Beef Wellington (Or Bison Wellington) For The Holidays
Beef wellington is one of the most delicious meals I’ve ever had. A boyfriend I had in my early 20’s made it the first time I ever had it. I don’t think I had very high expectations for it, and I was pleasantly surprised with how good it was. It’s a meal that takes some effort, and is truly worthy of a really special occasion. This fancy dish is of French origin and is traditionally made with beef.
You’ll want the whole subprimal to make a wellington, not just one filet mignon steak. Our grass fed & finished beef is outstanding in flavor and impeccably sourced from the foothills of the Sangre de Cristo Mountains. If you prefer bison, our bison tenderloin is absolutely incredible and is what I personally use for this recipe. This is perfect for the holidays and your guests will feel honored by this impressive meal.
- Approximately 3 pounds of grass fed beef tenderloin primal or bison tenderloin primal, trimmed
- Sea salt and freshly ground black pepper
- Bison tallow
- 2 tablespoons stone ground mustard
- 1 ½ pounds shiitake mushrooms or variety of fresh mushrooms, chopped
- 1 shallot, chopped
- 1 large sprig of fresh thyme
- 2 tablespoons unsalted butter
- Flour (for dusting)
- 12 oz frozen puff pastry (thawed)
- 1 egg, lightly beaten
- 4 oz prosciutto, sliced very thin
- 2 tablespoons milk
- Kitchen twine
- Let the tenderloin sit out at room temperature for approximately 25 minutes before cooking. Tie it up with kitchen twine in four intervals, taking care to create an even thickness. Season liberally on all sides with sea salt and freshly ground black pepper.
- Add bison tallow to a large cast iron skillet over medium-high heat. When the tallow is shimmering, sear the tenderloin on all sides until a nice flavorful crust is formed. Remove from heat and transfer the seared tenderloin to a plate. Let it cool for a few minutes, then remove the twine and brush the Dijon mustard evenly over all sides of the tenderloin. Refrigerate to cool completely.
- While the tenderloin is cooling, make the mushroom duxelles. Using a food processor, make a chunky paste from the mushrooms, shallots and sprig of thyme.
- Add the butter to a cast iron skillet over medium heat. Add the mushroom mixture and cook until the liquid evaporates (this should take approximately 20-30 minutes). Season to taste with sea salt and freshly ground black pepper. Cover and set aside in the refrigerator.
- Lay down plastic wrap that is twice as long and twice as wide as the tenderloin. Cover the plastic wrap with the slices of prosciutto in a single layer. Make sure it’s large enough to wrap up the whole tenderloin. Take the mushroom duxelles out of the refrigerator and spread it in an even layer over the prosciutto.
- Season the tenderloin with sea salt and freshly ground black pepper. Place it at the bottom of the prosciutto rectangle. Roll it up tightly into a log, tucking as you go. Twist the plastic wrap at the ends to secure tightly. Place in the refrigerator to chill.
- Preheat the oven to 425 degrees Fahrenheit. On a lightly floured surface, roll out the puff pastry into a rectangle just large enough to wrap up the entire tenderloin.
- Remove the tenderloin from the refrigerator and carefully remove the plastic wrap. Place the tenderloin at the edge of the puff pastry rectangle. Brush the edges of the pastry with the lightly beaten egg and carefully roll it up. Trim off any excess puff pastry, then use a fork to seal the edges. Wrap the wellington up very tightly in plastic wrap and refrigerate for about 20 minutes.
- After it’s finished chilling, remove the plastic wrap and transfer to a baking sheet lined with aluminum foil.
- Add the two tablespoons of milk to the remaining egg wash, along with a pinch of salt. Mix together and then brush the entire wellington with the wash.
- Bake in the preheated oven for approximately 35-40 minutes, or until the center of the tenderloin reaches a temperature of 120 degrees Fahrenheit.
- Let rest for 10 minutes after removing from the oven. Slice, serve and enjoy.
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