Name: Beef Wellington
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Certified Angus Beef Grass Fed Boneless Tenderloin Steak; Morton Iodized Salt, 26 Ounce; Bob's Red Mill Dark Rye Flour, Organic; McCormick® Ground Thyme; Talking Rain AQA Water, 9.5 pH; McCormick Gourmet™ Organic Thyme Leaves; Cake Mate Sugar, Blue; Bob's Red Mill White Fine Pastry Flour, Unbleached; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; French's® Stone Ground Dijon Mustard; Crunch Easter Flatback Egg; Elephant Garlic; Colo-Pac Produce, Inc. Shallots Onions

1: For the puff pastry dough, add flour, salt, and sugar to a food processor and process until combined.

2: Add 3/4 cup cold butter and pulse until absorbed, then add remaining butter and pulse to combine.

3: Add cold water until just moistened and pulse until dough forms a ball.

4: Roll out dough into a rectangle, fold, refrigerate for 1-2 hours.

5: For the mushroom duxelle, finely chop mushrooms, shallots, garlic, and thyme.

6: Sauté shallots and garlic in olive oil, add mushrooms, season, and let moisture sweat out.

7: For the beef, season tenderloin with salt and pepper and sear on all sides.

8: Apply Dijon mustard to seared tenderloin.

9: For the crepes, mix egg, flour, milk, chives, thyme, and salt.

10: Cook crepes in butter on medium low for about 2 minutes per side.

11: Prepare egg wash with eggs and water.

Beef Wellington

Serves 6

60 mins prep

30 mins cook

90 mins total

What you need

How to make