For a recent double date gathering, I prepared individial beef wellingtons without mushropms and garlicky rosemary potatoes. I did the beef wellingtons without mushrooms this time as we had a guest that does not eat mushrooms. I was only able to obtain already cut individual filet mignon pieces as the butcher where I got the meat from did not cut beef tenderloin, only sold whole huge pieces that I did not need.
(Recipe credit to original Gordon Ramsey with a few tweaks to adjust to my guest’s needs and circumstances of the meat I was able to find. Recipe credit to Holy Cow Vegan for the garlicky roasted asparagus and potatoes. )
- 1.07lb beef tenderloin (filet mignon) pre cut into 4 pieces already formed in a circle with string in store
- salt and pepper to season the filet
- Olive oil
- 1 package of gorgonzola cheese
- 1 tbsp minced garlic
- 300g of puff pastry
- 12 slices of prosciutto (or parma ham)
- 1 egg
- 4 large shallots
- 750ml of red wine
- 750ml of beef stock
- 2 sprigs of thyme
- Splash of balsamic vinegar
- 1 stick of unsalted butter
- 1 bay leaf
- 12 black peppercorns
- If your tenderloin is not set in shape, wrap with cling wrap to set its shape overnight
- Quickly sear the beef in a hot pan with a little olive oil until browned all over and rare in the middle. Remove from pan and let cool.
- Mix gorgonzola cheese, 1 tbsp of minced garlic and just the leaves of 1 thyme sprig.
- Lay a large sheet of cling wrap on a work surface and place 3 slices of prosciutto (or parma ham) in the middle overlapping them slightly to create a square. Spread the cheese spread evenly over the ham.
- Season the beef filets with salt and pepper on both sides. Place them on top of the cheese covered ham. Use the cling film to cover the ham over the beef and wrap each piece tightly. Repeat steps 4-5 for the remaining 3 pieces of beef filets. Chill for 30 minutes in the fridge.
- Cut the pastry to match the sizes of the filets. Brush each piecce with the egg wash.
- Remove the cling film from the beef and wrap the pastry around each ham-wrapped fillet. Brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
- Meanwhile make the red wine sauce. Heat 2 tbsp of olive oil in a large pan. Melt in the 1 stick of butter (this was a substitute for 200g of beef trimmings). Stir in the sliced shallots with teh 12 black pepperforns, 1 bay leaf and 1 sprig of thyme. Continue to cook for about 5 minutes stirring frequently, until the shallots turn golden brown.
- Pour in the splash of vinegar and let it bubble for a few minutes until almost dry.
- Add the (1) 750ml bottle of red wine and boil until almost completely reduced. Add the stock and bring to a boil again. Lower the heat and simmer gently for 1 hour removing any scum from the surface of the sauce until the liquid is reduced to a half.
- Strain the liquid through a fine sieve.
- When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again and bake at 400F for 30-40 minutes until the pastry is golden brown and meat is cooked to medium rare. Rest for 10 minutes before serving.
As a side I decided to cook up some potatoes and asparagus.
- 20 small red potatoes
- 1 bunch of asparagus
- 5 garlic cloves
- 1/2 tsp of red pepper flakes
- 2 tbsp rosemary (finely chopped) = 1 rosemary sprig
- dash of ground black pepper
- salt to taste
- 1 tbsp of extra virgin olive oil
- Preheat oven to 425 F
- Wash and prep the vegetables. Slice the potatoes in half (you can leave the really small ones whole). Slice the asparagus into similar size as potatoes (I quartered them)
- Smash and mince the garlic cloves.
- In a small bowl, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic.
- Toss the potatoes in half of the herb-garlic mixture in a plastic bag. Then toss the rest of the herb-garlic mixture with the asparagus in a plastic bag.
- Spread the potatoes on a baking sheet in a single layer. Bake for 20 minutes.
- Remove the baking sheet from the oven and add the asparagus. Place the baking sheet back into the overn and bake for another 10 minutes or until asparagus is lightly golden-brown.
- This can be served hot or at room temperature.
If you are preparing this all on the same day, I would suggest prepping the beef wellingtons first up until the baking step. While you are letting the sauce simmer for 1 hour, make the side garlicky potatoes, holding off on the asparagus. Turn down the oven temp to 400F for the beef wellington. When your guests are almost arriving (at leaast 20 minutes before) bake the wellingtons. While the wellington is resting finish off the side by putting the asparagus back in for 10 minutes at 425F. This is what I did on the day I had my gathering. Enjoy!
Please stay tuned as I will be making individual beef wellington for 2 with the usual mushrooms this time for our mukbang episode youtube channel next week!