4 tenderloins cut into 1 ½ to 2 inch medallions
1 sheet frozen puff pastry
Salt and pepper
1 tablespoon avocado oil
1/2 pound fresh mushrooms, finely diced
One shallot, diced
3 tablespoons butter
1 egg, whipped for a wash
Demi-glace, recipe to follow
Quickly sear all sides of the medallions on high heat in the avocado oil. Transfer to a plate and place in the refrigerator. Remove the puff pastry from the freezer and unfold. Do not let it get too warm.
Melt the butter in a pan and add the diced shallots and mushrooms. Cook the mushrooms and shallot until the butter has been absorbed. Once it becomes like a paste, remove from the heat and set aside.
Place a piece of parchment paper on a sheet pan and set aside. Cut the puff pastry into 4 pieces. Take one square of pastry for each individual Wellington and scoop 1 tablespoon of mushroom mixture in the middle. Then place a backstrap medallion on top and scoop an additional tablespoon of mushroom mixture on top of the meat. Pull the corners of the pastry up to the middle and the sides to cover the whole medallion, turn over so the seam is on the bottom and continue with the rest of the medallions. Place each Wellington on the sheet pan and then brush with the egg wash.
Pre heat oven to 420F. Bake for 20 minutes or until the Wellingtons are nicely browned and the meat is medium rare.
Serve with demi-glace, minced parsley sprinkled on top, and arils of pomegranate.
Easy Faux Demi-Glace
A simple faux demi-glace is a quicker alternative to spending the day making a traditional bone broth demi.
2 cups water
1 tablespoon beef flavored Better than Bouillon
1 teaspoon roasted vegetable Better than Bouillon
1 tablespoon corn starch made into a slurry with water
Salt and pepper to taste
Bring the water and bouillon to a simmer and add the corn starch slurry. This will quickly thicken. Cook it down to make it thicker or add water gradually to thin it out.
The Wellington pairs well with potato stacks and roasted root vegetables.