I’m a bit disappointed in the poor lighting as a part of these photographs. However, I am certainly less than disappointed, and quite enthusiastic, about the finished product and flavor of this Cranberry Chèvre Beef Wellington.
And, who serves Beef Wellington at home on a Thursday night anyway?

We do!

Beef tenderloin, of course, wrapped in a crispy puff pastry with stoneground mustard, prosciutto, cranberry rolled chèvre, and sautéed mushrooms – and a little rosemary. Now THAT’S a Beef Wellington for you.

Cranberry Chèvre Beef Wellington

4 Tbs. butter, divided
1 lb. beef tenderloin
sea salt and pepper
1 sheet puff pastry, thawed
1 cup mushrooms, finely chopped
6 oz. cranberry rolled chèvre goat cheese
1 oz. prosciutto, finely sliced
1 Tbs. stoneground mustard
fresh rosemary

Melt 1 Tbs. butter in a cast iron skillet over high heat. Season the tenderloin well with sea salt and pepper.
Sear each side of the meat in the butter for about 2 minutes. Transfer to a plate.
Preheat the oven to 425 degrees.
Meanwhile, add 2 more Tbs. butter to the skillet and sauté the mushrooms until they begin to release their juices – adding sea salt and pepper as well. Once cooked, divide in half, leaving one portion in the skillet and adding 3 oz. of the cranberry chèvre. Stir to melt and combine. Set both batches aside.
Line a baking sheet with parchment paper and roll out the puff pastry sheet just a little bit larger than factory frozen. Spread the mustard evenly over the top. Next, slather the sautéed mushrooms (without the cheese), layer the prosciutto, and then 3 oz. of cheese. Top with the seared steak and bring in the sides of the pastry to roll up.
Flip so that the seam side faces down.
Melt the remaining Tbs. butter and brush the pastry.
Using a sharp knife, create decorative cuts in the top of the pastry before baking for about 25 minutes, until golden brown.

To serve, spread the remaining mushrooms and melted cheese combination over a plate and place the Wellington on top. Garnish with fresh rosemary.

You never ate so well at home on a Thursday night!