Tuesday, October 15, 2019

Beef Wellington

Beef Wellington and fresh tomatoes from the garden.
Beef Wellington is my mom's favorite dinner.  I try to make it for her at least once each summer she comes up.  I don't know why people don't make it more often, it really isn't that hard and once it is put together you can hold it in the fridge until you are ready to bake it.  It is the perfect fancy dinner for company dish!
One year, when I was trying to learn how to make Wellingtons I made them over and over.  I made beef Wellington and pork Wellington so many times, my husband asked me to stop practicing for a while.  I was struggling with a soggy bottom, and nobody likes a soggy bottom.  
So, next time you want to make a pretty fancy dinner make wellingtons.  They really are easy and so delicious.  These are made with regular puff pastry, but next time I'm allowed to practice I'm going to try a keto version of the pastry.  

Beef Wellington
4 4-6 oz. beef tenderloin steaks
2 Tbsp. butter
1 Tbsp. avocado oil or olive oil
4 tsp. dijon mustard
4 slices prosciutto
8 oz. mushrooms, chopped finely
1 shallot, finely diced
1 tsp.  dried thyme or 1 Tbsp. fresh thyme
salt and pepper
2 Tbsp. brandy or cognac
2 Sheets puff pastry, I use Pepperidge Farms - it is the only kind you can find in Fairbanks
1 egg

In a cast iron pan or other heavy frying pan, melt butter and oil over medium high heat.  When pan is very hot and butter melted, sear all sides of the steak, salt and pepper each steak.  Place on a plate and set aside (or if making ahead, place in the refrigerator).

Reduce heat to medium.  Place mushrooms in a clean dish towel and wring as much water out of the mushrooms as possible.  Add shallot and mushrooms to pan, cooking until  soft and very dry.  Add brandy and thyme and cook until the liquid has evaporated.  Remove from heat and place in a bowl to cool.

Take puff pastry out of the refrigerator and roll out to reduce the creases from the folds.  Cut one sheet in half (each tenderloin steak Top each steak with 1 tsp. dijon mustard and 1/4 of the shallot/mushroom mixture.  Fold the puff pastry around the steak, pinching the seams to completely seal the little package.  Cut off extra pastry at the  folds, setting the scraps aside to make little leaves, flowers, vines or other decorations on the top of each Wellington. Place Wellingtons on a parchment lined baking sheet. Refrigerate for at least 20 minutes before baking.

At this point you can hold them until you are ready to bake them.

Preheat oven to 400°F.

Mix egg with a teaspoon of water and brush tops and sides of each Wellington.

Bake for 20-30 minutes or until the pastry is golden brown and a meat thermometer reaches 125°F for medium rare.

Serve with mushroom gravy, if desired.

1 year ago:    The Big Truck Surprise aka How Dave is a Big Fat Liar
3 years ago:   Pumpkin Cheesecake with Praline Topping
5 years ago:   Citrus Cranberry Fizz

October 15, 2019  Sunrise 8:43am  Sunset 6:28 pm  Temp H 33/ L 17°F

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