Cheese and Crab-Stuffed Beef Wellington

Instructions

Herb Compound Butter:

1. Beat the first four ingredients in a large bowl. Season with salt and pepper. Shape Pannaro mixture into an 8-inch-long, round roll; tightly wrap with plastic wrap. Refrigerate for at least 2 hours.

Beef Wellington:

1. Season tenderloin with salt and pepper. Warm olive oil in a large, heavy skillet over medium-high heat. Add tenderloin; cook for 2-3 minutes on each side or until browned. Refrigerate until cool.
2. Heat oven to 400°F.
3. Melt butter in the same pan over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add spinach; cook and stir until just wilted. Remove from the heat. Gently toss in crabmeat.
4. Unfold puff pastry on a lightly floured surface; roll out into a 14 x 10-inch rectangle.
5. Place Pannaro lengthwise down the center of the pastry. Top with mushroom mixture and tenderloin. Brush pastry edges with egg wash. Bring the long sides of pastry over beef; pinch seams to seal. Tuck puff pastry over the ends of the tenderloin to cover, pinching seams to seal.
6. Place bundle seam side down on a parchment-lined baking sheet. Cut six slits in the top of the pastry. Brush pastry with egg wash. Bake for 38-45 minutes or until a thermometer inserted into meat reads 145°F. Transfer bundle to a cutting board; tent with aluminum foil. Let rest for 10 minutes.

Red Wine Reduction:

1. Meanwhile, melt butter in a large skillet over medium-low heat. Add shallot and garlic; cook and stir for 3 minutes. Gradually stir in wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan.
2. Reduce heat to medium-low. Gradually stir in beef stock. Bring sauce just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 10-12 minutes or until sauce is thickened, stirring frequently. Remove from the heat. Season with salt and pepper.
3. Cut Beef Wellington into 1/2-inch slices. Top with butter. Serve with sauce.