Beef Wellington

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Beef Wellington is a special Christmas Eve tradition, a delicious treat looked forward to all year. It looks fancy because it is fancy. There are many steps but none of them too complex and I can tell you from experience that it can all be accomplished whilst completely faced.

Beef Wellington

1 3-5 lb. Whole Beef Tenderloin Roast (approx 5-6 inches long)
1 tablespoon Olive Oil
1 tablespoon Butter
1 pint container of whole White Cap or Brown Mushrooms.
2 teaspoon Fresh Thyme Leaves
2 cloves chopped Garlic
Salt & Pepper (to taste)
6-8 slices Prosciutto
2 tablespoons English or Dijon Mustard
1 sheet Puff Pastry (defrosted)
2 Egg Yolks

For the Duxelles:
Place the mushrooms, thyme, garlic, salt and pepper in the bowl of a food processor. Grind the mixture until the mushrooms are finely chopped.
Heat a saute pan over medium-high heat and add the mushroom mixture and saute until most of the moisture is gone leaving a creamy paste. Spread the duxelles out on a plate to cool and set aside.

For the Beef:
In the same saute pan you’ve used for the duxelles, heat the olive oil and butter over medium-high heat and brown the tenderloin on all sides. Set aside.
Also, set aside the pan, with all those lovely brown bits, you’ve browned it in to make pan gravy later.

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Next, on a sheet of cling wrap layer the prosciutto so it is overlapping.
Spread the duxelles onto the prosciutto.
Lay the beef on next.
Spread the mustard over the beef.

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Layer the top with prosciutto and then wrap the cling around the meat encasing it all in a neat package.
Twist the ends of the cling film tight then place it into the fridge to rest for 20 minutes.

Preheat the oven to 400F.

Roll out the puff pastry into a large rectangle (approx 10x 12in) on a floured surface.
Retrieve your beef from the fridge and unwrap it from it cling film.
Lay the beef onto the center of the pastry.
Brush the edges of the pastry with the egg yolk.
Fold the pastry over the beef to encase it.
Turn it over so the folds are underneath and set it onto a parchment lined sheet pan.
Brush the outside of the pastry in the egg yolk and make pretty score marks into the dough.(I go for a swirly pattern)


Bake in the oven for 25-30 minutes or until the temp measured with a meat thermometer in the middle of the beef is at 125-130F.
Rest the Wellington for 10-15 minutes before carving into thick slices.

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Serves 4-6 depending on how thick you slice it.

For the Pan Gravy:
Beef drippings from browning your tenderloin.
1 tablespoon Butter
1 tablespoon Flour
1& 1/2 cup Beef Stock
Set the pan on a high burner.
Add butter and whisk with pan drippings.
Add flour and whisk until well combined.
Add beef stock and whisk until smooth and thickened.
Serve over Beef Wellington.

Wild Rice with Mushrooms

Shrooms & rice

A very easy, very tasty, make ahead dish for taking to holiday gatherings.

Wild Rice with Mushrooms
1 cup chopped Leeks
2 tablespoons Butter
1 tablespoon Olive Oil
Salt and Pepper
6-8 cups Chicken or Veggie Stock
4 cups Mixed Mushrooms (Shiitake, Crimini, Rehydrated Mixed Dried Mushrooms)
1 1/2 cup Wild Rice (cooked)
3 cups Royal Blend or Jasmine Rice (cooked)
1 cup dried Cranberries

Cook the wild and royal rice blend according to package directions using stock instead of water. Set aside.
Slice the mushrooms into large pieces. (You definitely want to see them in the dish.)
Rehydrate the dried mushrooms using hot stock soak them for 20 minutes. Drain and set aside.
In a large saute pan over medium high heat melt the butter and add the olive oil. Add the chopped leeks and saute for 5 or so minutes, until soft. Add the mushrooms and saute until warmed thru about 7 minutes.
Reduce the heat and add the wild and royal rice blend and toss with a fork, do not stir with a spoon or it will get sticky.
Add the cranberries and fork thru to mix.

Refrigerate if serving later.
To reheat cover with foil and place in a 350 degree oven for 30 minutes or until warmed through.

Print this recipe? Wild Rice with Mushrooms

Mushrooms in Balsamic Cream

Toss with pasta or over steaks or chicken. There are so many applications for this dish.

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1 tablespoon Butter
1 tablespoon Olive Oil
8 oz. Brown Button or mixed Mushrooms (sliced)
Salt & Pepper
1 tablespoon finely chopped Rosemary
1/4 cup Cream Sherry or White Wine
1/2 cup Heavy Whipping Cream
2 tablespoons Balsamic Vinegar

In a large pan over medium high heat melt the butter and add the olive oil. Toss in the mushrooms and coat with the butter and oil. Add the salt and pepper to taste and cook uncovered for about 7-10 minutes or until the mushrooms are soft and lightly browned.
Stir in the sherry or wine and cook until the liquid is reduced to about 2 tablespoons. Add in the cream and balsamic vinegar.

Reduce the heat to a simmer and cook until the cream is thickened and coats the mushrooms in a velvety sauce. About 10 minutes.

Taste for seasoning and serve hot.
This would make a wonderful side dish for the holidays. Just double the ingredients for a crowd.