RMR Beef Wellington
So, it's Monday night, and we are sitting here thinking, "What are we doing for dinner?" Rich is always talking about this Beef Wellington his dad used to make. So I started thinking... when is the last time I've made it? Oh that's right, never. So we put our ideas together and created this gem: RMR Beef Wellington.
Not just any beef wellington... super-easy-even-I-can-do-this beef wellington. Okay, I'll stop saying beef wellington... maybe. Here is the recipe I used, feel free to use your own if you'd prefer. HOWEVER, your recipe probably doesn't include Rub Me Right, so unless you add it....my beef wellington is better than your beef wellington. Sorry, said it again. ;)
Let's just get down to it, shall we?
What you'll need:
about 1 tbsp of RMR seasoning
3 tbsp butter
1/3 cup chopped onion (we used white onions)
6 oz chopped mushrooms
1 clove chopped garlic
1/2 tsp salt
1/4 tsp pepper
a few pinches of thyme
1/4 cup sherry
2 spoonfuls of dijon mustard
1 egg for eggwash
Preheat the oven to 425
Coat the steaks with Rub Me Right seasoning, a little on each side. Then brown the edges of steaks, not cooking them but only searing them, and set them aside.
Add butter, mushrooms, onions, garlic, sherry, salt, pepper, and thyme into pan. Sprinkle the mixture lightly with some more Rub Me Right seasoning. Sautee until the mixture thickens up a bit.
While this is cooking, prep the dough. We used filo dough, I wouldn't recommend it due to it's fragile texture and the fact that it broke into little pieces, but we made it work. Typically pastry works the best.
Anyway, lay the pastry flat over a layer of plastic wrap, add mushroom mixture in the center, add steak on top, spread a spoonful of dijon mustard on top of the steak, and add more mushroom mixture to the top of that. Wrap the dough around the steak, and the plastic around the dough and twist it into a ball to form. Once you are ready, set them on a baking sheet and top with an egg wash. Then pop in the oven for 25 minutes and VOILA! Deliciousness!