Beef Wellington

wellington 7.jpg

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.


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.


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.

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.

Pork Loin with Enchilada Sauce

Pork Loin with Enchilada Sauce

This recipe was the result of pawing through the pantry on a particularly lazy day. I think though, it really showcases the versatility of our old and dear friend the pork loin.

Pork Loin with Enchilada Sauce

1-2 lb Pork Loin Roast
Salt and Pepper
2 tablespoons Butter
2 tablespoons Olive Oil
1/2 cup (75g) Diced Onion
1 teaspoon Cumin
1 teaspoon Chili Powder
3 tablespoons chopped Cilantro
1 14oz (414ml) Enchilada Sauce
2 cups (473ml) Chicken Stock or Water
1 tablespoon Cornmeal
Shredded Cheddar Cheese & Sour Cream (garnish)

Pat your pork loin dry with a paper towel and season liberally with salt and pepper.

Add the butter and olive oil to a large saute pan (with lid) and melt over medium high heat. Place the seasoned pork lion into the pan and brown on all sides. Remove the pork and set aside.

Reduce the heat a bit and add the onions, cumin, chili powder and half the chopped cilantro. Saute the onions with the spices for about 5-10 minutes or until the onions become soft.

Add the enchilada sauce, chicken stock, stir to combine then stir in the cornmeal.

Add back in the pork loin, reduce the heat to a simmer and cover, cook for 20 minutes.
After 20 minutes measure the temperature of the meat using a digital thermometer inserted into the thickest part of the meat.
It should read 140f/60c. If not put the lid back on and continue to cook.
When done take out the meat and a cover with foil and let it rest while you reduce the sauce.

Increase the heat so the sauce boils and reduce it until thickened.
Slice the pork into medallions and toss in the sauce.

Serve with shredded cheese, sour cream and the rest of the cilantro sprinkled over the top.

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