Beef Wellington | JUSTIN Winery

Name: Beef Wellington | JUSTIN Winery
Ingredients: 1 beef tenderloin, 3½ to 4 lbs., trimmed and cleaned, head removed; Kosher salt; Freshly cracked black pepper; 10—12 slices prosciutto, thinly sliced; 2 cups mushroom duxelles (instructions below); 4 tablespoons Dijon mustard; 2 puff pastry sheets (approximately 8 oz. each); 2 egg yolks; Fleur de sel or sea salt to taste; 1 clove fresh garlic, sliced; 1 shallot, thinly sliced; ½ cup dry red wine (such as ISOSCELES); 4 sprigs fresh thyme; 1 cup demi-glace (or powder); 1 tablespoon cornstarch; 1 tablespoon water; 2 cups (8 oz.) assorted wild mushrooms, trimmed and quartered or sliced; 2 tablespoons olive oil; 4 tablespoons red wine; 2 teaspoons garlic, freshly minced; 3 tablespoons butter; 1 teaspoon fresh thyme, chopped; Sea salt

www.justinwine.com

Beef Wellington wrapped in prosciutto and golden puff pastry is an impressive centerpiece for any occasion. Pair with the ISOSCELES from Paso Robles.

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