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Beef Wellington

2-3 pounds Beef Tenderloin (fat trimmed)
Salt and Pepper to taste 
3 tablespoons Extra Virgin Olive Oil
4 tablespoons Butter (divided) 
2 Shallots (minced)
2 Garlic cloves (minced)
1 1/2 pounds Button Mushrooms (minced)
3 fresh Thyme sprigs (leaves pulled)
2 pieces Puff Pastry (thawed)
1/3 cup English Mustard
1 Egg plus 1 tablespoon of Water (whisked)
1/4 cup Red Wine
1/2 cup Beef Stock
1 tablespoon Creme Fraiche

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.

Take the streak out of the refrigerator and let come to room temperature, about 30 minutes before you're ready to cook it. Season well with salt and pepper. Heat a large pan (cast iron if you have it) over medium-high. Add about 3 tablespoons of oil to the pan and sear meat on all sides until golden brown, about 8 - 10 min. Drain the excess fat from the pan and set aside to cool.

Heat another large saute pan over medium-high. Add 3 tablespoons of butter add the shallots and a pinch of salt and cook for 2 to 3 minutes, until softened. Add garlic and cook just until fragrant, about 1 minute. Add the mushrooms and thyme, season with salt and pepper and toss to incorporate. Saute for 5 minutes, stirring occasionally, until the mushrooms are cooked and there is very little moisture remaining in the pan. Remove from heat and allow to cool.

Roll out the pastry on a lightly floured surface to about 3 to 4 inches longer and 5 to 6 inches wider than the tenderloin. Brush the center area with the mustard and spread the cooled mushroom mixture onto the pastry, piling mostly in the center. Place the meat into the center of the pastry. Fold the dough around the beef to cover completely and seal by pressing gently.

Transfer to the parchment lined baking sheet, seam-side down. Brush with the egg wash and season with salt. Bake for 30 to 35 minutes, until the pastry is a nice golden brown and the internal temperature reaches 125 to 130 degrees Fahrenheit for medium rare. Remove from pan and allow to rest. Return the original saute pan over a medium heat; deglaze with red wine, scraping up the crispy bits with a wooden spoon. Whisk beef stock, remaining butter and the creme fraiche just until warm.


Garlicky Beef Tenderloin with Orange Horseradish

For Beef

1 (4-lb) beef tenderloin, trimmed and tied
1 Tbsp kosher salt
1 Tsp fresh ground black pepper
1 Tbsp chopped fresh rosemary
1 Large garlic clove
2 Tbsp extra virgin olive oil

For Sauce

2 Cups crème fraîche
1/4 Cup white horseradish
Grated zest of 1/2 orange
Pinch of crushed red pepper

Got this recipe courtesy of the NY Times and it rocketed to the top of our favorites list. Enough said, just make it and reap the rewards!

We bought our beef at Costco and cleaned it ourselves. That keeps the cost down. For more on cleaning a tenderloin, this video is helpful.

Heat oven to 450 degrees.

Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.

In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.

Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.

In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.

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