Bacon Beef Wellingtons Recipe

Preparation and Cooking

1. 1

   Caramelize the Onions

   In a skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add sliced onions and a pinch of salt. Cook until onions are soft and caramelized, about 15-20 minutes, stirring occasionally.

2. 2

   Prepare the Demi-Glace

   Add the cabernet sauvignon and beef broth to the caramelized onions in the skillet. Bring to a simmer and reduce the mixture by half until it thickens, about 10-15 minutes. Season with salt and pepper to taste, then set aside.

3. 3

   Wrap the Beef

   Season the beef tenderloin tips with salt and pepper. In a separate pan, cook the bacon until slightly crispy. Wrap each beef tip with a slice of bacon and secure with a toothpick if necessary.

4. 4

   Assemble the Wellingtons

   Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface. Cut into squares large enough to wrap around each bacon-wrapped beef tip. Place the beef tips in the center of each pastry square, fold the pastry over, and seal the edges. Brush the tops with beaten egg.

5. 5

   Bake

   Place the wrapped beef tips on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.

6. 6

   Serve

   Remove the toothpicks from the beef tips. Serve the Bacon Beef Wellingtons hot, drizzled with the cabernet and caramelized onion demi-glace.