As Dawn and I looked through my new Nolan Ryan cookbook, we came across the "Southern Beef Wellington With Red Wine Sauce". We watch Hell's Kitchen and of course one of Gordon Ramsey's signature dishes is a Beef Wellington. We always comment on how amazing that must be, but I don't think we're getting a Chef Ramsey Beef Wellington anytime soon, so we decided to make our own.
We get fancy every now and then, but this wasn't one of those times. We went to the grocery store and picked up some frozen puff pastry.
The recipe calls for scallions, cheddar cheese, and bacon to go inside the pastry with the meat.
It also suggests beef tenderloin, but we went with a filet mignon that we had in the freezer.
Seasoned the filets with just salt a pepper and then seared them off in the bacon fat. After that we let them rest in the fridge for 10 minutes.
Combined the scallions, cheese, and bacon in a pill on top of the puff pastry.
Placed the filet on top and folded it up inside the puff pastry giving it a coated of egg wash on top to help it reach "the most stunning" golden brown exterior. (You have to read "the most stunning" in Gordon Ramsey's accent. Go ahead and go back and re-read it, I'll wait.)
And ... TAAA-DAAAA!!!!!
We did a side of mashed potatoes, and drizzled the red wine sauce on top of the wellingtons.
They were a little closer to the medium well side than medium rare to medium that I prefer, but there is still some pinkness in there. The lighting just wasn't good enough to pick it up.
For a first time attempt, these were off the charts. As soon as we finished dinner, we both looked at each other and said, "We're doing these again."