Monday, December 31, 2018

Beef Wellington

Happy New Year!

I can scratch another meal off of my bucket list. Beef Wellington. Or as I am now referring to it - what we are having for dinner next Christmas Day. The recipe can be found on the Delish site. Click here for the recipe and video.

Was it a difficult recipe? No. Was it labor intensive? A little but nothing over the top.
I have watched enough episodes of Hell's Kitchen to know what mistakes could be made.

I prepped by watching videos and reading different recipes. I found the recipe I was comfortable with, made some adjustments and went with it. The results were an amazing dinner. Meat you could cut with a fork. And it looked picture perfect.

Beef Wellington, My Way

1.5 lb. center-cut beef tenderloin, trimmed
kosher salt
Freshly ground black pepper
Olive oil, for greasing
1 tbsp. Dijon mustard
1/2 red onion, finely chopped
shallot, finely chopped
1 white onion, finely chopped
2 tbsp. unsalted butter
thin slices prosciutto
Flour, for dusting
14 oz. frozen puff pastry, thawed
large egg, beaten
Flaky salt, for sprinkling

Method -
Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
Over high heat, coat bottom of a heavy skillet with olive oil. Once the pan is nearly smoking, sear the
tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes
total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard.
Let cool in the fridge.

To skillet, add butter and melt over medium heat. Add red onion, white onion, and shallots cook until
Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the
whole tenderloin. Spread the sauteed onions evenly and thinly over the prosciutto.

Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-onion
mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plasticwrap tightly into a log and transfer to the fridge to chill (this helps it maintain its shape).

Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a
rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just
made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other
three edges of the pastry with egg wash, then tightly roll beef into pastry.

Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal
well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.

Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle
with flaky salt.

Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes.
Let rest 10 minutes before carving and serving.

I sit here tonight having one more glass of wine and eating what I swear will be the last Christmas cookie of 2018. 2018 has been an amazing year. I found a new job working for a really amazingly nice guy. Both Chris and I are in good health. The cats are as good as cats can be. Bring on 2019.

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