Beef Wellington Delight

Ingredients:

• • 1 (2-3 pound) beef tenderloin (center-cut)

• • Salt and black pepper to taste

• • 2 tablespoons olive oil

• • 2 tablespoons Dijon mustard

• • 1 pound mushrooms (e.g., cremini or button), finely chopped

• • 2 tablespoons unsalted butter

• • 1 large shallot, finely chopped

• • 2 cloves garlic, minced

• • 2 sprigs of fresh thyme, leaves removed

• • 1 cup dry white wine or dry vermouth

• • 12 slices of prosciutto

• • 1 package (14 oz) puff pastry (thawed, if frozen)

• • 1 egg yolk, beaten with 1 tablespoon water, for egg wash

Instructions:

1. 1. Preheat the Oven:
      Preheat your oven to 400°F (200°C).

1. 1. Season and Sear the Beef:
      • • Season the beef tenderloin generously with salt and pepper.
      • • In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and brush with Dijon mustard while it’s still warm. Let it cool.

1. 1. Prepare the Mushroom Duxelles:
      • • In the same skillet, melt the butter over medium heat. Add the shallots, garlic, and thyme, and sauté until the shallots are translucent.
      • • Add the chopped mushrooms and cook until they release their moisture and it evaporates, about 10 minutes.
      • • Pour in the white wine or vermouth and continue to cook until the moisture is mostly evaporated and the mixture is dry. Season with salt and pepper to taste. Let the duxelles cool.

1. 1. Prepare the Prosciutto Layer:
      • • Lay a large piece of plastic wrap on a work surface.
      • • Arrange the slices of prosciutto on the plastic wrap, overlapping slightly to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto.

1. 1. Wrap the Beef:
      • • Place the seared beef tenderloin on one edge of the prosciutto and duxelles layer. Use the plastic wrap to help roll the prosciutto and duxelles around the beef, encasing it completely. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes.

1. 1. Prepare the Puff Pastry:
      • • On a lightly floured surface, roll out the puff pastry to a size that will completely enclose the beef.
      • • Remove the beef from the refrigerator and unwrap it from the plastic wrap. Place it on the puff pastry and wrap the pastry around the beef, trimming any excess. Seal the edges by pinching them together and brush all over with the egg wash.

1. 1. Bake:
      • • Place the wrapped beef on a parchment-lined baking sheet, seam side down. Brush with more egg wash if needed.
      • • Bake in the preheated oven until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F (52°C) for medium-rare, about 25-30 minutes.

1. 1. Rest and Serve:
      • • Let the Beef Wellington rest for 10 minutes before slicing into thick rounds.
      • • Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a green salad.

Savory Beef Wellington Bundles

For a twist on the classic, try making individual servings of Beef Wellington, also known as bundles.

Ingredients:

• • 4 (6-8 oz) beef tenderloin steaks

• • Salt and black pepper to taste

• • 2 tablespoons olive oil

• • 2 tablespoons Dijon mustard

• • 1/2 pound mushrooms, finely chopped

• • 1 tablespoon butter

• • 1 small shallot, finely chopped

• • 1 clove garlic, minced

• • 1 teaspoon fresh thyme leaves

• • 1/2 cup dry white wine

• • 8 slices prosciutto

• • 1 package (14 oz) puff pastry

• • 1 egg yolk, beaten with 1 tablespoon water

Instructions:

1. 1. Preheat the Oven:
      Preheat oven to 400°F (200°C).

1. 1. Season and Sear the Steaks:
      • • Season steaks with salt and pepper.
      • • Heat olive oil in a skillet over high heat. Sear steaks on all sides, about 2 minutes per side. Remove and brush with Dijon mustard.

1. 1. Prepare Mushroom Duxelles:
      • • In the skillet, melt butter and add shallot, garlic, and thyme. Cook until translucent.
      • • Add mushrooms and cook until moisture evaporates. Deglaze with wine and cook until dry. Let cool.

1. 1. Prepare Prosciutto and Puff Pastry:
      • • Lay plastic wrap. Place 2 prosciutto slices slightly overlapping.
      • • Spread a quarter of the mushroom duxelles then place 1 steak on top.
      • • Wrap tightly with plastic. Repeat for all steaks and refrigerate.

1. 1. Wrap in Puff Pastry:
      • • Roll puff pastry and cut into 4 squares.
      • • Unwrap steaks and place on pastry. Wrap pastry around each steak and seal edges.
      • • Brush with egg wash.

1. 1. Bake:
      • • Place on a baking sheet and bake until golden brown, approx. 20-25 minutes.

1. 1. Rest and Serve:
      • • Let rest for 5 minutes.
      • • Serve with sides of your choice.

Elegant Mushroom Beef Wellington

Ingredients:

• • 1 (2-3 pound) beef tenderloin

• • Salt and pepper to taste

• • 2 tablespoons olive oil

• • 2 tablespoons Dijon mustard

• • 1 pound mixed mushrooms, finely chopped

• • 2 tablespoons butter

• • 1 small onion, finely chopped

• • 2 cloves garlic, minced

• • 1/2 cup Madeira wine

• • 10-12 thin slices prosciutto

• • 1 package puff pastry

• • 1 egg yolk with 1 tbsp water

Instructions:

1. 1. Preheat the Oven:
      Set to 400°F.

1. 1. Season and Sear Beef:
      • • Salt and pepper beef; sear in hot oil.

1. 1. Prepare Mushroom Mixture:
      • • Sauté onion, garlic, add mushrooms in butter.
      • • Reduce Madeira until evaporated.

1. 1. Wrap Beef:
      • • Spread prosciutto, then mushroom mix, then beef.

1. 1. Cover with Pastry:
      • • Enclose beef in puff pastry.

1. 1. Bake:
      • • Egg wash and bake until golden.

1. 1. Serve:
      • • Slice, serve hot.