Beef Wellington is everything! It’s named after a British duke, but I love it so much maybe we start calling it Beef Teigenton? Yes, there are a few more steps than your average recipe and you need to leave some time between them, but this is a holiday project worth taking on because bringing this to the table and slicing into shroomy-bacony-perfectly rare-pink beef wrapped in puff pastry is essentially like graduating from culinary school all on one dish and yes you CAN do it! Try it!
1 (2-pound) center cut beef tenderloin (filet mignon), trimmed
2 tablespoons unsalted butter
2 tablespoons minced shallots
6 cloves garlic, minced
1 ounce dried porcini mushrooms
2 sprigs rosemary
½ cup dry white wine
3 tablespoons extra virgin olive oil
10-15 slices of prosciutto or Spanish jamon
1 (17.3-ounce) box of frozen puff pastry, defrosted to room temperature
1 egg, beaten
Freshly ground black pepper
Maldon sea salt
Store-bought horseradish cream
Fall-off-the-bone meat submerged in a savory, tomatoey bath.
A sharp reader pointed out that this stew was not named after the state of Colorado! It IS filled with delicious long-cooked stews seasoned with surprising spices like ginger.