Beef Wellington

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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.