There is nothing like beef tenderloin to put an exclamation point on the Christmas dinner. At the local meat market you can order your beef 
tenderloin. It will be trimmed and the trimmings will be ground so you don’t lose one ounce of that delicious beef. Whether you want to grill your steaks or create a masterpiece like Beef Wellington you should contact your local butcher shop to prepare the meat for you.
Beef Wellington
3 to 4 lbs. of Beef Tenderloin (fat trimmed)
Coarse Salt
Freshly Ground Black Pepper
3 TBLS unsalted butter
1 small onion, finely chopped
3 cups of mushrooms finely chopped
1.5 lbs. of frozen puff pastry, thawed
1 large egg, slightly beaten
flour for rolling pastry
Season the beef surface with salt and pepper. Put in a heated skillet with the butter, and sear sides and ends of the beef (about 1 1/2 minutes each). Put the beef in the refrigerator to cool. Put onions and mushrooms in the skillet with the butter from searing the beef and cook until almost tender on medium heat. Let the mushroom/onion mixture cool. On a floured surface, roll puffed pastry until 1/4 inch thick. It needs to be large enough to cover the beef. Spread the beef with the onion/mushroom mixture. Fold up dough to enclose tenderloin and chill for half an hour. Brush with egg. Cook at 425 degrees for 35 minutes to reach an internal temperature of 135 degrees.
Wishing you and yours the most memorable Christmas ever. Until next time…From our Butcher Block to your Table.
