Like any blog that I’ve started in the past, months pass because I either am enjoying life or I don’t have time or I’m simply LAZY. Well, trying to get back on track with cooking (aka saving money) and just spreading my love of food once again. Here is a recipe from months ago that I didn’t get a chance to post:
Another sign of a Hell’s Kitchen obsession is wanting to make Beef Wellington. Along with the scallops, this is another meal that Gordon throws back at contestants! This recipe is very different than what might be a normal wellington as I did not include the pate part and added turkey bacon.
1/2 pound of beef tenderloin
1/2 cup of white onion
1/4 cup of scallions/green onions
1 cup of chopped mushrooms
1 tablespoon of minced garlic
4 tablespoons of butter
4-6 sheets of puff pastry or phyllo dough (puff is better but I only had phyllo)
3 slices of cooked turkey bacon
1 cup of cooked spinach
1/2 cup of sliced yellow bell pepper
1 egg yolk beaten
Salt and pepper to taste
In a frying/sauce pan melt two tablespoons of butter and saute white onions and scallions. Add mushrooms and garlic. This will basically replace a pate and mushroom mixture some might use.
Place mixture in a bowl for later use. In same pan, add another tablespoon of butter and heat the pan. Place tenderloin in pan, season with salt and pepper, and sear all sides roughly 2 – 3 minutes each side. Remove from pan. Wrap meat in turkey bacon. Most recipes call for prosciutto or a fancier meat but all I had in the house was turkey bacon. Spread out phyllo dough and place meat on top of dough.
Place on top of meat the earlier mushroom/onion mixture. Add bell peppers and cooked spinach. Wrap phyllo dough around and utilize the beaten egg to brush over the phyllo dough. Bake at 450 degrees for 15 minutes then reduce down to 425 degrees for another 15 minutes until pastry is golden brown.
The final product should be meat that is medium rare and looks something like this…
For the first time attempting beef wellington, this turned out pretty okay. Probably not as great as Gordon’s but tasty!