Croc Beef Wellington
1 h 15 min prep ~ 40 min cook Serves 6–8
A show-stopping centerpiece with a playful twist, this Croc-Tail Beef Wellington is golden, flaky, and filled with bold flavor. Tender beef tenderloin is wrapped in layers of savory ham, caramelized onions, and rich Old Croc Sharp Cheddar, all encased in buttery puff pastry and sculpted into the shape of a crocodile tail. Perfect for holiday gatherings, this recipe is as impressive on the table as it is delicious on the plate.
Ingredients:
- 7 ounces Old Croc Sharp Cheddar, grated
- 1 Beef Tenderloin
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Tablespoons Mustard
- 2 Tablespoons Butter
- 1 large Onion, diced
- 4 Tablespoons Cognac
- 8 slices Ham
- 2 sheets Puff Pastry, thawed in the refrigerator overnight
- 1 Egg, beaten
Directions
- Place beef tenderloin onto a cutting board. Using a sharp knife, cut into a tail shape. Season the beef tenderloin with salt and black pepper on all sides then sear in cast iron in neutral oil for one minute on each side. Move to a cutting board and immediately brush meat with mustard on all sides. Chill in the refrigerator for 30 minutes.
- While the beef chills, make the caramelized onion duxelles. Heat skillet on medium-low heat and add the butter and diced onion. Cook until the shallots have caramelized, about 5 minutes. Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Transfer to a bowl and allow to cool.
- Lay down a large piece of plastic wrap onto the worksurface, then layer overlapping ham slices, top with a layer of caramelized onion duxelles leaving a border around the edges then add a layer of grated Old Croc Sharp Cheddar. Place chilled tenderloin on top, then wrap tightly. Refrigerate for 20-30 minutes.
- Lightly dust the work surface with flour, roll out thawed pastry dough into a thin layer. Unwrap chilled beef and place on top of dough. Tightly cover the beef with the dough, folding in the sides then roll tightly in plastic wrap and refrigerate for another 20-30 minutes.
- Lightly dust the work surface with flour, roll out the second pastry dough into a thin layer then using a knife or scissor, create the desired design. Place on top of the chilled and wrapped beef tenderloin, wrap in plastic wrap and refrigerate to keep cold while the oven preheats.
- Preheat the oven to 425°F. Unwrap the beef tenderloin and place onto a parchment lined baking sheet, brush all sides with egg wash then bake in the preheated oven for 30-40 minutes.
- Remove from the oven and allow to rest for 30 minutes before slicing. Garnish with fresh sage and thyme. Serve with gravy.