As my wife will attest, I’m not the most romantic guy in the world. I’m just not wired that way. I can hardly remember to buy flowers, or a card, or kitschy chocolates. But what I can do is cook. That’s how I show affection. I would rather cook a four-course dinner than attempt half-hearted schmaltz. That being said, the missus requested a rare specialty for tonight’s affair.
Beef Wellington is basically any steak baked inside a dough. You can put whatever you want around the steak under the dough layer, but in the end, they’re all the same. You can go fancy and get pastry sheets and special tapenades for the filling–it’s completely up to you. Here’s my version.
4 strips center cut bacon, diced
1 tbsp butter
2 6-oz filet mignons
8 oz mushrooms, minced
1/2 cup red wine
1 package seamless crescent roll dough
Kosher salt and pepper
Preheat oven to 375 degrees F. In a skillet, cook bacon over medium heat until almost crispy. Remove from pan with a slotted spoon and place atop a paper towel for later. Keep drippings in pan. Add butter to drippings and melt over same heat. Season filets with salt and pepper. Once melted, place beef filets in pan. Cook for 4 minutes a side (longer if you want yours more done) for medium-rare doneness. [Note: Do not flip them over and over. Allow them to build a good crust on each side]. Remove from pan and allow to rest.
Rinse out pan with water, but do not wipe clean. Add mushrooms to pan and a dash of salt. Stir them around to get the beef bits off the bottom of the pan. Cook over medium heat until mostly tender. Add red wine and bacon. Heat mixture until mushrooms have absorbed almost all of the wine.
Spray a baking sheet with cooking spray. Roll out dough onto sheet and cut into two separate squares. Spoon some of the mushroom mixture into the centers of each square. Place one beef filet atop the mushrooms. Fold up edges of each dough piece to cover each steak completely. Press seams shut. Bake steaks in oven for 12 minutes. When done, serve immediately.
Makes 2 servings. Enjoy!