Hey y’all! I hope everyone had a wonderful Valentine’s Day last week! Kristopher and I stayed in and made our own nice meal. It was so yummy that I just had to share!
We had beef wellington, roasted potatoes, and asparagus! I am currently wishing there was still leftovers just thinking about it! Kristopher made the beef wellington and I did the sides. Teamwork makes the dream work!
Ingredients: 2 pints of white button mushrooms, 2 shallots (peeled and chopped), 4 garlic gloves (peeled and chopped), 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 3 lb center cut beef tenderloin (filet mignon) (trimmed) (Kristopher got C.A.B.), thin slices of prosciutto, 8 sprigs of fresh thyme, 2 sprigs of rosemary, 2 sprigs of sage, 2 tablespoons dijon mustard, 2 packages of puff pastry dough, 2 large eggs, bundle of asparagus, multi color potatoes
This part is apparently what is called the Duxelles. (Don’t ask me! LOL!) Kristopher added the mushrooms, shallots, garlic, and thyme to a food processor and pulsed until it was finely chopped. Then he put some butter and olive oil in a pan and sautéed the mixture for about 8-10 minutes until most of the liquid evaporated. Then he just seasoned with salt and pepper!
Once that was done, Kristopher drizzled some olive oil and salt and pepper on the beef in a hot skillet (lightly coated with olive oil) for about 2-3 minutes.
While Kristopher worked on that, he had me set out the prosciutto on a sheet of plastic wrap (the plastic wrap needs to be about a foot and a half in length to be able to wrap and tie the beef up in it). I set out the prosciutto so that it formed a rectangle big enough to wrap around the beef. Kristopher then used a rubber spatula to evenly spread a thin layer of duxelles. After it was spread, he sprinkled some salt and pepper and fresh thyme leaves on it.
When the beef was seared, he removed it from the heat, and smeared it lightly with dijon mustard. He let it cool a little bit, then he placed it on the duxelles covered prosciutto. He then rolled it up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. He tucked the ends of the prosciutto as he rolled to completely cover the beef. He rolled it tightly in plastic wrap and twisted the ends to seal it completely and to hold its shape. Then it went in the refrigerator for about 30 minutes.
Next, on a floured surface, he rolled the puff pastry dough out to about a 1/4 inch thickness. He then removed the beef from the refrigerator and cut off the plastic.
We preheated the oven to 425 degrees.
Kristopher set the beef in the center of the pastry dough and folded over the longer sides, brushed the dough with egg wash, and folded over to completely seal the beef. Then, he sprinkled some pink Himalayan salt on it. He then placed the beef seam side down on a baking sheet. Next, he brushed the top of the pastry dough with egg wash and made some slits in the top of the pastry dough. Then the beef went into the oven for about 40-45 minutes until the pastry dough was golden brown and beef was reading 125 degrees.
While that was baking, I worked on the veggies! I cut the potatoes in half and cut the ends of the asparagus off. I drizzled olive oil, sprinkled salt, pepper, and garlic powder over both sides. The potatoes also got sprinkles of rosemary, thyme, and sage (oh my! LOL!). They both went in the oven for about 20 minutes.
When the beef was removed from the oven, he was sure to let it rest before cutting it into thick slices. (The whole kitchen and living room smelled amazing at this point!)
We put it on a plate and then finally had some dinner!
This was such a fun meal to make together. It tasted delicious and was more special than going out to a restaurant. I hope you guys liked this recipe! Please let me know if you try it out yourself or if you have any questions. I love hearing from y’all!
Have a blessed day! 
The Trendy Peach 