Beef Wellington

[Tony M]

Got a great deal on some Beef Tenderloin! It pays to make friends with the butcher... even if he works at Costco! He gave me a package of tenderloin butts marked at the bulk filet price, saving me about 2 bucks per pound...

Figured I'd like to try to make beef Wellington. For the "paste" I used baby portobellos, fresh garlic, yellow onion, and a poblano chile.

I chopped them up and put 'em in the food processor. After chopping I put the mix into a hot skillet to bring down the water content.

I trimmed the tenderloin for a nice uniform roast to be used for the beef wellington. The rest of the tenderloin I cut into 8 filet mignon steaks, vac sealed and frozen for future meals. Yum.

Next I brushed with olive oil and seasoned with Montreal Steak Seasoning. Time to sear to seal in those wonderful juices!!

All sides seared... still raw inside though, which is good!

On top of plastic wrap, I laid out some thin sliced pruschetto ham and spread half of the mushroom/garlic/onion/chile mix. Laid the roast on top.

Brushed on some spicy yellow mustard

Topped off the roast with the rest of the mushroom spread and covered with more pruschetto ham.

 

[Tony M]

Next up is to roll the roast tightly in the plastic wrap to shape, twisting the ends tightly.

Chill for 30 - 40 minutes to let everything cool and set in shape. Just out of the refrigerator with plastic wrap removed.. kept it's shape nicely!!

I put the roast on top of the puff-pastry

Using an egg-wash I used another sheet of puff-pastry, trimmed the excess, and put a little more egg wash on top to crisp it up.

Score the top of the roast, season with kosher salt and fresh ground pepper.

Put it in the oven @ 425F until internal temp hits 110F. I used a new thermometer and I think it was off a bit, because the meat turned out a little more well done than I like (but still medium-rare)

Out of the oven, resting...

After resting about 15 minutes, I cut it open...

Plated!

This was Oh My God delicious! The filet was super tender and just melted in your mouth. The mushroom mix had a little kick from the chile and the pastry just rounded everything out. We had two lobster tails but they were done before the meat... what's on the plate is all that is left

- Tony M

 

[Unity]

Very, very nice, Tony, a great deal and a great meal!

--John
(You guys are killing me with these pictures! )

 

[LarryWolfe]

Wow! Fantastic preparation and cook Tony!! Very very nice!

 

[ronbeaux50]

What they said x2!!!!

 

[swampsauce]

Beautiful!

 

[Toby Keil]

Awesome Tony simply awesome.

 

[bigwheel]

Wow Tony..can only dittos whut them others said. Looks awesome. Nice to know rich folks who can afford Tenderloin and Proscutto Bet you one of the old wascally wepublicans. I'm forwarding this to Prez elect Osama. Hope you don't mind. He needs to know who is the rich folks is so he can tax em propaly.

bigwheel

 

[Nick Prochilo]

Great job Tony! I saw a video the other day that was almost the same as what you did!

 

[Nick Prochilo]

Great job Tony! I saw a video the other day that was almost the same as what you did!

 

[bigwheel]

You reckon he just pilfred the pics?

bigwheel

 

[Diva Q]

nice cook. congrat we like Beef wellington a lot.

 

[Griff]

Tony that looked great and the photos were excellent. The quality of the pics on this board is increasing exponentially.

 

[Cliff H.]

That looked liked a fantastic meal. Thanks for posting the process.

 

[ScottyDaQ]

Yum !

 

[Pigs On The Wing BBQ]

Hokey smokes Bullwinkle!

 

[Nick Prochilo]

You reckon he just pilfred the pics?

bigwheel

no

 

[007bond-jb]

That looks super, Last one I made the beef was done past rare :x Gimme Mooo rare

 

[BayouChilehead]

A little turf and surf....looks good!!

 

[john a]

Hell of a nice job with the food and pics.