Beef Wellington with Red Wine Sauce
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Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side.
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INGREDIENTS
- Unsalted butter - Olive oil - Beef tenderloin - Prosciutto - Shallot - Garlic - Button mushrooms - Fresh thyme - Parsley - Kosher salt and pepper - Frozen puff pastry - Egg
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Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
INSTRUCTIONS
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Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total.
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Remove to a plate to cool. Cut the ties and remove them. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil.
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Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper.
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Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
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