Elevate Your Dinner Table with Vermeat's Tenderloin Beef Wellington

Hello, fellow food connoisseurs! Today, we're about to embark on a culinary journey filled with rich flavors and luxurious textures. We're making Beef Wellington, a British classic that showcases our incredibly tender Tenderloin cut from Vermeat, wrapped in golden puff pastry.

Beef Wellington is one of those dishes that never fails to amaze dinner guests. Every slice unveils a harmonious combination of the succulent beef, aromatic herbs, and crisp pastry, making it a true delight for both the eyes and the taste buds. And when you use Vermeat's exquisite grass-fed Tenderloin, you're not only treating your loved ones to an incredible meal but also nourishing them with the natural goodness and nutrition that only sustainably farmed beef can provide.

The origins of Beef Wellington are rooted in British culinary tradition, and the dish is named after the Duke of Wellington. Over time, this gastronomic masterpiece has won the hearts of foodies worldwide. Now, we're delighted to bring a touch of Vermont to this timeless dish, using Tenderloin from Vermeat's local farms.

Here are some reasons why Vermeat's Tenderloin is the star of this Beef Wellington:

1. Flavor: Vermeat's Tenderloin cut is known for its subtle, lean, and buttery smooth texture that pairs brilliantly with the rich flavors of the dish.
2. Nutrition: As a premium grass-fed beef, Vermeat's Tenderloin is packed with essential nutrients, such as Omega-3 fatty acids, vitamins, and antioxidants, making it a nourishing and delectable treat.
3. Sustainability: By choosing Vermeat, you're supporting local Vermont farms that prioritize sustainable, humane, and grass-raised cattle farming practices, aligning your dinner party values with deliciousness!

So, put on your apron, and let's impress your friends and family with this show-stopping meal. Check out the full Beef Wellington recipe below, and prepare to experience a taste of Vermont in every sumptuous bite!

Ingredients:

• 1 Vermeat Tenderloin (2-3 lbs), trimmed
• Salt and pepper, to taste
• 2 tbsp organic olive oil
• 2 cups finely chopped mushrooms (cremini or button mushrooms)
• 1/2 cup finely chopped shallot
• 2 cloves garlic, minced
• 2 tbsp chopped fresh thyme
• 4 oz thinly sliced prosciutto
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Instructions:

1. Preheat your oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and set aside.
2. Prepare the Tenderloin: Season the Tenderloin evenly with salt and pepper.
3. Sear the meat: Heat the olive oil in a large skillet over medium-high heat. Sear the Tenderloin on all sides until it's nicely browned, then transfer it to the wire rack on the baking sheet.
4. Sauté the mushrooms: In the same skillet, lower the heat to medium and cook the mushrooms, shallots, garlic, and thyme until softened and the liquid has evaporated, about 5-7 minutes. Allow the mixture to cool.
5. Assemble the Beef Wellington: Lay out a sheet of plastic wrap on your work surface. Arrange the prosciutto slices in a single layer, slightly overlapping them. Spread an even layer of the cooled mushroom mixture over the prosciutto. Place the seared Tenderloin on top and use the plastic wrap to help tightly wrap the prosciutto and mushroom layer around it. Twist the ends of the plastic wrap to secure the shape and refrigerate for 15 minutes.
6. Wrap in pastry: Roll out the thawed puff pastry on a lightly floured surface until it's large enough to wrap around the Tenderloin. Remove the Tenderloin from the refrigerator, discarding the plastic wrap. Place the meat on the pastry and fold the edges over to fully enclose the beef, sealing any seams with a little beaten egg. Transfer the wrapped Tenderloin, seam-side down, to the wire rack on the baking sheet.
7. Add finishing touches: Brush the entire pastry with the beaten egg to create a beautiful golden crust and use a fork to create decorative lines on the surface.
8. Bake: Place the baking sheet with the Beef Wellington in the preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare, or your desired level of doneness.
9. Rest and serve: Allow the Beef Wellington to rest for 10 minutes before slicing and serving. Enjoy the taste of Vermont in this stunning masterpiece!

There you have it – a beautiful, delectable Beef Wellington made even more special with the premium quality of Vermeat's Tenderloin. Savor every bite, knowing that you're indulging in a true farm-to-table experience that supports local Vermont farms and sustainable beef production!