Justin Midkiff
J’s Stuffed Beef Wellington -1 Beef Tenderloin trimmed and cut in half, can freeze unused half -1/2 cup of Mushrooms sliced -1 Vidalia Onion Diced -1/2 cup of Spinach -3 Slices of Bacon Chopped -8oz block of smoked gouda cheese sliced (mozz. or extra sharp or your favorite will work) -2 Tablespoons of Butter -1 refrigerated roll of Pillsbury crescent Rolls
1. Trim Beef Tenderloin of excess fat, remove approx. 2-3 inches from each end, (the Tail and the Head.) Cut the tenderloin in half. Take which ever half your using and butterfly open, cutting about 2/3 of the way through. Open Tenderloin and lay flat. Pound out to about a half inch or so, so that meat is pliable and easily rolled. 2. In a medium sauté pan over medium high heat sauté Mushrooms, Bacon, and onion in the butter until Bacon is cooked and Onions and Mushrooms are soft. Add Spinach in at end just until wilted. Remove From Heat. 3. While sautéing, open crescent rolls, and pinch together perforations (a little flour and water will help this process), roll the now single large sheet of crescent roll out to one square about half the thickness that you began with. 4. Spread the Mushroom Bacon mixture (strained) over the inside of the butterflied Tenderloin. Lay the Cheese out over the stuffing mixture. Starting at one end with tenderloin laid long ways away from you roll the tenderloin back up with mixture remaining inside. 5. Place the Tenderloin on the center of crescent roll (rolled ending down) and wrap the crescent up around the beef. Place in a casserole dish and cover with foil. Bake In preheated oven at 350 for approx. 35-40 minuets. Pull the foil off and bake uncovered for another 10-15 minuets or until dough is golden brown and internal temp has reached 145 (medium). Slice and Serve immediately. Great with Rice or potatoes!
