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Beef Wellington.  It’s one of those dishes that you’ve heard of, but don’t really know what it is, right?!  You think it’s this, but it’s really that.  Okay, okay – well, here’s the scoop…

Beef Wellington is a beef roast with fois gras and wrapped in puff pastry.  Now, I realize that fois gras isn’t always easy to come by and when you do find it, it can be extremely expensive.  So, my version is made with mushrooms.  I make a mushroom duxelle and use it in place of fois gras.  It’s also a much healthier alternative.

So, here’s how I make my Beef Wellington:  I use pre-made puff pastry dough; mushroom duxelle; and seared beef tenderloin.  Don’t be afraid to give this a try.  It can be a bit intimidating, but conquer your fears and give it a try!  Just remember when it cmes to cooking it should be fun and it’s okay to make mistakes.  That’s how you learn.  I can assure you the first time I made this dish – it wasn’t pretty!!  But, a little patience and a little practice – and I’ve got it down, and you can too!  I hope you’ll give it a try and enjoy it!!

Mushroom Duxelle

1 medium onion, finely chopped
1 large pkg. sliced fresh mushrooms, finely chopped
1/3 cup port wine
Salt, pepper, garlic powder, and onion powder to season
Olive Oil

1)  In a large skillet, heat olive oil and add chopped onions.  Cook 4-6 minutes or until onions are translucent.  Add the chopped mushrooms and cook 3-4 minutes.  Season with salt, pepper, garlic powder, and onion powder.
2)  Add the port wine and allow the mixture to cook and the liquid to reduce, about 15 minutes.  Stir frequently and make sure the mixture doesn’t burn.
3)  Remove from heat and allow the mixture to cool.

Beef Wellington

1 pkg. puff pastry, thawed (I recommend Pepperidge Farm frozen puff pastry)
1 beef tenderloin, about 3-4 pounds
Salt, pepper, onion powder, and garlic powder to season
Olive Oil
Mushroom Duxelle

1)  Preheat oven to 425 degrees F or whatever the puff pastry package recommends.
2)  In a large skillet, heat some olive oil.
3)  Season the beef tenderloin on all sides with salt, pepper, garlic powder, and onion powder.
4)  Sear the meat on all sides.  Remove from heat and allow to cool.
5)  Unwrap the puff pastry.
6)  Slice the meat into 1 inch thick slices.
7)  Add some of the mushroom duxelle to the puff pastry.  Place a slice of meat over the duxelle and wrap with puff pastry tucking the ends on the bottom.  You can get about 4 pieces out of each sheet of puff pastry.
8)  Place each pastry wrap on a cookie sheet sprayed with non-stick cooking spray.
9)  Bake in preheated oven for about 15-20, for medium.  Cook less for medium rare and more for medium-well.
10)  Remove from heat and serve with port wine sauce.

Port Wine Sauce

1 tsp. olive oil
1/4 cup shallots, minced
1 Tbsp. garlic, minced
1 tsp. salt
1/8 tsp. black pepper
1 tsp. sugar
1 cup port wine
3 cups chicken stock

1)  Heat the oil in a large saucepan over high heat. When the oil is hot, add the shallots, garlic, salt, and pepper. Saute for 1 minute.
2)  Stir in the sugar and port. Bring to a boil and cook for 3 minutes. Stir in the stock and cook over high heat for about 20 minutes. Remove from heat.  Serve immediately over cooked beef wellingtons.
*If the sauce is too thin, add 1/2 Tbsp. corn starch dissolved in very little water.  Stir into the sauce.  Cook until sauce is thickened.

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