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Beef Wellington

Looking for a dinner idea this weekend? If you are not thinking that you want to go this crazy, then put this one on the back burner for an idea when you are having a nice dinner or party. We don’t make this that often, but when you need a special idea it’s a good one that is not really that complicated.

 

Beef Wellington, a tender delicious cut of meat, then add mushrooms and puff pastry and you can’t get a better main dish. You can also cut the tenderloin in individual steaks and make individual Wellingtons. (This is my favorite because you get a lot more puff pastry and mushrooms on each piece.)

 

 

8-9 lb Tenderloin

4-5 packages (8 ounces each) mushrooms

1 onion

2 sticks butter

3T Olive Oil

½ cup Red Wine

Puff Pastry

Dijon Mustard

Horseradish

 

  • In a sauté pan heat olive oil and butter. When butter is melted add the mushrooms and onions and sauté until soft and beginning to brown.
  • Add ½ cup red wine and cook down until all liquid cooked out.
  • Season the roast with Salt and Pepper and put in preheated 350 degree oven
  • Cook for about 30 minutes until meat registers 115 on a meat thermometer.
  • 5 minutes before roast is ready to come out of oven have puff pastry rolled out to a 10×15 sheet (should be rolled out big enough for the roast to be covered). Lay roast on puff pastry and coat with Dijon mixture add mushrooms and then proceed to wrap it and coat with heavy cream or egg wash and put back in oven and remove at 130-140 degrees. Let sit 10 minutes and slice up and serve.
  • Mix 4T Dijon mustard and 1T of horseradish and do a thin coating on the roast as a “glue” to have the mushrooms stick to the roast

 

 

 

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