Beef Wellington Recipe

Instead of the traditional turkey this year I am thinking of doing my famous Beef Wellington. For those of you that know me you also know that I don’t like overly complicated dishes. This one has a few steps by the end result is so worth the extra time. I always get rave reviews when I make this which should speak volumes becuase more than I like to admit my food isn’t always edible

For the Duxelle:

1.5 pounds baby portabello mushrooms (you can use the white button but I prefer these)

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and rougly chopped

2 springs fresh thyme, leaves only

4 tablespoons butter

Beazell’s Cajun Seasoning

For the Beef:

1 – 3 pound beef tenderoin

Extra virgin olive oil

Beazell’s Cajun Seasoning

12-15 slices thin posciutto

2 tablespoons Dijon Mustard

1 pound puff pastry, thawed

2 large eggs, lightly beaten

To make Duxelle: Add mushrooms, shallots, garlic and thyme to food processor and pulse until finely chopped. Add butter to saute pan and set over medium heat. Add mushroom mixture to hot pan and cook for about 10 minutes, until most of the liquid has reduced. Season with Beazell’s and let cool.

For the Beef: Drizzle the tenderloin with the extra virgin olive oil (if the tenderloin will not hold its shape you can tie it and remove ties after it has been seared). Season with Beazell’s and sear on all sides in a hot pan for about 2-3 minutes.

Once fully seared remove from heat and coat with mustard. Wrap prosciotto around the tenderloin. Once cooled lay out puff pastry dough, Working quickly smear duxelle around the tenderloin then wrap duxelle around tenderloin (I have found it easier to spread the duxelle in the center of the puff pastry dough and place the tenderloin on the dough and wrap that way). Place seam side down on baking sheet. Brush with egg wash to seal and using small paring knife cut small vents in dough.

Bake at 350 until .golden brown (approx 40 -45 minutes). Beef should register 125 degrees.

(When I cook this for a dinner party I cut the filet into individual serving sizes before searing. I make sure to cut the puff pastry dough to the appropriate size. When making individual wellingtons adjust cooking time. It usually only takes about 25 minutes.)

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