Beef Wellington with Horseradish Cream Sauce
Christmas is by far my favorite time of the year. Maybe it is the nostalgia of it, but I am the happiest around this time. I love spending time with my family, cooking for them, and hanging around the dining room table playing games. Cocktails are poured, plates are filled, and laughs are plenty during this time.
My husband requested beef wellington as one of our date night meals this holiday season. This man knows the way to my heart! Super tender beef tenderloin, crunchy puff pastry, and a glass of red wine and you will have a date night for the books!
For the Duxelles
3 pints white button mushrooms
2 shallots, chopped
3 cloves garlic, minced
5 sprigs thyme, leaves only
3 sprigs rosemary, chopped
1/4 cup dry sherry
1 tsp salt and 1 tsp pepper
For the Beef
3 lb center cut beef tenderloin
Kosher salt and pepper
12 slices of prosciutto
Flour, for rolling out puff pastry
1 sheet of Pepperidge Farm puff pastry, thawed
1 egg, beaten
For the Horseradish Sauce
1 tbs prepared horseradish, more to taste if you like a kick
1 cup sour cream
1 tbs Nutpods creamer, original (or regular milk)
salt and pepper to taste
chives to garnish (optional)
Preheat the oven to 425 degrees F.
For the Duxelles: Add mushrooms, shallots, and garlic to a food processor and pulse until finely chopped. Add mixture to a dry pan over medium heat. Add the dry sherry, salt, and pepper and saute for 10-15 minutes until most of the liquid has evaporated. Set aside and allow to cool.
For the Beef: Pat the tenderloin with a paper towel to dry. Liberally season the tenderloin with salt and pepper and sear all over, including both ends, in a hot pan with avocado oil. Take out of pan and brush on dijon mustard all over. Let rest.
Roll out plastic wrap that is the length of your cutting board (do not cut). Lay the prosciutto in a shingle fashion so it forms a large rectangle that is big enough to wrap around the tenderloin. Add the duxelles on top of the prosciutto and spread into an even layer-covering the prosciutto. Place rested tenderloin towards the bottom of the prosciutto/duxelles and using the plastic wrap, roll to completely cover the beef. Roll it tightly in the plastic wrap and twist the ends to seal it completely. Set in the refrigerator for 30 minutes (or overnight if making ahead of time).
On a lightly floured surface, roll out the puff pastry to about 1/4 inch thickness. Remove beef from plastic wrap and set towards bottom of pastry and roll until the edge meets the pastry. Brush the end with egg wash to help seal and trim the excess pastry. Pinch the sides to enclose the beef. Roll tightly in plastic wrap again to hold desired shape and place back in the refrigerator for 30 minutes to set.
Egg wash the top and sides of the pastry and top with kosher salt.
Place beef with the seam side down on a baking sheet lined with foil. Bake for 40-45 minutes or until the internal temp is 125 degrees. Once temperature has been reached, take out and rest for 10 minutes-this will allow time for the beef to finish cooking until 130 degrees. This will give you a medium rare beef tenderloin.
Combine horseradish sauce ingredients together, taste, and adjust seasoning. Garnish with chives. Serve alongside beef wellington.