Sunday, December 28, 2014

Beef Wellington with Creamy Thyme Sauce

Yum


One last big celebration of the year requires a meal to fit the occasion!
This could be your New Year's Eve dish or your New Year's Day dinner or, if you already looking ahead,  a scrumptious Valentine's Day meal?  Whether you are thinking about the present or looking into the future, my spin on
Beef Wellington should be in your thoughts!
These Beef Wellingtons have the most tender, flavorful beef on the inside all surrounded with a flaky crust and the creamiest sauce ever!



Beef Wellingtons sound very fancy.  But, let me tell you...EASY!
Present this package for dinner and everyone will be incredibly impressed!
You can even customize these packets of yumminess.  Add some mushrooms if you like.
A few minutes of searing the beef, wrapping it in puff pastry, a few minutes in the oven and voila!
You are an instant gourmet chef!

Ingredients to make 6 Beef Wellingtons:
2 Tbsps unsalted butter, divided
3 small beef tenderloins, cut in half
kosher salt
fresh black pepper
1 small onion, chopped
mushrooms (if desired)
2 sheets puff pastry, defrosted
1 egg, slightly beaten
2 Tbsp olive oil
Directions:
Preheat oven to 400 degrees.  Lightly grease baking sheet.
Heat olive oil and 1 Tbsp butter over medium high heat in a large pan.  Salt and pepper both sides of tenderloins.  Sear the meat in the pan for 3-4 minutes per side.  Do not overcook!  Transfer to a plate to let sit.  Add the chopped onion (this would be where you add the mushrooms, if desired) and an additional 1 Tbsp of butter to the large pan.  Add some salt and pepper.  Cook until onions are soft, 8-10 minutes.
Lightly flour work surface.  Lightly roll out 1 puff pastry sheet.  Cut into 6 squares.  Place a tenderloin in the center of each puff pastry square.  Add some of the onions on top of each tenderloin.  Roll out other piece of puff pastry.  Cut into 6 squares.  Place each square on top of the tenderloins.  Press to seal sides together.  You can use water to help create seal.  Brush beaten egg over each puff pastry pocket.  Place on prepared baking sheet.  Bake at 400 degrees for 20-25 minutes.
Make the Creamy Thyme sauce
Creamy Thyme Sauce Ingredients:
1/4 cup Pinot Grigio
1 1/2 tsp sugar
1 Tbsp dijon mustard
1/4 cup sour cream
1 Tbsp chopped, fresh thyme
1/2 tsp salt
1 Tbsp cornstarch
Directions:
In a small saucepan over medium high heat, heat wine and sugar until sugar dissolves.  Reduce heat.  Add mustard, sour cream, thyme, salt and cornstarch.  Allow to cook over low heat until thickened, 3-4 minutes.  Pour over beef wellingtons and serve.



This is a knockout recipe!
Serve with a side salad or other vegetable and your meal is good to go!

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Celebrate the little things that make life sweet,
Christine


You may also like:
Shrimp Pasta Bake

Asian Pork Tenderloin

Chicken Limone