Beef Wellington

I have had this recipe on my to-do list for a couple of years and finally gave it a go on Christmas Day.   We still have leftovers but I can't wait to make it again!

Because I didn't want to do all the work on Christmas Day, I did almost everything the day ahead.  Then that morning, I wrapped it in the pastry and put it back in the fridge.  Before baking, I took it out to bring it more to room temperature. 


Beef Wellington

3 lb beef tenderloin, trimmed
2 T. canola oil
1/4 c. dijon mustard. 
1 T. butter
2 shallots, minced
2 lb cremini mushrooms, minced
5 cloves garlic, minced
1/2 lb. prosciutto, thinly sliced
kosher salt, to taste
pepper, to taste
1 or 2 sheets puff pastry, depending on size of meat
2 eggs, beaten

Let the beef come to room temperature. Season with salt and pepper on all sides.

Add the oil to a large pan on high heat.  Add the tenderloin and don't move it.  Cook until a dark brown crust forms, about 3 minutes per side.  Repeat the searing on all sides, including the ends.

Remove the tenderloin.  Brush the mustard on all sides of the meat while it is still warm.  Let the meat rest.

In the same pan, add the butter, mushrooms, shallot and garlic over medium-high heat.  Cook, stirring occasionally, until the liquid evaporates and the mushrooms mix becomes a thick paste, 25-30 minutes.  Season with salt and pepper.

Remove the mushroom mix from the pan and let it cool completely. 

Place a large layer of overlapping sheets of plastic wrap on the counter that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic wrap in an even square layer that will cover the whole tenderloin when rolled.

Spread the mushrooms evenly over the proscuitto and pat it down.

Tightly wrap the tenderloin with the prosciutto/mushroom layer, using the plastic wrap to wrap it even tighter and seal ends.  Place in the fridge for 15 minutes.

Preheat oven to 400 degrees.

Place a new layer of plastic wrap on the work surface and lay a sheet of pastry over it.  Unwrap the tenderloin and place it on the puff pastry, wrapping until the ends meet.  Cut off any extra pastry so there is no overlap on the long seam or the ends. 

Wrap the whole thing in plastic wrap to form a log shape and refrigerate for 15 minutes.

Place the beef Wellington on a greased parchment lined baking sheet.  Brush the surface with beaten eggs.  With a fork, score a decorative pattern or use leftover pastry to make designs.

Sprinkle with kosher salt.

Bake about 40 minutes or until the puff pastry is a dark golden brown and the internal temp of the beef it 135 degrees for medium-rare.













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lb = pound
T = tablespoon

Chocolate Covered Peanut Butter Oat Balls

We went to a Christmas event in St. Louis and a store was giving out free chocolate covered granola balls.  We got there and they only had ONE LEFT.  What do you do when you have 6 people?  Let the kids split it and plan on making your own!   I made this based on recipes I found on line and what the two lucky eaters said about them.

Chocolate Covered Peanut Butter Oat Balls
1 1/2 c. creamy peanut butter (I used a combo of 3 I had open and wanted to use up, one was natural, gotta-stir-it kind)
2 c. quick oats
2 T. honey
1 bag dark chocolate chips

Mix the peanut butter, oats, and honey.  Roll the mix into balls a bit smaller than a quarter.



Melt the chocolate chips.  Dip the rolled balls into the melted chocolate.

Chill until the chocolate hardens.

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c = cup
T = tablespoon

Chicken Piccata

I never made Chicken Piccata before but know it is one of my daughter's favorites, so I thought I would give it a try.  Husband gave it an A+.   I found the recipe on Skinnytaste.com and made some minor alterations.

The leftover sauce would be great on fish for another day.

Chicken Piccata

1 lb. skinless breasts, fat trimmed.
2 large egg whites + 1 t. water (I used liquid egg whites, undiluted)
2/3 c. seasoned bread crumbs
olive oil spray
1 T. olive oil
Juice of 1 lemon, halves reserved
1/4 c. dry white wine
1/2 c. chicken broth
1 T. capers
salt and pepper

Cut the chicken into 4 cutlets. Place between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 inch thick.

Sprinkle both sides with salt and pepper.

Put the egg whites in a shallow dish and the breadcrumbs in another dish.

Dip the cutlets in the egg white and then coat with the breadcrumbs.

Heat a saute pan to medium-low heat.

Spray a generous amount of olive oil spray on one side of the chicken and lay it in the pan oil side down.  Spray the top of the chicken generously to coat.  Cook 5 minutes or so per side until the chicken is cooked through.  Set aside.

For the sauce, over medium heat add the olive oil, lemon juice, wine, broth and reserved lemons, salt and pepper.  Boil over high heat until reduced in half, about 2 minutes.

Discard the lemon halves and add the capers.

Spoon the sauce over the chicken cutlet.

Garnish with a lemon slice and fresh parsley if you want to be fancy.

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4 WW freestyle points

T = tablespoon
c = cup
lb = pound