If your’e a food show binge watcher like myself, you’ve probably seen cooks make the Gordan Ramsey famous beef wellington! One evening, I decided I want to try to make this! However, from all the recipes I looked up, one thing stayed in common for all—its expensive! A beef tenderloin is an expensive cut and paying nearly $20 for a piece of meat that would get me one serving…really wasn’t sitting well with me.
So ask I paced through the grocery store trying to figure out if I really wanted to spend the cash….this recipe emerged! Using a bottom round roast, would 1–save me money and 2–allow for multiple meals/servings. And this my friends created the Poor man’s beef wellington! Its delicious, its fairly simple to make and its a fancy meal you can present while staying to your budget!
The total time should take you about 2-2 1/2 hours. 1 hour for letting your meat tenderize, 1 1/2 for it just cooking in the oven. Not too shabby really. And did I mention this warms up great?!
- 2-4 lb bottom round roast
- 1 cup finely diced mushrooms
- 3 tbsp butter
- 4 tbsp olive oil
- 2 tbsp lemon juice
- Seasoning: salt, pepper, garlic powder, dried thyme, dried oregano, fresh or dried parsley.
- 1-2 rolls of crescent roll dough ( I used the Pillsbury crescent roll sheet–highly recommend)
- 1 large ziplock plastic bag to store meat while it tenderizes
- 1 roasting pan
- Meat Thermometer
Sauce (I recommend making the sauce, if not I mean at least make some brown gravy!)
- 2 cups red wine
- 1 cup beef broth
- 1 shallot minced
- 1 clove garlic
- 1 tbsp of oil
- 1 tbsp of butter softened
- 1 tbsp of flour
- First we are going to tenderize our meat for our an hour. If there is any excess fat your meat, be sure to cut if off before seasoning.
- Rub your meat in olive oil and lemon juice, place in bag with seasonings. Mix around till meat fully covered. Place in fridge.
- At about 20 minutes left take your meat out of the fridge and let sit to get to room temperature.
- Once the hour is up, put a little olive oil in a skillet. You are now going to sear all 4 sides of your meat, its about 4 minutes each side for a total of 20 minutes.
- Preheat oven to 325 degrees.
- Once all sides are seared, place meat in a roasting pan. Set timer for 1 hour and check on your temperature. (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).Depending how you want your meat done, we will shave off 13 minutes from the final cooking time. When you’re about 10 degrees away from your desired meat temp, that’s when we’ll remove the meat >place in the mushroom mixture and wrap in the dough. The dough takes 13 minutes to cook.
I ended up with a medium well wellington by taking out my meat at an 1 hour 30 minutes then cooking it for another 13-15 minutes. So I kind of broke it down of how long TOTAL the cooking time should be based on your meat doneness : 1 hour 15 min = medium rare, 1 hour 30= medium and 2 hours =medium well.
So based on the above, pick how you’d like your meat done then subtract 15 minutes, and that will be the time you’ll wrap your meat in the dough and mushroom mixture.
7. While your meat is cooking, finely chop your mushrooms and saute in butter until soft and nicely browned.
8. Roll out your dough on a non stick baking sheet (preferably with edges so any juices don’t leak into your oven).
9. Spread your mushroom mixture over dough.
10. Take your roast and place in dough, roll and wrap so that the mushrooms and dough are evenly covering the roast. I had to kind of warp my dough around my roast and add some mushrooms over the roast. So do how you see fit.
11.Make some slashes on top of the roast, I made one little big slash so I could stick my meat thermometer in without piercing the dough.
12. Finish cooking in oven for 13-15 minutes until dough is golden and cooked.
13. Let sit for 5 minutes, FYI your meat temp will rise.
14. Serve and enjoy!
- The sauce takes about a half hour to make, mainly due to reducing the wine. Add wine to sauce pan, turn onto to medium high heat and let reduce by half.
- In a small skillet, saute your minced shallots and garlic until shallots are translucent and soft, watch not to burn.
- Once your wine is reduced add in your shallot/garlic mixture. Stir and add in your beef broth. Let this now reduce for about 10-15 minutes.
- In a small bowl combine your soft butter and flour. It should make a paste and then add this to your sauce.
- Stir together. If sauce is too salty or thick, add a little water and keep at a low to medium heat until meat is ready.
Serve over top of wellington and enjoy!