I got the recipe for the Wellingtons from Food Networks “5 Ingredient Fix.” Then I  added the sauce for a fantastic depth of flavor. Don’t be intimidated by the length of the recipe. It is really very easy. Bon Appetite! For the Wellingtons 2 T olive oil 1# Beef Tenderloin, cut into 12 (1-inch) cubes Kosher […]

I got the recipe for the Wellingtons from Food Networks “5 Ingredient Fix.” Then I  added the sauce for a fantastic depth of flavor. Don’t be intimidated by the length of the recipe. It is really very easy. Bon Appetite!

For the Wellingtons
2 T olive oil
1# Beef Tenderloin, cut into 12 (1-inch) cubes
Kosher salt and freshly ground black pepper 
6 ounces Cremini Mushrooms, stemmed and finely chopped
1 lg Shallot, finely chopped 
1-2 sheets Frozen Puff Pastry, thawed

Heat the olive oil in a large skillet over medium-high heat.
Pat the beef dry with a paper towel and season all sides with salt and pepper.
Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook.
Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes.
Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes.
Remove from heat and cool.
Preheat to the oven to 400 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle.
Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3.
Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms.
Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet.
Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry.
Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes.
Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

For the Sauce

Sauté in 1 T Unsalted Butter until soft (about 8 minutes):
½ C chopped Yellow Onion
¼ C chopped Carrot
¼ C chopped Celery
1 T Tomato Paste
2 Bay Leaves

Deglaze, scraping the bits off the bottom of the pan, with & simmer until reduced: 
¼ C Red Wine           
¼ C Port Wine         

Add & simmer 8 – 10 minutes:
3 C Beef Stock or Broth

Then strain the sauce. IT IS HERE WHERE YOU STORE UNTIL READY TO USE!

Whisk together & whisk into sauce:
2 tsp Cornstarch
2 T Cold Water

Just before serving, whisk in:              
1 T Red Currant Jelly        
1 T Truffle Butter **               
                            
NOTE: The Wellingtons & the Sauce can be made the day before. Store the wellingtons on the baking sheet covered with plastic wrap. Finish them off in the oven according to directions. Finish the sauce on the stove continuing where directions stopped.

** Truffle Butter can be very expensive: Combine I T Unsalted Butter & 1 tsp. Truffle Oil – If you cannot find Truffle Oil, use garlic infused oil instead.