Some of our favorites include: Beef Wellington and more!
Beef Wellington
Whether it's a special anniversary meal or you are just serving Sunday dinner to you family or guests, Beef Wellington is always the much-anticipated star of the table! My easy Beef Wellington recipe is so simple to make and ready in about an hour and a half. It's perfect for holidays like Christmas and Easter, as well as weekend family dinners!
PREP TIME 20 minutes
COOK TIME 1 hour 10 minutes
CHILLING TIME 30 minutes
TOTAL TIME 2 hours
Section 1: Ingredients
2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat, then tied with butcher's twine at 1-inch intervals
Kosher salt and freshly ground black pepper
2 Tablespoons olive oil
2 Tablespoons dijon mustard
Duxelles
1 ½ pounds mushrooms (button, cremini, shiitake, portabello, or a mix cleaned and roughly chopped)
2 Tablespoons salted butter
2 Tablespoons olive oil
2 medium shallots, roughly chopped
2 teaspoons fresh thyme leaves (about 6 sprigs)
4 cloves garlic
Kosher salt and freshly ground black pepper
Assembly
12 thin slices prosciutto (about ¼ pound)
Flour for rolling out puff pastry
14 ounces frozen or homemade puff pastry, thawed
1 large egg, beaten
½ teaspoon flaky or coarse sea salt, such as Maldon or fleur de sel
1 bunch finely minced chives
Section 2: Directions
Prepare the tenderloin:
1. Prepare the beef tenderloin by trimming away the silverskin and fat, if needed, then tie with butcher's twine at 1-inch intervals. Season generously all over with salt and pepper, planning on about 1 teaspoon of kosher salt per pound of meat.
2. Heat a large skillet over high heat until smoking hot, then add the olive oil. Once hot, sear the tenderloin on all sides until well-browned, about 2 minutes per side. Don't move the meat around in the pan until you are ready to turn it with tongs so it can get a nice sear on all sides, including the ends. This helps seal in the juices.
3. Remove the seared tenderloin from the pan and cut off the twine. Brush it on all sides with the dijon mustard while the meat is still warm. Set aside.
Make the Duxelles.
1. Combine half of the mushrooms, shallots, thyme leaves, and garlic in a large food processor. Pulse until mushrooms are finely and evenly chopped, about 10-15 pulses. Repeat with the remaining mushrooms, shallots, thyme, and garlic.
2. In the same pan used to sear the tenderloin, heat the butter and olive oil over medium-high heat until melted.
3. Add the mushroom mixture and season with salt and pepper. Cook, stirring occasionally, until the mushrooms have released most of their liquid, depending on the mushrooms this can be 10-30 minutes. Continue to cook the mushroom mixture another 4-5 minutes to brown the mushrooms. Remove from the heat and let cool.
Assemble
1. On a large piece of plastic wrap (you may want to double layer the plastic wrap), lay out the prosciutto in slightly overlapping layers to form a square that will be large enough to wrap the tenderloin in. Spread the duxelles mixture evenly over the prosciutto, then place the tenderloin on one end.
2. Use the plastic wrap to help you roll up the tenderloin in the prosciutto and mushrooms, wrapping it tightly to form a log. Tuck in the ends of the prosciutto as you roll it up. Twist the ends of the plastic wrap closed, then place the tenderloin in the fridge for 30 minutes to help make sure it will all hold together.
3. Preheat oven to 425°F.
4. Lightly dust a clean surface with flour then roll out the thawed puff pastry, pressing the edges together to seal if working with two sheets. It should create a rectangle large enough to wrap the prosciutto-wrapped tenderloin roast.
5. Remove the tenderloin from the plastic wrap, then place on the puff pastry. Roll it up, tucking the ends under and brushing the beaten egg over the long edge to seal the seam. If you find that you have significant excess pastry along the edges, you may want to trim some of that away.
6. Transfer the wrapped beef wellington to a large baking sheet lined with parchment paper. Brush the top with the remaining egg wash, then cut diagonal slashes every inch or so down the length of the pastry to allow steam to vent while the wellington is baking. Sprinkle with flaky salt or coarse sea salt.
7. Bake until golden brown on the outside and the tenderloin reaches 120-125°F on a digital meat thermometer for medium-rare doneness. This is typically around 40 to 45 minutes, depending on the size of your tenderloin roast. Remove from the oven and rest for 10 minutes before slicing into thick slices.
8. Serve slices garnished with the fresh minced chives and an additional sprinkling of flaky or coarse salt.
Roasted Beef Tenderloin with French Onions & Horseradish Sauce
Whole roasted beef tenderloin with french onions and horseradish sauce. An absolutely show-stopping holiday dinner! It’s easier than you may think, very impressive, and deliciously rich in flavor.
Section 1: Ingredients
French Onions
olive oil
3 tbsp butter
2 ½ lbs thinly sliced onions
kosher salt
freshly cracked black pepper
2 large fresh thyme sprigs
2 large fresh rosemary sprigs
1 bay leaf
¼ cup sherry wine
Horseradish Sauce
6 oz mayonnaise
6 oz sour cream
3 oz prepared horseradish
½ lemon, zested and juiced
Roasted Beef Tenderloin
3 lbs trimmed whole beef tenderloin
olive oil, as needed
1 tbsp kosher salt
1 tbsp granulated garlic
2 tsp freshly cracked black pepper
fresh thyme leaves, to garnish
Section 2: Directions
French Onions
1. Heat a large, heavy-bottom pot over medium-high heat. Add enough olive oil to coat the bottom of the pot. Add the butter and let melt.
2. Stir in the onions. Season with a big pinch of salt and freshly cracked black pepper. Let the onions cook for about 10 minutes, stirring often. Lower the heat to medium-low and add the thyme, rosemary, and bay leaf. Let the onions slowly cook until tender and caramelized, about 45 minutes.
3. Stir in the sherry wine. Simmer for about 15 more minutes. Remove the herb sprigs and bay leaf. Season with salt to taste. Keep warm until ready to serve.
Horseradish Sauce
1. Combine the mayonnaise, sour cream, horseradish, lemon zest, and lemon juice in a small bowl.
2. Whisk until combined. Season with salt and black pepper to taste. Refrigerate until ready to serve.
Roasted Beef Tenderloin
1. Preheat the oven to 450°F. Prepare a sheet pan with a rack and lay the beef tenderloin on top. Pat the beef dry with paper towels. Let sit at room temperature for 20 minutes.
2. Coat the beef with a drizzle of olive oil and rub on all sides. Mix the salt, granulated garlic, and black pepper together in a small bowl. Evenly sprinkle the mixture onto the beef. Roast for 30 minutes or until a meat thermometer reads 135°F.
3. Remove the beef from the oven and cover with a piece of foil. Let rest for 15 minutes before slicing.
4. Slice the beef into ¼” slices. Serve with the French onions and horseradish sauce on the side. Garnish with fresh thyme leaves.
Grilled Beef Tenderloin
Juicy, tender, and richly flavorful, this easy Grilled Beef Tenderloin Recipe makes a perfect holiday meal.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Section 1: Ingredients
3 lb. beef tenderloin roast
1 Tbsp. rosemary
1 Tbsp. thyme
2 Tbsp. garlic powder
2 tsp. sea salt
2 tsp. pepper
Section 2: Directions
1. Bring beef tenderloin to room temperature by letting it sit out of the refrigerator for 30 minutes to 1 hour before cooking.
2. Once ready to cook, preheat grill to medium-high heat (between 375℉ and 450℉).
3. Mix rosemary, thyme, garlic powder, sea salt, and black pepper in a bowl. Sprinkle both sides of the beef with seasoning, patting it down to coat it well.
4. Grill for 30 minutes with the lid closed. Check often with a meat thermometer. For medium rare, grill until beef reaches an internal temperature of 135°F or 145°F for medium.
5. Let the beef rest for 5-10 minutes before slicing. Serve, and enjoy!
Notes
- Always let your beef reach room temperature before you grill it. It will cook more evenly throughout this way.
- Use a meat thermometer for best results.
- Let your beef rest for at least 10 minutes before you slice it.
Steak Doneness Internal Temperature
Rare 125°F - bright red in the middle
Medium-rare 135°F - warm red in the middle
Medium 145°F - warm pink at the center
Medium-well 150°F - slightly pink at the center
Well-done 160°F - little to no pink throughout
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