Beef Wellington

Nothing says “I love you”  like a romantic dinner for two. Here’s how to set the stage for romance this Valentines Day:
Start with the two of you, a little candlelight and soft music , some wine and a beautiful meal. Consider placing your table for two somewhere that you don’t normally dine, like in front of the fireplace- or in the bedroom.
Since there’s nothing romantic about you being frantic in the kitchen, make sure your menu is filled with indulgent ingredients, but keep it easy to prepare.
Classic Beef Wellington is a great choice for Valentines Day. It starts with a meltingly tender beef tenderloin. Sear the beef quickly in a hot pan and then top it with a mixture of mushrooms and shallots . Wrap the whole thing in puff pastry and bake until golden brown.
Here’s where the romance comes in- You can assemble the dish early in the day and pop it in the oven while you and your valentine enjoy a little champagne and flirtation. Serve oven roasted asparagus alongside and chocolate fondue for dessert.
This is shaping up to be one happy Valentine’s Day.

Directions

1. Preheat oven to 425ºF.
2. In medium skillet, melt butter; add shallot and mushrooms. Sweat mixture over medium heat. As water begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking (about 10 to 15 minutes). Add red wine and cook until dry again. Season as needed with salt and pepper; refrigerate.
3. Brush beef with olive oil and season with salt and pepper. In large skillet, sear beef until it turns brown on all sides. Cover tenderloin and refrigerate until ready to assemble.
4. To assemble, roll puff pastry to length that extends 2 inches past each end of the tenderloin, and twice as wide as the diameter; use flour as needed to prevent sticking. Spread thin layer of mushroom mixture down center of puff pastry, keeping 2-inch border all around. Lay tenderloin on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on parchment papered baking sheet, seam side down. Combine egg yolk and water to form an egg wash. Brush over puff pastry and bake 20 minutes. Turn temperature down to 400ºF and bake an additional 15 minutes. If the crust begins to get dark, tent with foil. For medium-rare, remove beef from oven when meat thermometer registers 135ºF rest covered 10 minutes before slicing. Heat demi-glace in small saucepan.
5. To serve, cut into 12 each 1/2-inch slices. Fan two slices on each dinner plate. Top with 2 ounces demi-glace.


Yield: serves 6

What's Needed:

 

2 1/2 - 3 pound Certified Angus Beef ® tenderloin or center cut
3 tablespoons butter
1 shallot, minced
1/2 cup finely chopped cremini mushrooms
1/2 cup finely chopped button mushrooms
1/2 cup finely chopped shitake mushrooms
1/2 cup red wine
Olive oil as needed
1 (17.3-ounce, 2 sheets) package frozen puff pastry, thawed
All purpose flour as needed
1 egg yolk, lightly beaten
2 tablespoons warm water
1 (12-fluid ounce) package prepared beef demi-glace

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