Beef Wellington can be a tricky dish to execute, but thankfully we’ve prepared it for our holiday meal so many times that we have a fool-proof method!
- 4 grass fed tenderloins
- pre-made pastry
- 1 medium sized shallot, finely diced
- 4 medium – large mushrooms, finely diced
- rosemary, for garnish
- 1 egg
Preheat the oven to 375 degrees. Season the tenderloin with salt and pepper and sear on both sides. The meat should be slightly brown on each side. Cool the tenderloin in the fridge.
While the tenderloin is cooling, roll out the pastry so that it lays flat and place it in the fridge. Both items will need to be cool in order to properly come together.
Once you put the pastry in the fridge, it’s time to create the duxelle. A duxelle is a mixture of finely chopped mushrooms and shallots and sautéed in butter or olive oil. Add the shallots to a pan and reduce them on the stove top (over low heat) until they become translucent. Once they have sweat out the moisture, add the mushrooms and raise the temperature to medium high and cook till they are both dry. Set aside to cool.
Remove the pasty dough and lay it out flat. Place the tenderloin in the middle of the dough and roll the sides up. Brush an egg wash to the dough so that browning will occur. Place in the oven for 20-25 minutes and serve!