Balsamic Beef Wellington Preparation Method: Grill/Bake Servings: Two
Ingredients · 2 tbsp finely chopped fresh oregano · 2 tbsp Balsamic vinegar · 2 tbsp extra-virgin olive oil · 3 garlic cloves smashed · ¼ tsp each of salt and pepper · 2 Beef Tenderloin grilling medallions, approximately 3 oz each 1inch thick with fat trimmed.
Pastry · 3 cups all purpose flour · 1 tbsp salt · 1/2 cup chilled butter · 1/3 cup shortening · 1/4 cup ice water
Sauce Ingredients · Reserved Marinade · ¼ cup flour
Preparation
1. In a ceramic or glass bowl whisk together the following: oregano, balsamic vinegar, extra virgin olive oil, garlic cloves, salt and pepper. Place tenderloin into bowl. Cover and refrigerate for 24 hours.
2. Remove tenderloin and lightly salt and Pepper both sides (keep the marinade as this will be made into a sauce). Sauté tenderloin with butter in a skillet until each side has been lightly browned. Remove from skillet and place on a baking sheet; cover and freeze for 10 minutes. Remove from freezer, and refrigerate 2 hours.
3. Prepare pastry batter: In a bowl combine flour and salt, mix in ½ cup of chilled butter and shortening and blend all ingredients together. Add the ice water evenly over the surface and stir with a fork making sure to moisten any dry ingredients. Let stand for 5 minutes.
4. Take the dough and shape it into a ball. Place dry flour onto a hard surface to roll out the dough. Roll out the dough into a square, cut two rectangles large enough to wrap both tenderloins. Place Tenderloin onto the dough and wrap the dough around the tenderloin overlapping the ends (trim any excess pastry that hangs over the edge leaving two side of the tenderloin open).
Mix together 1 egg with ¼ cup of milk Brush the egg mixture onto the outside of the Wellington making sure to coat the open exposed sides of the tenderloin.
5. Place Wellington seam side down onto a lightly greased baking sheet. Bake at 400 degrees Fahrenheit for 25 minutes or until golden brown. Remove from oven and let stand for 10 minutes.
6. Place reserved marinade in a saucepan and bring to a simmer. Dissolve ¼ cup of flour into the sauce constantly stirring until the sauce begins to thicken. Pour sauce around the Wellington making sure the sauce does not touch the Wellington (this will make it mushy).
Serve with sautéed vegetables and your favorite Pinot Noir.
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