Beef Wellington - Recipes with Wine Pairings

Name: Beef Wellington - Recipes with Wine Pairings
Ingredients: 3 lbs. center-cut beef tenderloin; 2 oz. pancetta or bacon, finely chopped (¼ cup); 2 Tbsps. unsalted butter; 12 oz. mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups); 1 shallot, diced; 2 Tbsps. extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, minced; 2 tsp. fresh thyme leaves; 1 Tbsp. dry sherry or dry vermouth; Kosher salt and black pepper; 2 Tbsps. Dijon mustard; 10 to 12 thin slices prosciutto; 1 large egg; 16 oz puff pastry, thawed (see Tip)

napavalley.wine

Andrew Holloway, associate winemaker at Rombauer Vineyards, concocted the idea of a pre-Christmas beef Wellington dinner tradition. In the weeks before Christmas, the winemaking team gathers with...

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Ingredients

3 lbs. center-cut beef tenderloin
2 oz. pancetta or bacon, finely chopped (¼ cup)
2 Tbsps. unsalted butter
12 oz. mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups)
1 shallot, diced
2 Tbsps. extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 tsp. fresh thyme leaves
1 Tbsp. dry sherry or dry vermouth
Kosher salt and black pepper
2 Tbsps. Dijon mustard
10 to 12 thin slices prosciutto
1 large egg
16 oz puff pastry, thawed (see Tip)