Beef Wellington with Bordelaise Sauce
Puff Pastry 1 sheet defrosted
All Purpose Flour As needed
Egg Wash As needed
Beef Tenderloin 3 pounds
Pro Seasoning Bourbon Pepper 2 Tablespoons
Pro Seasoning Hickory Smoked Salt 1 Tablespoon
Cremini Mushrooms, minced 1 pint
Shallots, minced 3 each
Garlic, minced 2 cloves
Fresh thyme 1 Tablespoon
Sweet Sherry 3 Tablespoons
Grapeseed oil 2 Tablespoon
For the Sauce
5 Tablespoons Butter
2 cups Good quality beef stock such as bone broth
½ cup Red wine
1-2 Shallots, minced
TT Pro Seasoning
Method of prep:
Season beef tenderloin on all sides with Pro Seasoning Hickory Smoked Salt and Bourbon Black Pepper. Bring a skillet or cast iron skillet to medium high heat. Add 2 tablespoons of grapeseed oil to the pan. When the oil starts to lightly smoke, reduce heat slightly and add the beef tenderloin. Sear on all sides until dark brown (about 45 seconds on each side). Remove the tenderloin from heat. Allow to cool under refrigeration. Do not wash the pan! Next, tightly wrap the tenderloin in plastic wrap. Chill wrapped tenderloin in the freezer for 30 minutes.
In the pan where you browned the meat, add shallots, and sweat on low until translucent. Add the mushrooms, garlic, and thyme and cook while stirring until mushrooms are soft and the moisture is cooked out (about 4-5 minutes). Add the Sherry and cook the alcohol down until “au sec”, which translates to “mostly dry”. Most of the moisture should be reduced to a syrup. Remove from heat and allow to cool. Next, roll out puff pastry sheets to 1/8 inch thick on a lightly floured surface. Spread the cooled mushroom mixture in an even layer on one side of the puff pastry. Place the chilled unwrapped tenderloin in the center of the puff pastry sheet. Neatly wrap the puff pastry around the tenderloin to cover it completely. Egg wash the pastry crust and embellish with designs as desired. Bake at 400 degrees until the internal temperature of the tenderloin reaches 125 degrees. Allow the wellington to rest on a cutting board for at least 20 minutes. Slice and serve with a blanket of sauce!
For the sauce
Place a skillet over medium heat. Add 1 Tablespoon butter and sweat the shallots. Add the wine to the skillet and reduce to almost dry (au sec). Add the stock and reduce by half. Remove sauce from the heat and whisk in the rest of the butter (make sure its ice cold) one ounce at a time. Season to taste.