PJF Beef Wellington

Let's cut to the chase. You can thank Shawn LoCascio for this one. A while ago, I was taking recipe challenges. If you suggest it, I will try to make it. Shawn cried out BEEF WELLINGTON!
Okay, honestly, I wasn't sure what exactly went into Beef Wellington other than beef and delicious smush surrounded by dough.
Not just any dough.
Pastry dough.
Which I also had to create.
And subsequently named... KUNG FU.

So let's do this!

WHAT YOU'LL NEED:

PJF Kung Fu
2 lb grass fed beef tenderloin
2 oz good quality butter, unsalted (softened/room temp)
2T coconut oil
1 shallot
1 red onion
1 lb button mushroom
dried rubbed sage
6 oz liverwurst (about 1c-- I couldn't find duck liver so I got liverwurst made with BACON! Win.)
2 garlic clove
1T thyme
1 large egg
20 slices prosciutto (you may not need all of them, depending on the size of your tenderloins)
pepper


PREPARE THE PREPARATIONS!

Preheat oven to 425F.

In food processor, place all of the mushrooms, 1 shallot, 2 garlic, the whole onion (okay, you'll want to cut it up a little so you don't break your processor), and liver. Pulse until crumbled (NOT mush!).

Place in frying pan with coconut oil, sage, and thyme and cook. Drain (not rinse) and pat dry. You want your mixture to be crumbly. Set aside to cool.

Bring your pan up to high heat and throw down some generous olive oil. Place your tenderloins into the pan. You need to cook on high heat, quickly, to get a nice sear. 4 mins each side will do. Crack in black pepper pepper when you've achieved this. Remember: crusty on the outside, mooing in the middle.

(Sorry to go Steve Irwin on you, but aren't they GOR-GEOUS! Beauty. Woooo-hoo!)


On floured work area, roll out your Kung Fu into a cross shape.

Lay down prosciutto.

Place your veggie/liver mixture in the middle.

Place your tenderloin and 1 oz of butter (cuz every great steak is served with butter!).

Wrap another prosciutto slice around the perimeter of the tenderloin. Dish out more of the veggie/liver mix, then layer on more prosciutto, completely enveloping the tenderloin.

Carefully fold your Kung Fu into a neat, little package, until ingredients are completely sealed.

Crack your egg into a bowl. Wait. I'm worried what you just read in your head was "crack your egg on the side of the bowl." DO NOT DO THIS! This bugs the heck outta me. Crack on the counter top (never the edge), release yolk and white into a bowl. Scramble it. Using a basting/pastry brush, brush your egg mix on to the dough. Make sure to put a little under the edge to help it seal. Brushing it all over the Kung Fu pouch will give it a beautiful golden sheen.

Bake 20-30 mins, depending on how hot your oven runs (mine runs rocket ship-hot, so I'll be going for 20). Allow to rest at least 5 mins prior to plating.

I realize this is probably a Primal Culinary Coup, but I want to be up front. I totally made this recipe up on the fly, based on what generally goes into Beef Wellington. "Don't listen to her, she's crazy!" Which is probably why you're still here reading this. I'm that awesome.

TUCK IN, DUDES!