Beef Wellington with Shallot & Red Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beef Wellington:2 Lb Beef Tenderloin3 Tbsp Olive Oil9 oz Portobello Mushrooms, finely chopped1 sprig Fresh Thyme3.5 oz White Wine12 slices Prosciutto 1pkg Puff Pastry, Frozen (Thawed)2 Egg Yolks, beaten with 1 tsp waterTT Salt, pepper, garlic powder, and basilShallot & Red Wine Sauce:8 oz Shallets, sliced4 Tbsp Olive Oil1 Clove Garlic1 Sprig, Fresh Rosemary5 Tbsp Balsamic Vinegar400ml Red Wine400ml Beef Stock3 pats Butter
Beef Wellington:
1. Season Tenderloin with salt, pepper, garlic powder, and basil. Sear all sides in a hot pan with 3 Tbsp olive oil only enough to seal in juices. Remove and cool for 20 min.
2. Puree mushrooms and white wine (Duxelle) and then heat with sprig of thyme in a pan for 10 min or until mixture holds its shape when stirred. Remove sprig of thyme from mixture and allow mixture to cool.
3. On a large cutting board, lay out a large piece of cling film. Lay 12 slices prosciutto on the cling film slightly overlapping in a double row. Spread the Duxelle over the prosciutto and then lay the tenderloin on top. Using the cling film pull the prosciutto over the tenderloin and roll it in a sausage shape, twisting the inds of the film tightening as you roll. Chill in the refrigerator while you prep the puff pastry.
4. Lay out another sheet of cling film and place the puff pastry on it. Remove the tenderloin from the cling film and center it on the puff pastry. Fold puff pastry over the tenderloin and overlap slightly over other end of puff pastry. Roll the cling film and twisting the ends tightly and place in refrigerator for 10 minutes.
5. Remove from refrigerator and unwrap. Score the puff pastry with a knife with designs. Brush puff pastry with an egg yolk and water mixture.
6. Bake at 325 degrees F for 15-25 min depending on how you want your meat cooked.
7. Allow Wellington to cool for 10 minutes before slicing.
Shallot & Red Wine Sauce:
Saute shallots in medium sauce pan with olive oil over high heat about three min until lightly browned stirring often. Season with black pepper and add garlic clove and rosemary. Continue cooking additional three min stirring not to burn shallots.
2. Pour in balsamic vinegar and cook until evaporated to a syrup and then add red wine and cook until reduced by 2/3 or until it thickens.
3. Pour in Beef Stock and bring to boil, then simmer until reduced by 2/3. Remove rosemary and garlic clove. Add salt to taste and "Monte" (Whisk) in butter pats to add luster to the sauce.
Serving Size: Makes 8 4oz servings with 4 oz sauce
Number of Servings: 8
Recipe submitted by SparkPeople user THOMASDWYER64.
1. Season Tenderloin with salt, pepper, garlic powder, and basil. Sear all sides in a hot pan with 3 Tbsp olive oil only enough to seal in juices. Remove and cool for 20 min.
2. Puree mushrooms and white wine (Duxelle) and then heat with sprig of thyme in a pan for 10 min or until mixture holds its shape when stirred. Remove sprig of thyme from mixture and allow mixture to cool.
3. On a large cutting board, lay out a large piece of cling film. Lay 12 slices prosciutto on the cling film slightly overlapping in a double row. Spread the Duxelle over the prosciutto and then lay the tenderloin on top. Using the cling film pull the prosciutto over the tenderloin and roll it in a sausage shape, twisting the inds of the film tightening as you roll. Chill in the refrigerator while you prep the puff pastry.
4. Lay out another sheet of cling film and place the puff pastry on it. Remove the tenderloin from the cling film and center it on the puff pastry. Fold puff pastry over the tenderloin and overlap slightly over other end of puff pastry. Roll the cling film and twisting the ends tightly and place in refrigerator for 10 minutes.
5. Remove from refrigerator and unwrap. Score the puff pastry with a knife with designs. Brush puff pastry with an egg yolk and water mixture.
6. Bake at 325 degrees F for 15-25 min depending on how you want your meat cooked.
7. Allow Wellington to cool for 10 minutes before slicing.
Shallot & Red Wine Sauce:
Saute shallots in medium sauce pan with olive oil over high heat about three min until lightly browned stirring often. Season with black pepper and add garlic clove and rosemary. Continue cooking additional three min stirring not to burn shallots.
2. Pour in balsamic vinegar and cook until evaporated to a syrup and then add red wine and cook until reduced by 2/3 or until it thickens.
3. Pour in Beef Stock and bring to boil, then simmer until reduced by 2/3. Remove rosemary and garlic clove. Add salt to taste and "Monte" (Whisk) in butter pats to add luster to the sauce.
Serving Size: Makes 8 4oz servings with 4 oz sauce
Number of Servings: 8
Recipe submitted by SparkPeople user THOMASDWYER64.
Nutritional Info Amount Per Serving
- Calories: 852.9
- Total Fat: 59.5 g
- Cholesterol: 157.6 mg
- Sodium: 1,557.9 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 0.5 g
- Protein: 37.2 g