Prime Tri Tip Wellington
December 16th, 20161 Comment
Prime Tri Tip Wellington
For a special occasion such as Christmas or an anniversary, I like to serve Beef Wellington. It’s basically seared beef tenderloin covered with Prosciuttoand smothered with a black sautéed mushroom paste, called Duxelles, with an outer layer of golden puff pastry wrap. It’s quite a chore to make so I’ve come up with an easier version inspired by the beautiful prime-grade tri tip found at Costo in Southern California. If you cannot find prime grade tri tip, you can also use Choice grade. For those who are not so familiar with tri-tip, it's called Butchers Cut in other parts of the country as the butcher saves these choice cuts for his or her family. They are usually ground into burgers but in California, they are enjoyed like a rare steak. For the pastry wrap, who has time to make puff pastry so I used two cans of frozen crescent rolls. Try my easy recipe and impress your family and friends this holiday season.
Author: Harry Soo
Recipe type: Entree
- 2 cans (8oz) refrigerated crescent dinner rolls
- 3 pounds Prime Tri Tip from Costco
- 6 thin slices Prosciutto or any salumi you like (I got mine from Costco)
- SYD All Purpose rub, SYD Beef Rub, or salt and pepper
- Cooking oil
- For Duxelle:
- 2 pounds of white button mushrooms
- 2 tablespoons shallots, peeled and roughly chopped
- 1 tablespoon garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 4 tablespoons butter
- Make the mushroom paste by adding mushrooms, shallots, garlic, and thyme leaves into a food processor. Pulse until finely chopped. Heat 4 tablespoons of butter in a sauté pan on medium heat and cook the mushrooms mixture until liquid evaporates, about 30 minutes, or until it becomes a mushy black paste. Season to taste with some SYD All Purpose rub or salt and pepper. Have a light hand with the salt especially if your Prosciutto is salty. Set aside
- For the beef, drizzle with a bit of cooking oil and apply a medium-light coat of SYD Beef rub or salt and pepper. Sear all over in a heavy skillet or sauté pan. Be careful to not to overcook as the beef will cook more, once wrapped. It should be seared on the outside but rare on the inside. Set aside
- Unroll crescent dough and separate into 16 triangles. Spray some non-stick coating on a baking sheet before arranging the crescent dough into a 12-inch circle. TIP - I foil-covered my baking sheet first to aid cleanup. The short sides of the crescent triangles should overlap in the center with the points of triangles pointing away from the center. Leave a 5-inch-diameter opening in center of circle.
- Arrange the slices of Prosciutto on the crescent rolls and apply a layer of mushroom paste. Be sure to taste your brand of Prosciutto first and use less if it's very salty.
- Place your seared tri tip into the crescent dough circle.
- Cover the tri tip with more mushroom paste and cover with remaining Prosciutto. You should have the beef in the center, mushroom paste as next layer, and the Prosciutto as the outer layer. Bring outside points of triangles up over the filling, then tuck under dough in center of ring to cover filling.
- Bake 35 to 40 min in 350F oven or Kettle grill until crust is golden brown and filling is heated through. Enjoy!!!