Deconstructed Beef Wellington

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  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste
  • 1 (2-pound) beef tenderloin roast, trimmed of fat
  • 1 sheet puff pastry
  • 12 white mushrooms, stems removed
  • 2 cloves garlic, minced
  • 1 pound bulk Italian sausage (pork, chicken or turkey)
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons chopped parsley or basil, plus additional for garnish
  • 2 tablespoons minced shallots
  • 1 cup red wine
  • 1 cup beef broth


Preheat oven to 400° F.

Combine 1 tablespoon olive oil, rosemary, salt and pepper; rub over roast.

Heat an oven-proof skillet over medium-high heat and sear tenderloin, turning occasionally, until deep golden brown. Transfer to the oven and roast until a thermometer reads 135° F, 20 to 25 minutes.

Using a round cutter the same circumference or larger than the tenderloin, cut 6 circles of pastry. Place on a baking sheet and bake until puffed and golden brown, 12 to 15 minutes. Set aside.

Finely chop mushroom stems. Heat 2 tablespoons oil over medium heat and cook stems and garlic until tender. Allow to cool slightly, then combine with sausage, breadcrumbs, egg and parsley.

Place a generous mound of stuffing in each mushroom cap. Bake for 15 to 20 minutes or until sizzling and sausage is cooked through.

Transfer tenderloin to a platter to rest. Using hot pads, place the roasting pan on the stove over medium heat. Add shallots and cook for 1 minute. Add wine and cook, stirring, until reduced to a light syrup. Stir in beef stock and cook for 3 to 4 minutes more, until flavors are concentrated. Adjust seasoning with salt and pepper.

To serve: Carve tenderloin into 3/4-inch-thick slices. Place puff pastry round on each plate and top with a slice. Top each with a stuffed mushroom and drizzle with pan sauce. Garnish with chopped parsley.

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