Tag: sherry vinegar

Beef Wellington

Nothing says special occasion quite like a Beef Wellington. This savory dish is a favorite among guests and is sure to be the star of any dinner. With its rich, buttery pastry shell filled with tender beef and mushrooms, it’s a dish that will impress even the pickiest of eaters. But don’t let the complexity fool you; this recipe is surprisingly easy to make and will leave you feeling like a master chef.

As a stay at home parent, I know how important it is to make the most of our time together as a family. That’s why I love making dishes like Beef Wellington for special occasions. Not only does it look impressive, but it can also be prepped ahead of time and is an all-in-one meal that requires minimal fussing over in the kitchen when it comes time to serve.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons shallots, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, minced
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 tablespoons Dijon mustard
• 1 sheet puff pastry dough, thawed
• 1 (2-pound) beef tenderloin, trimmed of fat and tied at 1-inch intervals
• 1 egg yolk beaten with 1 tablespoon water for egg wash

Instructions:

1. Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic and cook until softened, about 3 minutes. Add mushrooms and thyme leaves and season with salt and pepper. Cook until mushrooms are softened and lightly browned, about 8 minutes. Transfer mixture to a plate and set aside.
2. In the same skillet over medium heat, melt butter then whisk in flour until combined. Slowly pour in chicken stock while whisking constantly until thickened. Add Dijon mustard and stir until combined then remove from heat and set aside.
3. Roll out puff pastry dough on a lightly floured surface into an 11-inch circle then transfer to an oven safe baking dish or sheet pan. Place beef tenderloin in center of dough then spread mushroom mixture evenly over top of beef, leaving about an inch border around edges of dough. Fold up sides of dough to cover meat completely then brush top with egg wash mixture before baking for 25 minutes or until golden brown. Let rest for 10 minutes before slicing into thick slices for serving.

This hearty entrée was always one of my favorites when I was growing up — my mom would always make it for special occasions like birthdays or holidays — so I have continued the tradition with my own family today! The combination of flavors from the beef, mushrooms, herbs, mustard sauce and flaky pastry crust makes this dish a total showstopper! Not to mention that it has a beautiful presentation that will leave your guests impressed — after all, who doesn’t love Beef Wellington?!