I found out some solemn news today about a family member that has my mind soaked in memories of my grandmother and the kind of Christmas’s I had as a child. Before my parents started hosting Christmas Day my grandparents would open their old large historic house in North Seattle. Christmas Eve was the night full of fun and food. Family would gather for dinner and tuck their presents under what seemed like a giant tree. The piles of presents would overflow into the living room floor. Grandpa would be basting the turkey and grandma would be the DJ playing her collection of vinyl Christmas classics. We would eat dinner and stay up until midnight. That’s when grandma said we could open up one gift. The kids would have a sleepover and our parents would return on Christmas Day to have brunch and open up the rest of the gifts. Christmas Eve dinner tradition will continue!
May I suggest this week’s post? Individual Beef wellington! This delectable hearty dish will satisfy those meat and potatoes eaters. It’s an ideal recipe for a cold winter night.
To be honest there’s a lot of prep but once you get these into the oven it won’t be long until you can dig into them. I also skipped the traditional mushroom caps, this house does not like mushrooms. Sorry! To make up for the mushrooms I added a little more onion. Returning is my ever favourite store-bought puff pastry sheets. There’s different variations to this classic but I think my recipe is the most basic but still packed with flavour. I used top tenderloin steak versus centre-cut due to my butcher being out. I bought two pounds of steak (4 individual steaks) which could easily be cut into halves and double your plate count to 8.
You could have fun with the puff pastry too, with pastry cutters or etching fun designs on top.
Prep time: 45 minutes Cook time: 15 minutes
2 lbs center or top tenderloin steak
½ cup to 1 cup finely cut shallots (one or two shallots)
½ cup fresh thyme, oregano, basil or parsley
1 package of thawed puff pastry sheets
¼ cup dijon style mustard
½ to 1 cup crumbled goat cheese or sharp white cheddar cheese
2 of two oz packages of thin-sliced prosciutto
2 beaten egg yolks
2 tablespoons vegetable oil
2 tablespoons butter
- Preheat the oven at 450°. Line two large baking sheets with aluminium foil. Decide if you plan on cutting the steaks in half to make more.
- Season both sides of steak with salt and pepper to taste.
- In a large cast-iron skillet, add two tablespoons of vegetable oil, warm to medium-high. Add fillets, cook each side for about one minute until browned. Set aside.
- In same skillet, heat butter till bubbling. Add shallots, cook and stir until tender and browned. Remove from heat and add cut herbs.
- Using thawed pastry sheets, lay one-sheet on a lightly floured surface, cut into squared quarters to equal the number of steaks. Do the same with the second sheet. Begin by using a rolling pin, flatten out each square piece to wrap the steak.
- Layout each pastry onto baking sheets. Spread a thin layer of mustard in the center. Then add a spoonful of onion mix. Evenly add a layer of cheese.
- Begin by wrapping each steak with one or two slices of prosciutto. Place steaks on cheese.
- Using beaten eggs, brush egg wash on corners of pastries. Bring corners together and pinch to seal in meat.
- Place each fillet sealed edges down. Using the rest of the egg wash, brush egg mixture on top of each pastry.
- Add to preheated oven, bake for 15 minutes until pastries are golden brown.
- Let stand for 5 minutes and serve!