Thanksgiving Day Beef Wellington

Thanksgiving Day Beef Wellington



John Henry's Beef Tenderloin

2 Tbsp

Garlic Grapeseed Oil

2 Tbsp



Shallots, Minced

1 lb

Pork Breakfast Sausage


Garlic Cloves, Minced

1/2 lb


2 Sheets

Puff Pastry



Salt & Pepper

Dijon Mustard & Brush

Cling wrap or plastic wrap


To start this recipe you will want to allow your tenderloin to come to room temperature and season it well with salt and pepper on all sides. Add oil to a large pan and bring everything to high heat. When it is good and hot we can add the tenderloin. Cook until a dark brown crust forms, flip it every few minutes being sure to sear it on all sides including the ends. Once it has been seared, remove it from the pan and transfer it to a cutting board or wire rack and remove the ties. While the meat is still warm we will brush it on all sides with Djion mustard, at this point, we will allow the tenderloin to rest while we prep the other ingredients. In the same large plan we will begin browning our pork breakfast sausage. Now I will interject that the standard recipe calls for a mushroom and shallot mix but my family does not enjoy mushrooms, at all. Not at all. So I wanted to come up with another idea that could add some flavor and texture but it had to be something other than mushrooms. So I decided to use our pork sausage and it added so much flavor and texture, my family loved it! We will brown the sausage and then strain it with some paper towels to dry it. We will set the sausage aside to cool as we start assembling the beef. You will need several pieces of plastic wrap overlapping on your work surface. These need to be long pieces and make them extra wide so that you have plenty to work with.

Now that the plastic is down we will start laying down overlapping strips of prosciutto on the plastic in an even square, we are going be wrapping the prosciutto around the beef but first we need to add a layer of sausage onto the prosciutto. We will then add the tenderloin and begin to roll it using the plastic wrap as an assisting.  You definitely need enough prosciutto to go around the entire beef. Using the plastic wrap you will want to wrap it even tighter and seal the ends to help it hold its shape. It should look like a little prosciutto log. Now place it in the fridge or freezer for 15 minutes to allow it to chill. At this point we can preheat the oven to 400 degrees.

Now we will start another layer of plastic wrap on our work surface. From here we will take out our sheet of puff pastry. Btw puff pastry is found in the frozen section of the grocery store near the pie crusts. I searched everywhere and ended up asking google where to find it. So now that our plastic wrap is down and our puff pastry is ready we can remove the beef from the fridge and very carefully unwrap it and place it on the puff pastry and prepare to wrap that the same way we did the prosciutto using the plastic wrap as our guide. Seal the ends making sure there is no overlap. Wrap everything in plastic wrap again making a pastry log and place this in the fridge or freezer to chill for about 15 minutes as well. Use this time to create any decorations or any additional things you would like to use to spruce up the beef wellington. Place the beef wellington onto a greased or parchment paper lined baking sheet to prepare it for cooking. I am going to add just a few little leaves and twists and even make some little grooves with my fork. Now that it looks so pretty its time to brush the entire pastry with beaten egg and sprinkle liberally with salt.

Place the beef into the oven and allow it to cook at 400 degrees for 40 minutes. The pastry should be dark golden brown and the internal temperature of the been should be 135 degrees for medium rare. Remove it from the oven and allow it to rest for 10 – 15 minutes before serving.

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