Beef Welington

Too many people that really enjoy a classy meal will really enjoy this one ,This dish is so easy to make that sometimes I feel embarrassed citing it as a signature gourmet favorite. If you really want to impress your guests , family or friends I suggest you lay a few Wellingtons on the dinner table some time. I have learned this dish from the experts and it has yet to fail me.
This beef dish is made with the finest cut of red meat-beef tenderloin. I usually like to use the center cuts of the tenderloin with steaks cut at three inches thick. Try not to exceed three inches other wise the meet wont cook to a decent temperature. Usually I serve this dish all at the same degree of doneness -Just medium. You certainly don't want it running with blood because the dish is made with puff pastry and it bleeds. Cutting the meat too small will only dry out your finished product. The key ingredients here is the puff pastry and portebello mushrooms. The process is simple, the puff pastry is rubbed with a little portebello mushroom duxelle paste, The meat is placed on top of the mushroom mix. Then the puff pastry is wrapped tightly around the meat and mushroom mixture. When I speak of mushroom duxelle I'm speaking about a paste type of mixture--def not a runny sauce. It should be fairly thick and spreadable The puff pastry should be cut in rectangles large enough to place the meat and smeared with the mushroom duxelle. OK lets see how it all comes together.

Heres your recipe.

All these ingredients can be purchased at a reputable grocery outlet store. --Lets base this meal on a yield factor of 4 people

1) 4- Beef tenderloin steaks (center cuts) approx 5 inches by three--(3 inches thick)

2) Puff pastry sheets- rectangle cuts 5in x 5 in

3) 1 small basket of baby portebello mushrooms ( 3 large will also do-- you can use regular mushrooms or even shitakes--or a combination of all three types.

4) 1/4 cup red wine

5) 2T chopped garlic

6) 3T chopped shallot

7) 1/8 cup of Italian seasoned bread crumbs

8) 3T Butter--can use low fat butter or low fat oil

9) Salt and pepper to taste--I prefer kosher salt

10) 2 Large eggs--1 which will be used with a splash of water for an egg wash