Beef Wellington

Kickin it with Kenny: ‘Tis the Season for Wrapping

The holiday season is full of wrapping. Between wrapping gifts for loved ones and wrapping ourselves in warm winter clothes, it is easy to get wrapped up in the holiday season, and now you can get wrapped up in the kitchen, too! Between Bacon Wrapped Brussel Sprouts and Beef Wellington wrapped in Puff Pastry, these holiday recipes are wrapped in delicious flavor.

Beef Wellington

Ingredients

  • 3 lb. center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tbsp. canola oil
  • 1 tbsp. Heinen’s Butter
  • 2 cups Roasted Mushrooms, finely chopped (from Sides We Love)
  • 6 oz. chicken or duck liver pâté, at room temperature
  • 6 oz. prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 1 egg, beaten

Method

  • Preheat oven to 400°F.
  • Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  • Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  • Remove the tenderloin from the pan and transfer to a cutting board.
  • To the same pan, add the butter and mushrooms and cook over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushrooms become dry. Remove the mushrooms from the pan and let cool completely.
  • When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushrooms and stir to combine. Taste and season with salt and pepper as needed.
  • Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  • Lay overlapping strips of prosciutto on the plastic into an even square layer.
  • Spread a layer of the mushroom mixture evenly over the top and sides of the beef tenderloin. Place the roast mushroom-side down on the prosciutto.
  • Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  • Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  • Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  • Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten egg. With a fork, score a decorative design onto the surface of the puff pastry. Sprinkle with kosher salt.
  • Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F for medium-rare. Let rest for 10 minutes before carving.

Mini Lobster Pot Pies

Ingredients

  • 4 tbsp. Heinen’s butter
  • 3 shallots, chopped
  • 3 stalks celery, chopped
  • 2 tbsp. flour
  • 1½ cups seafood stock
  • 1/8 cup sherry
  • 1/2 cup potatoes, peeled, diced and pre-cooked
  • 1/2 cup frozen sweet corn kernels
  • 2 cups cooked lobster meat, steamed and cut into chunks (in the Seafood Dept.)
  • 2 tbsp. Heinen’s Heavy Whipping Cream
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 egg plus 1 tablespoon of water beaten together for egg wash
  • Two sheets puff pastry dough

Method

  • In a medium sized skillet, melt butter over low heat and sauté the shallots and celery until tender.
  • Season the vegetables with salt. Add the flour and stir until pasty. Gradually add the stock until a sauce begins to form. Add the sherry and cook for a few minutes. Add the potatoes, corn and lobster. Stir in the cream. Remove the filling from the heat to cool.
  • Spray ramekins with cooking spray. Cut circles of dough to fit your ramekins, press gently into the pans and then add the filling to each mini pie shell.
  • Top with a cut out of puff pastry dough, brush with egg wash and bake in the oven on 400°F for 20 minutes or until golden.

Bacon Wrapped Roasted Pears with Gorgonzola & Honey

Ingredients

  • 4 bosc pears, halved and cored
  • 8 tbsp. Heinen’s Hand Selected Gorgonzola Cheese
  • 8 pieces Heinen’s Maple-Cinnamon Bacon
  • Sea Salt
  • Heinen’s Honey
  • Rosemary

Method

  • Line a baking sheet with foil.
  • Halve and core the pears. Stuff each pear half with 1 tablespoon of gorgonzola. Then wrap each pear half with 1 slice bacon, and place on the foil-lined baking sheet.
  • Place baking sheet in cold oven; bake at 375°F for 40 minutes or until bacon is crisp. Turn broiler to high and broil for 1 minute.
  • Sprinkle a little sea salt over the pear halves, drizzle with honey and serve with fresh rosemary.

Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze

Ingredients

  • 1 lb. fresh Brussels sprouts, stems trimmed
  • 10-12 slices Heinen’s Sweet & Smoky Bacon
  • 1½ tsp. Heinen’s Dijon Mustard
  • 3 tbsp. Heinen’s Pure Maple Syrup

Method

  • Preheat the oven to 400°F, rack in the middle.
  • Line a rimmed baking sheet with foil and place an oven safe cooling rack on top of the foil.
  • Depending on the size of your sprouts, cut your bacon in half or thirds. Wrap bacon snuggly around the sprout ensuring the ends overlap by 1/2″.
  • Lay the sprout bacon seam side down on the cooling rack in the pan. Place in the oven and roast for 15 minutes.
  • Remove the pan from the oven and gently turn over trying to keep your bacon still intact.
  • Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife.
  • While the sprouts rest for a minute whisk together the Dijon mustard and syrup.
  • Plate the sprouts and drizzle the maple Dijon glaze over top.

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