Beef Wellington with Shallot & Red Wine Sauce
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Beef Wellington with Shallot & Red Wine Sauce calories by ingredient
Introduction
My take in the popular "Hells Kitchen" Beef Wellington My take in the popular "Hells Kitchen" Beef WellingtonNumber of Servings: 8
Ingredients
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Beef Wellington:
2 Lb Beef Tenderloin
3 Tbsp Olive Oil
9 oz Portobello Mushrooms, finely chopped
1 sprig Fresh Thyme
3.5 oz White Wine
12 slices Prosciutto
1pkg Puff Pastry, Frozen (Thawed)
2 Egg Yolks, beaten with 1 tsp water
TT Salt, pepper, garlic powder, and basil
Shallot & Red Wine Sauce:
8 oz Shallets, sliced
4 Tbsp Olive Oil
1 Clove Garlic
1 Sprig, Fresh Rosemary
5 Tbsp Balsamic Vinegar
400ml Red Wine
400ml Beef Stock
3 pats Butter
Tips
I used Merlot for the wine
Directions
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.
