Beef Wellington

The prosciutto will provide all the salt you need for this. Garlic mashed potatoes are not required but why not?

Every holiday should be special and, when appropriate, different. When it comes to food, tradition plays a very strong role. Sometimes, it is good to spice things up. Instead of turkey or ham, this beef wellington dish provides a delicious alternative with a tender tenderloin wrapped in a buttery pastry. Change can be good.

SOFTWARE

·         About 2 lb. beef tenderloin, trimmed of excess fat

·         Kosher salt

·         Freshly ground black pepper

·         2 T. olive oil

·         1 lb. baby bella mushrooms

·         1/2 yellow onion, cut into large chunks

·         2 T. garlic, minced

·         8 slices of prosciutto, thin slices

·         1 sheet puff pastry, thawed

·         1 egg

·         1 T. water

METHOD

1.       Season the tenderloin with the salt and pepper.

2.       In a large skillet, heat the olive oil over medium heat until shimmering.

3.       Sear the tenderloin in the hot oil on each side, about 3 minutes per side.

4.       Remove the tenderloin to a plate and set aside.

5.       Using a food processor, combine the mushrooms, onion, and garlic.

6.       Pulse until it is a puree.

7.       Add the puree to the skillet, stirring and scraping the bottom to get up the good bits left behind from the tenderloin.

8.       Cook until all the moisture of nearly gone.

9.       Remove from heat and let cool. If you can, spread the mixture out on a plate and place it in the refrigerator for 15 minutes.

10.   Using plastic wrap, lay out the sheets of prosciutto side by side, overlapping slightly.

11.   Spread the cooled mushroom mixture on top of the prosciutto, leaving about 1/2 inch around the edges open.

12.   Place the tenderloin on the mixture and roll up the meat using the plastic wrap as a guide to keep the roll tight.

13.   Finish off by enclosing the meat in the plastic wrap and refrigerate for 30 minutes.

14.   Heat the oven to 400 degrees.

15.   On a floured surface, gently roll out the puff pastry to a size that would encompass the tenderloin.

16.   Whisk together the egg and water in a small bowl.

17.   Brush the egg mixture along the edges of the puff pastry.

18.   Place the tenderloin in the center of the puff pastry.

19.   Bring the sides of the puff pastry together and seal the top. Cut venting slits in the top.

20.   Brush the rest of the egg mixture on the outside of the puff pastry.

21.   Place the tenderloin on a baking sheet covered with parchment paper, and put it in the oven.

22.   Using a probe thermometer in the middle of the meat, bake until the tenderloin reaches 130 degrees (for a medium finish). If you don’t have a probe thermometer, cook for 45 minutes.

23.   Let it rest 10 minutes before slicing and serving.

24.   Enjoy!

VARIANTS

You could add wilted spinach on the mushroom layer if you want. I’ve seen some recipes that coat the tenderloin in mustard or other liquids before enclosing it in the puff pastry. That seems overly complicated, but you can give that a try.