Bourbon Beef Wellington – A Kentucky twist
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. We’ve taken a classic and infused it with some southern flavor. I call it Bourbon Beef Wellington. I racked my brain for a good long time coming up with that name.
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. I’m not sure if Gordon Ramsey would like this riff on the classic Beef Wellington or he would just call me a stupid donkey. Maybe a little of column “A” and a bit of column “B.” If you make this Bourbon Beef Wellington recipe tag me on social media @ilovemeatdotcom. If you make it and want to poke the bear, tag @gordongram
Bourbon Beef Wellington
- 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
- Season 2-pound beef tenderloin with salt and pepper.
- Sear on high heat until all sides are browned.
- Brush tenderloin with horseradish mustard while hot and set aside in fridge to cool
- 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.
- Reduce duxelles on medium heat in a large skillet.
- Add a healthy splash of good Kentucky bourbon while reducing.
- Shingle 8 to 10 thin slices of Red Hog Kentucky Ham on a sheet of plastic wrap. Be sure they have some overlap.
- Spread duxelles over ham in an even thin layer.
- Place cooled tenderloin on duxelles and slowly wrap using the plastic wrap to help roll and tighten the ingredients and place them back in the fridge.
- Place a sheet of puff pastry on a floured work surface. Be sure the sheet of puff pastry is slightly larger than the size of your ham shingles.
- Brush a small amount of egg wash around the corners of the sheet of puff pastry.
- Remove the plastic wrap from the tenderloin and place it at the bottom of the puff pastry.
- Roll the tenderloin in the puff pastry pinching the edges as you go. Trim any excess pastry near the ends.
- Score the puff pastry with a fork or knife to make a decorative pattern.
- Brush outside with egg wash and sprinkle flakey salt on top.
- Bake at 425 degrees for 30-40 minutes until the tenderloin reaches 115-120 degrees Fahrenheit. Be sure and use a thermometer and remember the beef will continue to rise in temperature a few
- Degrees after you remove it from the oven.