Want to feel like you OWN the kitchen? You’re the biggest culinary BAMF of all time?? Impress everyone you know, and half the folks you don’t know?? Then let’s make one of the most impressive, delicious dishes you will EVER have. (*NOTE this recipe is modified from one from the culinary god, Gordon Ramsay)
Ingredients:
- 2 beef tenderloins
- 1 lb cremini or baby bella mushrooms
- 1 tbsp thyme leaves
- 12 oz package of puff pastry, thawed
- 8-10 slices of prosciutto
- 2 egg yolks
- Olive oil
- S&P
- 6 oz beef trimmings (best bet is to go to a butcher and ask – these are usually discarded)
- 4 shallots, finely diced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- 1-2 tbsp red wine vinegar
- 1 bottle red wine (ideally a red blend – something with soul and not too much sugar)
- 3 cups beef broth
Steps:
- Heat some olive oil in a pan on high heat
- Quickly sear the tenderloins for about 60 seconds total, ensuring an even coloring on all sides (it will still be rare in the middle – that’s okay)
- Remove the beef onto a plate to cool but keep the pan on the burner – reduce the heat to medium
- Finely dice the mushrooms and then sauté them in the still-hot pan with some additional olive oil, the thyme, S&P for about 10 minutes – until all of the moisture has left the mushrooms (TADA! You’ve now made duxelle!)
- Remove the duxelle from the pan and allow to cool
- Cut the thawed puff pastry in half and set aside in the fridge to keep cool
- Roll out a piece of plastic wrap large enough to fit one of the puff pastry squares
- Layer 4-5 pieces of prosciutto in the middle of the plastic wrap, overlapping them just slightly
- Spread half of the duxelle onto the prosciutto and press down
- Sprinkle the tenderloins with some S&P and then place in the middle of the duxelle-topped prosciutto
- Use the plastic wrap to roll up the mushroom and ham to fully cover the tenderloin and then twist the edges to further tighten everything together
- Repeat steps 7-11 for the second tenderloin, and then set each in the fridge to chill for at least 30 minutes
- After 30 minutes, mix the egg yolks with about 1 tbsp of water and a pinch of salt
- Brush each of the puff pastries with the egg wash mixture
- Place each of the chilled tenderloins on one of the pastries and fold it over so the pastry fully envelopes the tenderloin
- Brush the now external-facing side of the pastry-wrapped tenderloin with the remaining egg wash
- Cover each wrapped tenderloin again and chill for another 30 minutes
- While the tenderloins are chillin’ (like a G), prepare the red wine sauce by adding some olive oil to a medium sauce pot
- Add the beef trimmings and cook for about 5 minutes, until browned all the way around
- Add the shallots, peppercorns, bay lead, thyme sprig, and cook for an additional 5-7 minutes – stir often
- Add the vinegar and bring to a soft boil for 3-5 minutes
- Add the entire bottle (YUP! ENTIRE BOTTLE) of red wine and allow the mixture to reduce for about 10 minutes
- Add in the beef stock, bring to a boil, then lower the heat and allow the sauce to reduce again for about 30 minutes – keep an eye on the texture to ensure you don’t overcook
- Once reduced, strain the mixture through cheesecloth and taste – add S&P as needed
- Once the Wellies (wellingtons) are chilled enough, heat the oven to 400F and score the remove the plastic wrap, scoring the tops of each piece
- Place the Wellies on a greased aluminum foil-lined cooking sheet and brush once more with egg wash
- Cook the Wellies for 15-20 minutes until golden brown
- Remove from heat and allow to rest for about 10 minutes before cutting
- Serve the Wellings topped with warmed sauce and fuckin’ ENJOY
Honey Badger's Kitchen 