This dish is usually prepared throughout the day that we will be serving it. Most of the time we prep each part early so that we can throw it all together at the end and eat within an hour of company arriving.
Duxelle
Ingredients:
- 2 pints mushrooms
- 2 Shallots
- 4 cloves garlic
- 4 sprigs Fresh Thyme
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup white wine
- 1/8 cup heavy cream
- Kosher salt and Freshly ground Black pepper
Directions:
- Add mushrooms, shallots, garlic and thyme to a food processor and pulse until finely chopped.
- Add butter and olive oil to a large saute pan and set over medium heat, add salt and pepper stir frequently until the mixture has lost most of its moisture (10-15 min).
- Add wine and reduce again, when mixture looks like the consistency of moist cake, add 1/8 cup heavy cream and mix until there is little residual moisture.
- Set aside to cool.
Beef
Ingredients:
- 3+ lb Beef Tenderloin trimmed
- 8 Prosciutto Slices (enough for 1 slice for each portion)
- 8 sprigs of thyme
- 2 Tablespoons Dijon Mustard
- Sprinkle of Flour
- 2 lb puff pastry
- 2 large eggs, lightly beaten
- Extra Virgin Olive Oil
- Coarse Sea Salt
- Freshly Ground Black Pepper
Directions:
- Portion Tenderloin as large or small to make 8 individual steaks.
- Drizzle olive oil on steaks and season with Coarse Sea Salt and Freshly Ground Black Pepper.
- Sear individual tenderloins on all sides - about 2 minutes.
- After searing set aside to cool and let juices redistribute.
- Flour work surface and roll out the Puff Pastry. You will want to have about 2"+ larger than each of your portioned tenderloin.
- Once rolled, place sliced prosciutto on your section of puff pastry, then spread a layer of Duxelle.
- Place portioned tenderloin on top of the Duxelle, smear the portioned tenderloins lightly with Dijon Mustard.
- Wrap the sides of the Puff Pastry, brushing with egg wash to seal edges and flip it over onto a parchment covered cookie sheet.
- Preheat oven to 425 degrees Fahrenheit
- Brush the tops of each individual wellington with egg wash and make a couple of slits in the top of the pastry using the tip of a paring knife - creating vents for steam to escape.
- Bake until pastry is golden and beef registers at least 125 degrees Fahrenheit.
Red Wine Shallot Sauce
Ingredients:
- 1 shallot, sliced
- 4 Tablespoons olive oil
- 1 Garlic clove lightly crushed
- 2 sprigs of rosemary
- 1/3 cup of balsamic vinegar
- 1 cup red wine
- 1 (14.5 oz.) can beef stock
- 1 Tablespoon of Butter
Directions:
- Saute your sliced shallots in a medium saucepan with the oil over high heat for about 3 minutes or until lightly browned, stirring frequently to avoid burning.
- Season with fresh ground black pepper adding the garlic and rosemary.
- Continue to cook and stir for 3 more minutes.
- Pour the balsamic vinegar into the pot and reduce until it is a syrup.
- Add wine and reduce by 2/3's.
- Pour in the beef stock and bring to a boil, turn down the heat to medium and simmer until reduced by 2/3's again.
- Remove the garlic and rosemary.
- Add salt to taste and whisk in the tablespoon of butter to finish before serving.
