Friday: Beef Wellington

Adapted from recipe from the Campbell’s Kitchen

Chef’s Notes: While visiting SmithCale’s grandparent’s church last Sunday, his grandmother, M, introduced me to a man that told me he had made Beef Wellington for his Christmas dinner. I was inspired! Once he told me exactly what this dish entailed, I needed no more convincing. So I am so pleased to say this recipe did NOT disappoint! Word of warning: this is not for the amateur chef and we did spend $18 on the meat alone! Oh, and just a little FYI, I served it with just a simple side of steamed broccoli.

Plan of Attack:

1. Brown meat, bake for 30 minutes. Thaw puff pastry

2. Allow meat to rest for 30 minutes, prep onion/mushroom mixture

3. Combine and bake a final 25 minutes

Ingredients for 5:

1 pound beef tenderloin (we asked our local butcher to trim us a piece), with visible fat removed

Salt and pepper to taste

1 sheet puff pastry, thawed

1 ½ Tbsp unsalted butter, divided

8 oz button mushrooms, cleaned, stems removed and sliced

1 medium onion, diced

Cooking spray

Instructions:

1. Preheat oven to 425 degrees. Lightly grease an oven-safe dish, set aside. Place puff pastry on counter to thaw
2. Heat a skillet to medium-high heat. Season with salt and pepper, then brown in pan on all sides
3. Place in oven-safe dish and bake for 25-30 minutes, or until the internal temperature reaches 130 degrees
4. Remove from oven, cover with foil and place in freezer for 15 minutes. Then move to the fridge for another 15 minutes (this way it won’t melt through the puff pastry from being too hot)
5. Using the same skillet used to brown the meat, melt the 1 Tbsp butter at medium-high heat. Add mushrooms and onions and cook until tender and liquid is evaporated, about 4-5 minutes
6. Meanwhile melt remaining ½ Tbsp butter in a small dish in microwave
7. Place the puff pastry on a lightly floured surface and spoon ½ of mushroom/onion mixture onto pastry leaving a 1-inch perimeter around the edge.
8. Remove the beef from the fridge and place on top of mixture, top with remaining ½ of mushroom/onion mixture
9. Tuck the end together, and place back into oven-safe dish, seam-side DOWN. Then brush top with melted butter
10. Bake a final 25 minutes
11. Enjoy!