Beef Wellington - Using Pantry and Shelf Stable Ingredients

We're making a full Beef Wellington meal using pantry and shelf stable items.

Gold Star Mom’s
https://www.goldstarmoms.com/

Chilled Pear Soup:
1 Canned Pears (14 oz)
2 Tbsp Heavy Cream Powder (or Fresh Cream
¼ Tsp spice (Cinnamon, Nutmeg, Pumpkin Pie Spice) to taste
Sweetener to taste
Scant Green Food Coloring (optional)

Instructions
Blend all ingredients and chilled

Beef Wellington:
2 (5-Ounce) Thickly Cut Beef Tenderloin/Filet Mignons
1 Tsp Salt
1/2 Tsp Ground Black Pepper
2 Tbsp Ghee or Olive Oil
4 Slices Canned Bacon/or Prosciutto (do NOT use raw bacon)
One-half (17 1/4-Ounce Package) Frozen Puff Pastry (1 Sheet), thawed
1 Tbsp Egg Powder with 1 ½ Tbsp Water (or 1 large egg beaten with 2 teaspoons water) to make an egg wash

Instructions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Season both sides of each filet with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper (to taste).

Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for rare. **For medium doneness sear filets longer in pan. Transfer to a plate to cool completely.

Roll out the puff pastry on a lightly floured surface to, cut sheet in half. Lay each sheet half with 2 slices of bacon or Prosciutto. Spread half of the mushroom duxelles on top of bacon or prosciutto. Place one filet, in the center of a puff pastry. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Add design to top if desired. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 120-125 degrees (or 140 for medium-rare), about 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.
Place the Beef Wellingtons in the center of 2 large plates, and accompany with the sauce, potatoes and vegetables of choice.

Mushroom Duxelles:
1 Tbsp Ghee or Unsalted Butter
2 Tbsp Minced Dehydrated Shallots
1 Cup Dehydrated Mushrooms, or Fresh**
¼ Tsp Beef Bullion (Better than Bullion)
¼ Tsp Dry Thyme or ½ Tsp fresh
¼ Tsp salt
¼ Tsp Freshly Ground Pepper
1 Tbsp Sherry or Dry White Wine
**3 Tbsp Water to rehydrate Shallots and Mushrooms

Yield: 1/3 cup
Heat the ghee in a medium skillet over medium-high heat. Add the shallots and mushrooms and cook, stirring. Add thyme, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 8 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

Demi-Glaze With Black Current
1 ½ Tbsp Demi-Glaze **purchase link below
½ Tsp Black Current Jam (to taste)
½ Cup Water
Mix Demi-Glaze and cold water, heat on stove. Once thickened add Black Current jam. Stir until smooth, there will be pieces of currents in the sauce.

Creamed Corn:
1 Tbsp Ghee or Butter
1 Tbsp All-purpose Flour
1⁄2 Cup Milk
¼ Sugar
1/4 Cup Dehydrated Corn (3⁄4 Cup Cooked Dried Whole Corn (see note below)
Salt and Pepper, to taste

Instructions
In a saucepan, melt the ghee over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
Add the cooked corn, salt, and pepper, and remove the pan from the heat. Top with a dusting of Parmesan cheese, if desired.

Scalloped Dehydrated Potatoes:
3 Cups Dehydrated Potato Slices
1⁄4 Cup Ghee or Butter
Salt and Pepper to taste
1 1⁄3 cups half-and-half
2 1⁄2 Cups Boiling Water
1⁄3 Cup Flour (Plus water to form paste)
**Mushroom Power

Instructions
Add potatoes, ghee, salt and pepper, and boiling water to a 2 quart casserole dish. Bake for 30 minute. Mix flour and enough water to make a paste. Add flour paste and cream to potatoes. Return to oven to bake and brown (approximately 20 minutes).
**To add flavor, I added mushroom powder.

Knorr Demi-Glace Sauce Mix, 28 Ounce Canister
https://amzn.to/3vP2cQT

Knorr Classic Roast Gravy Mix, Demi-Glace, 34g/1.2 oz.
https://amzn.to/3cM2IYZ

Anything that I discuss on this channel is my opinion, or what I do for my family. You should always do your research to decide what is safe for you. I have been prepping for years, but I am not a professional in any of these fields. This channel is to encourage and inspire you on your journey to be self-sufficient in our current declining economy.

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