Saturday Night Beef Wellington

I love spending my weekends in the kitchen cooking, and this weekend I did exactly that! Our day started at Rowe Farms in Leslieville with a very different menu in mind. We were looking for spring lamb, only to find out we were a few days early.  Anyone who is looking for lamb should place your orders now.  Our winter was so cold that the lambs didn’t gain a lot of weight and there won’t be as many in the early season. After much discussion between JJ and me (at the meat counter) we decided on Beef Wellington.

Now, I have made Beef Wellington before but I have always used packaged puff pastry.  This time I decided to make the puff pastry. The end result wasn’t as pretty as I would have liked but it tasted delicious.

Our whole adventure of cooking the Beef Wellington took most of our afternoon and included, a bottle of wine (or two), a dance party and a game of charades. I hope you have as much fun making yours!

Ingredients

Puff Pastry:

2 cups flour

1/2 cup plus 8 tablespoons cold butter

Pinch of salt

1/8 cup cold water

Meat:

4lbs beef tenderloin (no string)

Dijon mustard (Enough for spreading on the meat)

2 cups of finely chopped cremini mushrooms

2 shallots finely chopped

Fresh tyme

Red wine

Directions:

1) Sift flour n salt together and place in mixer.

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2) Add 3/4 of the butter to flour, turn blender on medium speed and blend and add water until the mixture resembles a sandy texture.

3) Form dough into disk and place in fridge for 1 hour.

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4) Remove dough from freezer, roll out and cut into two strips. Lay butter in between the two strips (form into a butter sandwich) then gently roll and place back in fridge for another hour.

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5) While dough is cooling finely chop shallots and mushrooms including stems.

6) Sauté mushroom mixture for 5 min then add 1/4 cup red wine. Reduce mixture to a paste.

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7) Season meat with salt & pepper then brown all sides.

8) Mix together mustard and thyme and spread on browned meat.

9) Spread mushroom paste onto meat then roll the meat into pastry.

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10) Score pastry on top and place in preheated 350 degree oven for 25min.

11) If the top isn’t brown place under boiler – watch! it will brown fast!

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I’m planning on making this party dish again! Stay tuned and check in again soon to see my puff pastry perfectly done! Less dancing next time and maybe a bit more wine.

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