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Valentine's Day Special Beef Wellington

Why don't you cook your honey bunny this gorgeous Valentine's Day dinner? Chef Melody stopped by the set of FOX 5 News this morning to discuss Valentine's Day Cooking With Love. Valentine’s Day is around the corner. If you’re skipping dinner reservations this year, treat your significant other to this special Beef Wellington dish! There is no better way to show your love then with a delicious meal straight from the heart. You won’t believe how easy this version of Beef Wellington is to prepare. Puff pastry is simple to work with and less intimidating than it looks. Mascarpone cheese acts as the sticking agent to hold the beef and puff pastry together while creating a mildly creamy flavor to the prosciutto and tender juicy beef. The flavors complete each other with the Port Wine Chocolate Reduction Sauce. I am a fan of dessert wine and was excited to cook with it. The result was better than I expected. In light of the Valentine’s spirit, I whisked in a touch of bittersweet chocolate. Get ready to impress your loved ones with this exquisite masterpiece!
  Beef tenderloin 1 1⁄2 Pound, trimmed even thickness
  Mascarpone cheese 5 Ounce
  Prosciutto slice 42 Ounce (7, 6 Ounce Each)
  9 inch puff pastry sheets 1 , thawed (Aussie Bakery Brand Recommended)
  Egg 1 , whisked with 1 tablespoon water
  Extra virgin olive oil 1 Teaspoon
For port wine chocolate reduction sauce
  Unsalted butter 2 Tablespoon
  Minced shallots 1⁄4 Cup (4 tbs) (2 Pieces)
  Baby bella mushrooms 5 , finely minced (1 Cup)
  Dried thyme 1 Pinch
  Beef stock 2 Cup (32 tbs)
  Port 1 Cup (16 tbs)
  Bittersweet chocolate chips 1 1⁄2 Ounce (Preferably Ghirardelli)
  Freshly ground sea salt To Taste
  Freshly ground black pepper To Taste

1) Preheat oven to 400 degrees with rack in the center.
2) Pat beef dry and generously season with sea salt and fresh ground pepper on all sides.
3) Rub beef all over with olive oil.

4) Heat a large skillet on high heat (preferably a lightly oiled cast iron skillet) and lightly coat with oil.
5) When oil begins to simmer place beef on pan and quickly brown on all sides, about 3-4 minutes total.
6) Remove beef from pan and set aside to cool.
7) Carefully unfold puff pastry sheet on a lightly floured large working surface. Gently roll puff pastry out to about 12 x 12 inches flipping over once while rolling.
8) Generously spread mascarpone cheese all over one side of puff pastry sheet.
9) Lay prosciutto slices across the puff pastry to cover entire sheet.
10) Place beef tenderloin in the center, roll up one side, then the other. Fold over ends and trim if necessary.
11) Brush with egg wash. Place the beef on a lightly oiled baking sheet, seam side down and brush the top side with egg wash (Egg wash should coat entirely).
12) Carefully make 4-5 slits across top using the tip of a paring knife.
13) Bake for 20-25 minutes until pastry is golden brown and thermometer reaches 125 degrees in the center for medium rare.
14) While Tenderloin is baking Prepare Port Wine Chocolate Reduction Sauce, melt butter in a sauce pan over medium-high heat. Add shallots, mushrooms and a pinch of thyme and sauté
until softened, about 3-4 minutes.
15) Stir in beef stock and port wine and bring to a boil until reduced to a little less than half, about 15-20 minutes.
16) Reduce heat and whisk in chocolate.
17) Season with freshly ground sea salt and black pepper and simmer until sauce thickens. Remove from heat and set aside.
18) Remove the pastry from the oven and let it rest, about 10 minutes.

19) Cut beef into large slices and serve with sauce until softened, about 3-4 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
If you're wondering what to make for Valentine's Day, then surely try this recipe. The Chef makes this really delicious dish and is something nice and different. I'm sure you will enjoy it.

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Valentine's Day Special Beef Wellington Recipe