Beef Wellington with Roasted Mushrooms and Demi Glace
Ingredients:
1 (3 lb) beef tenderloin roast
2 tablespoons olive oil
Salt & pepper to taste
1 package puff pastry (2 sheets), thawed according to package instructions
2 shallots, minced
4 cloves of garlic, minced
1/4 teaspoon dried thyme leaves
8 ounces cremini mushrooms, sliced
1/4 cup Marsala wine or dry sherry
1 tablespoon balsamic vinegar
Demi glace sauce for serving
Instructions:
Preheat oven to 425°F. Rub the beef tenderloin all over with the olive oil and season generously with salt and pepper. Place in a roasting pan fitted with a roasting rack. Roast in preheated oven for 15 minutes, then reduce temperature to 350°F and continue roasting until the center of roast registers 135°F on an instant-read thermometer (about 20-25 minutes more, depending on size of roast). Remove from oven and let rest while you prepare the pastry.
On a lightly floured work surface, roll out 1 sheet of puff pastry into a large rectangle that is slightly larger than the size of your roast. Place roast in the center of pouch pastry and spread roasted mushroom mixture on top (see below). Brush edges of puff pastry lightly with water, then place second sheet of puff pastry over top of roast pinching edges together to completely enclose it. Trim off any excess dough from sides and tuck ends under roast. Cut slits in top layer of puff pastry for steam to escape during baking. Place beef Wellington on same roasting pan used for initial roasting step and baste generously with egg wash before returning to oven. Bake at 375 degrees F for 25-30 minutes or until golden brown all over. Let rest at least 10 minutes before slicing into thick slices to serve.
Meanwhile, prepare mushroom filling: Heat skillet over medium heat and add 1 tablespoon olive oil followed by shallots, garlic, thyme, salt & pepper to taste; cook until softened – about 4-5 minutes - stirring frequently so as not to burn ingredients. Add mushrooms to skillet and increase heat slightly; cook stirring often until mushrooms are softened – about 8-10 minutes more - taking care not to burn ingredients as they will become bitter if burned.. Deglaze skillet with Marsala wine or sherry followed by balsamic vinegar; simmer 2-3 minutes longer allowing most liquid to evaporate off before removing from heat; set aside until ready for use in assembling beef Wellington later on..
To serve: Slice Beef Wellington into thick slices transferring each slice onto individual plates as you go along adding one generous ladleful of demi glace sauce across each portion prior plating up other accompaniments such as mashed potatoes or roasted vegetables..
Comments