Deconstructed Beef Wellington
Ingredients
- 3 Tablespoons Olive Oil ⓘ
- 1 pound Mushrooms, Cleaned, Stemmed And Chopped ⓘ
- 1/4 cups Shallots, Minced ⓘ
- 1 Tablespoon Garlic, Minced ⓘ
- 1 teaspoon Fresh Thyme, Minced ⓘ
- 1 cup Port Wine ⓘ
- 1 whole Bay Leaf ⓘ
- Salt And Pepper, to taste ⓘ
- 1/2 packages 14 Oz. Size Puff Pastry, Defrosted At Room Temperature For 2 Hours ⓘ
- 5 ounces, weight Beef Tenderloin Filet ⓘ
Instructions
- Preheat oven to 425 F.
- Roll out the puff pastry on a lightly floured surface and cut out thirty-six 1 1/2 circles.
- Overlap three of the circles on a parchment lined baking sheet.
- Seal the seams by dipping your finger in a bit of water and pressing the seams together.
- Repeat with the remaining dough circles.
- Bake at 425 F for 15 minutes or until lightly browned.
- For the duxelles: In a large saute pan over medium heat, heat the olive oil.
- Add the mushrooms and saute for 6 minutes.
- Add the shallots and the garlic and saute for another 3-4 minutes.
- Season with salt, pepper and the thyme.
- Saute 1 minutes.
- Add the port wine and the bay leaf and continue to cook until almost all of the liquid is gone.
- Remove the pan from the heat and cool the duxelles.
- Heat your grill to medium-high heat.
- Salt and pepper the tenderloin and grill to medium rare, 4-5 minutes per side depending on the thickness of your tenderloin.
- Remove the tenderloin from the grill and let it rest 5 minutes.
- Then slice it thinly into 12 pieces.
- Spread a small amount of pate on the underside of a small slice of tenderloin and place it onto the precooked puff pastry.
- Top with some of the mushroom duxelles.
- Place three per plate and top with parsley.
- Serve at room temperature.
Nutrition & Diet Analysis (per serving)
757
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).