Deconstructed Beef Wellington
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
4
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Calories
1259 kcal
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Course
Main Course
Deconstructed Beef Wellington
Report
We have taken a classic British Beef Wellington and deconstructed it. Our Deconstructed Beef Wellington elevates the dish's traditional components into something that is greater that the sum of its parts. It also lets the adults enjoy the flavors of a great beef Wellington while the kids can still enjoy a perfectly cooked steak.
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Ingredients
- 2 Pound beef tenderloin
Beef rub (optional)
- 2 teaspoon kosher salt
- 1 teaspoon fine ground black pepper
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
Fried Pate
- 2 Tablespoon olive oil
- 8 Ounces Chicken or Pork Pate
Prosciutto-Pasty Weave
- 1 heet puff pastry
- 2 lices prosciutto
Sautéed Mushrooms
- ¼ Cup dehydrated mushrooms ½ Cup Fresh
- ¼ Cup demi-glace Prepared per package instructions
Red Wine Sauce
- 1 Cup red wine
- 1 shallot diced
- ½ teaspoon black peppercorns
- 2 prigs fresh thyme
- 2 Tablespoon olive oil
- 1 Container Concentrated Beef Stock
- ¾ Cup hot water
- 2 Tablespoon butter
Instructions
Red Wine Sauce
- Heat 1 tablespoon of olive oil in a sauce pan over medium heat. Add in the shallots and peppercorns and cook until the shallots are softened. Add in the sprigs of thyme and stir. Next add in the red wine. Bring to a boil, then reduce to a simmer and cook until reduced by about half.
- Add ¾ cup of water and the beef stock concentrate. If you are using real beef stock you will need to use about 1.5 cups and cook it down a lot more. Simmer the sauce until it is reduced by about half.
- Strain the sauce and return to the pan. Continue to reduce until slightly thickened. Remove from the heat and stir in the butter.
- Keep warm until ready to serve.
Prosciutto-pastry Weave
- Cut the prosciutto and puff pastry into about 4 inch strips.
- Weave the puff pastry and prosciutto strips together. We typically like about 4 inch squares but feel free to make them to any size that you want. Make one prosciutto-puff pastry square per steak.
- Bake the squares at 350 degrees until the puff pastry has puffed up and is cooked through. This typically takes about 20 minutes.
Sautéed Mushrooms
- Combine the mushrooms and one slice of torn prosciutto into a small sauce pan. We like to cook the mushrooms on the grill while the tenderloin is smoking, so we typically cook them in a small cast iron sauce pot. If using dried mushrooms add about 2-3 tablespoons of water in addition to the demi-glace.
- Cook until warmed through and softened. Cover and keep warm until needed. Add a little water if the mushrooms become too dry.
Fried Pate
- Heat 2 tablespoons of olive oil over medium-high heat. Fry each side of the pate for about 30-45 seconds then remove from heat. Cut into cubes and season with coarse salt.
Reverse Seared Beef Tenderloin
- Season the outside of your tenderloin with the beef or steak rub. Use about 1 tablespoon per pound. Cover and let rest at room temp while you prepare the other ingredients.
- When ready to cook set up you grill for both direct and indirect cooking. Heat to 225 degrees. Cook the beef tenderloin over indirect heat until it reaches an internal temp of about 90 degrees. Flip the tenderloin over and cook until it reaches an internal temperature of 123 degrees then remove from the grill or smoker and cover with foil. This should result in about a medium rare when finished. For medium continue to about 128-130 degrees.
- Increase the temperature of the grill to at least 500 degrees and set up for direct heat. Once the grill has reached temp and the other portions of the meal are complete, slice the beef tenderloin into individual steaks.
- Sear the steaks about 1 minute then rotate 90 degrees and sear an additional minute. Flip the steaks and repeat with the other side.
- Remove the steaks from the grill and rest for at least 5 minutes before serving with the mushrooms, fried pate, prosciutto-pastry weaves, and red wine sauce.
Nutrition Information
Show Details
Calories
1259kcal
(63%)
Carbohydrates
37g
(12%)
Protein
51g
(102%)
Fat
95g
(146%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
7g
Monounsaturated Fat
47g
Trans Fat
1g
Cholesterol
176mg
(59%)
Sodium
1806mg
(75%)
Potassium
896mg
(26%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
211IU
(4%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1259 kcal
% Daily Value*
| Calories | 1259kcal | 63% |
| Carbohydrates | 37g | 12% |
| Protein | 51g | 102% |
| Fat | 95g | 146% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 1806mg | 75% |
| Potassium | 896mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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