INGREDIENTS
Prime Beef Tenderloin
Pastry Dough (contains flour, eggs and butter)
Crimini Mushroom
Spanish Onion
Dijon
Salt, and Black Pepper.
Keep the roast in the freezer until 1 day before cooking. Defrost in the fridge or if in a time crunch, defrost uncovered on the counter in a cool spot (do not leave it out for more than 2 hours).
Preheat the oven to 425 degrees F.
Brush the top and sides of the Beef Wellington with egg wash (the top of your roast is scored and should be facing up, while the seam side is at the bottom). Place the roast on a sheet tray lined with parchment paper or cooking spray with raised edges or in a roasting pan.
Make a couple of small slits on the ends of the roast. This will allow the steam to escape while cooking.
Using a thermometer, cook the Beef Wellington until the center of the roast registers 125F° (this is ideal for medium rare, be mindful that the roast will continue to cook while resting). The bake time is 30-35 mins and the pastry is golden brown.
Once the roast reaches the desired temperature, remove from the oven and rest for at least 25 minutes before cutting.
Using a bread knife (if you do not have a bread knife don't worry, use a chef knife instead) cut 1 inch off the ends of the Beef Wellington (the ends are fine to eat but will have lots of crust), then cut the roast in half. Garnish the meat side with sea salt.
This pairs well with Red Burgundy, Pinot Noir, and Shiraz
Enjoy!
Recipe and Beef Wellington were made by Chef Christopher Walker
Savenor’s General Manager | Food Network 2 x Chopped Champion