Bourbon Beef Wellington – A Kentucky twist

Sliced Beef Wellington

 


Beef
Holiday’s, special occasions, and family gatherings are always great excuses to wow your guests with an amazing meal.  This recipe for Bourbon Beef Wellington with a Kentucky twist is sure to do just that.    We’ve taken a classic and infused it with some southern flavor.

It’s no secret that I love my home state of Kentucky. Bourbon, bluegrass, horse racing, and world class cured ham, what’s not to love? If I can sneak some bourbon or Kentucky cured ham into a dish, I can’t help myself. If you can’t find any bourbon or a good Kentucky cured ham, bless your heart. You can still use the traditional cognac and parma ham but damn if it wouldn’t be better with a little taste of the Bluegrass.

 

Bourbon Beef Wellington
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Holiday’s, special occasions, and family gatherings are always great excuses to wow your guests with an amazing meal. This recipe for Beef Wellington with a Kentucky twist is sure to do just that.
Ingredients
  • 2 pound beef tenderloin
  • 3 TBS horseradish mustard
  • 2 cups cremini mushrooms
  • 5 cloves of peeled garlic
  • 2 peeled shallots
  • 2 sprigs of fresh thyme (leaves only)
  • ¼ cup of good Kentucky Bourbon
  • 8-10 thin slices of Kentucky cured ham
  • 1 sheet of puff pastry
  • 2 eggs yolks for egg wash
Instructions
  1. Season 2 pound beef tenderloin with salt and pepper.
  2. Sear on high heat until all sides are browned.
  3. Brush tenderloin with horseradish mustard while hot and set aside in fridge to cool
  4. In a food processor, puree 2 cups of cremini mushrooms along with 5 cloves of peeled garlic, 2 peeled shallots, and 2 sprigs of thyme (leaves only). This is your duxelles.
  5. Reduce duxelles on medium heat in a large skillet.
  6. Add a healthy splash splash of good Kentucky bourbon while reducing.
  7. Shingle 8 to 10 thin slices of Red Hog Kentucky Ham on a sheet of plastic wrap. Be sure they have some overlap.
  8. Spread duxelles over ham in a even thin layer.
  9. Place cooled tenderloin on duxelles and slowly wrap using the plastic wrap to help roll and tighten the ingredients and place back in fridge.
  10. Place a sheet of puff pastry on floured work surface. Be sure the sheet of puff pastry is slightly larger than the size of your ham shingles.
  11. Brush a small amount of egg wash around the corners of the sheet of puff pastry.
  12. Remove the plastic wrap from tenderloin and place at the bottom of the puff pastry.
  13. Roll the tenderloin in the puff pastry pinching the edges as you go. Trim any excess pastry near the ends.
  14. Score the puff pasty with a fork or knife to make a decorative pattern.
  15. Brush outside with egg wash and sprinkle flakey salt on top.
  16. Bake at 425 degrees for 30-40 minutes until tenderloin reaches 110-120 degrees Fahrenheit. Be sure and use a thermometer and remember the beef will continue to rise in temperature a few
  17. Degrees after you remove it from the oven.
  18. Let the Wellington cool for a few minutes before slicing.
  19. Slice and serve immediately.

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