If you don't know by now...I love to cook! It allows me to be a little creative and feeding people I care about makes me feel good; even better when they love what I've whipped up!
I don't know why I've never become obsessed with the show Top Chef, but it happened this weekend. One of the episodes a contestant decided to make Beef Wellington for an English (it's an English dish) judge and a few commented how it was so daring! I've pondered trying to make it myself so I ended up taking it as a personal challenge.
To Pinterest and then the grocery store I went! My friends enjoyed it, especially the sauce which I was most worried about. The initial recipe said I could buy demi glace in the store, but I couldn't find it and ended up making my own.
The first recipe I worked with was this one.
For the meat I ended up buying 2lbs of Filet Mignon which was enough for 4 adults including two hungry men! I still have leftovers too. My alterations to the above recipe... I hate anything onion so I subbed shallots for minced garlic. If you hate onion as much as I do too minced garlic is always my go to sub. Also for the mushrooms I just purchased one package of mixed shrooms. Just make sure to get shitake in the mix!
From the 2nd recipe (click here) I carried over the prosciutto and used the sauce recipe as my guideline. Before you place the meat in the pastry on top of the mushrooms wrap the meat in prosciutto!
For the Red Wine sauce... I used 2 tbsp of olive oil, about 4 tsp of minced garlic, 12 black peppercorns, 1 bay leaf, a dash of red wine vinegar, about half a bottle of Port Wine (325 ml), equal part beef stock to what you used for Port Wine, 2 Tbsp of butter, salt and pepper. Follow the 2nd recipe for directions but skip the other ingredients that it used that I did not mention.
For cooking... I cooked at 400 for 15 minutes and then 350 for 20. The meat came out well. If you want a little pink I suggest cooking it at 350 perhaps for 30 minutes.