Culinary Perception's Beef & Bacon Wellington (JTK Farms)

Recipe

PrepTime: 1 hour (including chill time)
CookTime: 35-40 mins
TotalTime: approx 1 hr 40 mins
Serves: 4
Difficulty: medium

Ingredients

• 1 1/2- 2lb JTK Farms filet mignon
• 1/2 lb JTK Farms bacon
• 1.5 lb mixed mushrooms
• 5 cloves garlic
• 4 tbsp whole grain dijon mustard
• 1 sheet puff pastry
• 2 egg yolk
• flour (for dusting)
• salt n pepper
• 1 tbsp neutral oil (grapeseed or canola)

Instructions

1. Start off by searing the filet in a pan over high heat with a little oil, don't cook it, just get a quick crust and chill
   1. Slather the filet in mustard (any old mustard will do: English style, dijon, maple, or whiskey)
   2. Duxelles (mushroom stuffing): In a food processor, blender, or with a really big knife - blend the garlic, mushrooms, and salt and pepper to a nice paste like substance. Feel free to throw in some shallots, green onion, or herbs to suit your fancy.
   3. Over high heat cook out that substance for approx. 10 minutes (Feel free to finish the cook by deglazing the pan with a few shots of bourbon, or cognac)
   4. Remove from heat and spread it flat on a plate or tray to cool
2. Take some saran wrap and lay it flat on your work surface. Lay the bacon down, slightly overlapping.
   1. Layer on the duxelles, the filet, and then roll tightly in the wrap. Let it set for 20 minutes in the fridge.
3. Dust your work surface with a little flour and lay the puff pastry sheet down. Unwrap the bacon wrapped meat log and place on the sheet. Brush around it with egg yolk and a pasty brush.
4. Roll again (when you get to where it overlaps, cut off the excess and seal)
5. Brush the outside in yolk and wrap in saran. Let it chill 20 minutes or overnight if you like things ready ahead of the big feast to come.
6. Before baking, make sure you remove the cling wrap. You can then use the back side of the knife to make some twisty lines, crosshatch pattern, or draw your favourite salvador dali.
7. Bake at 400 degrees on a baking sheet for 20 minutes
8. Reduce to 350 degrees and cook 15-20 more minutes for medium rare. Use a temp probe and pull it at 125-130.
9. Let it rest for 10 minutes
10. Slice and serve with winter vegetables, summer salad, or a nice pile of mashed potatoes!

About Mike Gibson

This recipe was created by Mike Gibson of Culinary Perception and the creative and culinary mind of Louie's Pizza & Pasta
Mike Gibson is a Red Seal Chef with a passion for seasonal and local ingredients.  With over 15 years in the industry, logging over 30,000 hours in the kitchen and building a strong foundation of old school cooking techniques, he brings a lot to the plate.  Check out more of his recipes, services and more on Culinary Perception.