Enjoy all the flavours of a classic Beef Wellington in an easy-to-assemble deconstructed version!
Porcini Crusted Beef Tenderloin with Red Wine Reduction
1.5 pound piece beef tenderloin
3 to 4 ounces dried porcini mushrooms
Salt and crushed peppercorns, to taste
2 tbsp. vegetable oil
3 tbsp. butter
1 shallot, chopped
1/4 cup brandy or cognac
1/2 cup dry red wine
1 cup beef stock
1 sprig tarragon, chopped
Puff Pastry Squares
1 sheet puff pastry, preferably all butter puff pastry (about 1/2 pound puff pastry)
Flour, as needed
1 egg + 1 tbsp. water, for egg wash
8 small Portobello mushrooms, gills removed
2 tbsp. olive oil
Salt and freshly ground black pepper, to taste
4 handfuls baby spinach sautéed in butter
Honey-Glazed Baby Carrots
Chives, for garnish
Porcini Crusted Beef Tenderloin
Preheat the oven to 425 degrees F.
To make the porcini dust: Add dried porcini mushrooms to a spice grinder. Pulse until finely ground.
Add porcini dust and salt and pepper to tray or large plate Mix to combine. Brush tenderloin with oil. Roll and coat tenderloin in porcini mixture. Transfer to large oven-proof skillet.
Roast tenderloin until meat reaches and internal temperature of 140 degrees F. for medium rare, about 20 to 25 minutes depending on thickness of meat, or until done to your liking.
Remove tenderloin from pan and let rest for 10 to 12 minutes before slicing. Keep tenderloin warm and tent with foil. Use this pan to make the sauce.
Add 1 tbsp. butter to pan over medium heat. Add shallot, stir and cook until softened, about 1 to 2 minutes. Deglaze pan with brandy, wine and stock and let reduce until syrupy, about 10 to 12 minutes. Remove from heat and swirl in 1 to 2 tbsp. butter. Season sauce with salt and pepper and finish with tarragon.
Puff Pastry Squares
Preheat oven to 425 degrees F.
If needed roll puff pastry to 1/2-inch thickness, dusting work surface with little flour. Using a sharp knife or cookie cutter, cut pastry into 2-inch squares. You’ll need 12 squares in total, 3 per plate.
Place the puff pastry squares on a baking sheet lined with parchment paper. Dock pastry with fork. If pastry feels soft, let sit in fridge or freezer for a few minutes before baking.
Brush pastry with egg wash and bake until golden brown, about 10 to 12 minutes.
Preheat grill to medium high. Brush grill with oil.
Brush portobello mushrooms with olive oil and season with salt and pepper. Add to grill and cook until grill marked on either side, about 2 to 3 minutes per side.
Slice the tenderloin into 8 pieces.
On each plate, add 2 slices of tenderloin with a drizzle of sauce, 2 portobello mushrooms, 3 pastry squares and sautéed spinach and Honey-Glazed Baby Carrots. Garnish plate with chives.
Yield: 4 servings.