Beef Wellington

By chris5863

This is my play on the traditional Beef Wellington, it is a favorite of my friends and family.

Ingredients

• 1 ½ pound trimmed beef tenderloin
• 1 sheet puff pastry
• 2 T EVOO and butter
• ½ pound Oyster mushrooms finely chopped
• ½ pound Shitake Mushrooms finely chopped
• 1 t chopped garlic
• 1 t chopped fresh thyme
• ½ C dry white wine
• 1 T Whole grain mustard

Preparation

Step 1

Preheat oven to 375, Remove pastry from freezer and allow to come to room temp.
Heat oil and butter over medium high heat in a large sauté pan and sauté the garlic until soft. Add the mushrooms and a generous pinch of salt and cook until the mushroom liquid has been cooked off. Add the thyme and wine and continue to cook until all the liquid has evaporated, transfer to a metal bowl and allow to cool.
In EVOO sear the tenderloin over high heat on all sides, while searing place the pastry on a flowered surface and roll to the desired size. Smear the whole grain mustard over the entire pastry leaving 1” around the edges to seal the pastry shut. Place a good amount of the mushroom mixture in the center of the pastry roughly the length and width of the tenderloin and then place the tenderloin on top of the mushroom mixture. Fold the pastry around the tenderloin and seal the edges. Invert and pace the seam of the pastry down on a baking sheet lined with a Silpat. Bake for approximately 30 minutes or until an instant read thermometer reads 130. Remove and allow to rest. Serve sliced on a plate well garnished.