Chef John’s Beef Wellington Recipe

BEEF WELLINGTON WITH ROASTED RED PEPPER COULIS & SAUTEED MUSHROOMS

1. 1. CUT A 1LB TENDERLOIN INTO TWO 8OZ PIECES & GRILL ON BOTH SIDES UNTIL COOKED TO RARE (ABOUT 1-2 MINUTES/SIDE)… SET ASIDE
2. IN A HOT SAUTE PAN, HEAT 2 TBSP OLIVE OIL. ADD 2 CUPS OF SHITAKE MUSHROOMS AND SAUTE FOR 2 MINUTES. SET ASIDE
3. PREPARE COULIS. FINELY DICE SHALLOT. COMBINE IN BOWL WITH REST OF COULIS INGREDIENTS.
4. CUT PUFF PASTRY INTO TWO 5X5 SQUARES. WITH A SPOON, COMPLETELY COVER THE FILET MIGNON WITH THE COULIS.
5. PLACE FILET IN THE CENTER OF THE PUFF PASTRY, FOLDING OVER REMAINING PASTRY UNTIL FILET IS COMPLETELY COVERED. CUT OFF AND DISCARD AND EXTRA PASTRY.
6. **OPTIONAL** LIGHTLY BRUSH MELTED BUTTER UNTIL FILET IS COMPLETELY COVERED
7. COOK IN PREHEATED OVEN AT 350° FOR MINUTES

ENJOY THE CHEF JOHN DIFFERENCE

INGREDIENTS :

1 POUND FILET MIGNON TENDERLOIN
PUFF PASTRY
SHITAKE MUSHROOMS
OLIVE OIL
MELTED BUTTER (OPTIONAL)

COULIS INGREDIENTS:

4 OZ FINELY CHOPPED ROASTED RED PEPPER
1 SMALL SHALLOT
1 TSP CHOPPED GARLIC
2 TBSP THOUSAND ISLAND DRESSING
PINCH OF SALT & PEPPER