the meat. When done remove the meat and plate until ready to roll the Wellington.

*Quick Tip - if making the gravy recipe do not rinse out your skillet pan.

Flour your counter or board and roll out your pasty sheet. You may need 2 sheets to overlap in order for the right size to be achieved.

Spread your Duxelles onto the pastry using a rubber spatula - leaving 1/2 inch edge uncovered.

Place the tenderloin on the side closest to you and gently roll up the wellington until the meat is fully covered. Crimp the edges of the pastry with your fingers or a fork. Do not worry about how it looks - the goal is to ensure the pastry is sealed properly.

When completely covered brush the egg wash on all sides of the dough. Finish by making criss-cross marks on the top. This will help vent while baking.

Place the Wellington on a sheet pan (seam side down) and bake for 40-45 for a perfect medium rare.

*Use a meat thermometer to check the temp which should be approx 125-128 degrees.

Rest the Wellington for 10 minutes before slicing.

When ready to serve slice into 1/4 - 1/2 inch servings.

Peppercorn Gravy Recipe:

Place the skillet pan with your beef dripping on medium high heat. Add 2 TBL Olive Oil and heat until hot. Add 1-2 chopped shallots and the minced garlic and sauté for 3-4 minutes. Add 1/2 teaspoon fresh chopped thyme and a pinch of kosher salt and fresh crack black pepper. Add 1/2 cup cognac to the pan and allow the pan to flame or not depending on your level of experience. Shake the pan then add 1 box of low sodium beef stock. Once the stock begins to simmer add 1-2 cups of heavy cream (personal choice) and

1 TBL Dijon mustard. Whisk until the liquid is just beginning to boil then reduce to a simmer reducing the liquid by half! Add 1 heaping TBL of fresh crack black or green peppercorns.

To serve - spoon gravy onto a warm plate then serve the sliced Wellington on top.

ENJOY!