Beef Tenderloin

Still trying to rack your brain about what you will be cooking up your sweetie for Valentine’s Day? If you’re looking for a meal sure to impress, search no further. Beef wellington is very elegant and full of flavor. This has become my favorite dinner for special occasions. It is certainly a little more time consuming to make, but it is relatively easy and well worth it. I was skeptical of the liver pate at first, but paired with mushrooms and fresh herbs, the flavor is rich and fabulous. If you have never had a “foodgasm,” this will certainly cause you to have your first. My husband and I were moaning through the entire dinner when I made it for the first time.

Note: This dish can be made with individual beef filets if you are unable to find a small tenderloin roast. You can prepare the pastry wrapped meat a day ahead of time for an effortless meal.

BEEF INGREDIENTS
2–3 lb beef tenderloin roast
2 garlic cloves, minced
salt and pepper
1/4 c butter
4 tbsp brandy
1/2 cup fresh mushrooms, finely chopped
1 (4 ounce) can liver pate
2 green onions, chopped
3 tbsp fresh parsley, chopped

RED WINE MUSHROOM GRAVY INGREDIENTS
1/4 c yellow onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1/2 c red wine
1 (10 1/2 oz) can beef broth
1 bay leaf
salt and pepper
1 tsp Worcestershire sauce

PASTRY INGREDIENTS
1 package Pepperidge Farm puff pastry sheets at room temperature
1 egg, beaten

BEEF STEPS

Rub roast with garlic and sprinkle with salt and pepper.
Melt butter in large skillet.
Sear the roast in skillet over medium-high heat for 4–5 minutes on each side.
Pour brandy over the roast and be sure to evenly coat it. (Flame brandy if you are comfortable with doing so.)
Remove roast from pan and set aside uncovered.
In the same skillet, sauté chopped mushrooms for 4–5 minutes and set aside. Allow mushrooms to cool for a few minutes.
Mix pate with cooled mushrooms, green onions, and parsley.

RED WINE MUSHROOM GRAVY STEPS

Over medium heat, sauté yellow onion and sliced mushrooms using the same skillet.
Stir in flour and gradually add wine, broth, and bay leaf.
Stir until sauce bubbles and is thickened.
Season with salt, pepper, and Worcestershire sauce.

PASTRY STEPS

Roll out pastry sheet and spread your pate mixture evenly leaving a one-inch border around the edge.
Place the cooked roast at one end of the pastry sheet and roll away from you.
Fold in the ends of the pastry being sure that the entire roast is covered.
Place seam side down on a cookie sheet or in a Pyrex dish.
Using the second sheet of puff pastry, finish off your wrapped roast with decorative elements if you’d like. I recommend using a festive cookie cutter. This extra step yields impressive results. Dough can be attached using beaten egg.
Brush pastry with the beaten egg.
Bake at 425º for 20–25 minutes, or until pastry is browned.
Remove from heat.
Transfer to cutting board and allow to rest for 3–4 minutes.
Slice roast and serve.

When it comes to Christmas dinner this girl loves her beef. Every year we either cook prime rib or beef tenderloin. This recipe calls for beef tenderloin but feel free to try the seasoning and sauce recipe with prime rib. Both turn out fantastic! I prepare this recipe every year and it has never disappointed. The roasted garlic horseradish sauce is spectacular! For lunch the next day spread some of the sauce on a roll with leftover meat and there will be fireworks in your mouth. Oh how I can’t wait for Christmas dinner and the leftovers that come with!

Note: I recommend making the sauce the night before so that it has time to chill and thicken. This large of a tenderloin will serve 12–16 people. Plan on 1/3–1/2 lb per person. Feel free to half the rub recipe and use a 3 lb tenderloin but be sure to adjust the cooking times. The temperature is really what you need to pay attention to.

ROASTED GARLIC HORSERADISH CREAM SAUCE INGREDIENTS
1 large head of garlic, left intact
1 1/2 tbsp olive oil
1 tsp salt
2 c heavy cream
1/4 c drained bottled horseradish
1/8 tsp white pepper

STEPS

Put oven rack in middle position and preheat oven to 400°.
Cut off and discard top fourth of garlic head and place on a large sheet of foil.
Drizzle exposed garlic with oil and sprinkle with 1/2 tsp salt.
Wrap the seasoned garlic head tightly in foil.
Roast garlic until tender, about 1 hour, then open foil and allow to cool.
While garlic is cooling, simmer the cream in a heavy saucepan, stirring occasionally, until reduced to about 3/4 c, about 20–25 minutes, then transfer to a bowl.
Squeeze the garlic cloves into a small bowl, discarding skins, and mash together with horseradish, pepper, and the remaining 1/2 tsp of salt.
Stir the garlic mixture into the cream.
Chill until ready to use.

BEEF TENDERLOIN INGREDIENTS
1 (6 lb) beef tenderloin roast, tied
1 c cracked black pepper
4 tsp granulated beef bouillon
4 tsp salt
1 1/2 tsp cornstarch
1 1/2 tsp dried oregano
1 1/2 tsp garlic powder
1 1/2 tsp paprika
2 tbsp olive oil

STEPS

Preheat oven to 475°.
Pat tenderloin dry.
Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl.
Rub oil over tenderloin, and then cover with seasoning mixture, rubbing it into meat.
Put tenderloin on a rack in the roasting pan and roast for 15 minutes.
Reduce the oven temperature to 425° and cook until thermometer inserted into the center of the meat registers 130° for medium rare, probably 50–60 minutes.
Let beef stand on rack in pan for 10 minutes before carving.
Cut beef into 1/4-inch thick slices and serve with the roasted garlic horseradish cream sauce.