Ingredients
Beef Wellingtons
4 beef tenderloin steaks (6 ounces each)
Salt and pepper
1 tablespoon olive oil
4 tablespoons butter, cubed
2 large onions, halved and thinly sliced
1/4 cup bourbon or brandy
1 box (17.3 ounces) frozen puff pastry, thawed
4 ounces Keystone Farms Cheese Tennessee Whiskey, shredded (1 cup)
1 large egg, lightly beaten
Bourbon Cheese Sauce
2 tablespoons butter, cubed
1 package (8 ounces) sliced fresh mushrooms
2 to 3 teaspoons minced fresh thyme
Salt and pepper
3 garlic cloves, minced
1/2 cup bourbon or brandy
2 cups beef stock
1 cup heavy whipping cream
1 tablespoon Dijon mustard
6 ounces Keystone Farms Cheese Tennessee Whiskey, shredded (1 1/2 cups)
Fresh thyme sprigs
Instructions
Beef Wellingtons
1 Season steaks with salt and pepper. Warm olive oil in a large, heavy skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned. Refrigerate until cool.
2 Melt butter in the same skillet over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally. Add bourbon; cook and stir until liquid is absorbed. Season with salt and pepper. Refrigerate for 30 minutes.
3 Heat oven to 400°F.
4 Unfold one sheet puff pastry on a lightly floured surface; roll out to a 14 x 9-inch rectangle. Cut pastry into two 7 x 9-inch rectangles. Repeat step with remaining pastry.
5 Place 1/4 cup Tennessee Whiskey into the center of each pastry. Top each with onions and steak. Brush pastry edges with egg wash. Bring opposite corners of pastry over steak; pinch pastry points and seams to seal.
6 Place bundles seam side down on a parchment-lined baking sheet. Cut four slits in the top of each pastry. Brush pastry with egg wash.
7 Bake for 35-40 minutes or until a thermometer inserted into meat reads 145°F. Let rest for 5 minutes.
Bourbon Cheese Sauce
1 Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and thyme; season with salt and pepper. Cook and stir for 4-6 minutes or until mushrooms are tender. Add garlic; cook and stir for 1 minute longer.
2 Add bourbon. Bring to a boil, stirring frequently. Reduce heat to medium-low. Gradually stir in beef stock. Bring to a boil; cook and stir for 6-8 minutes or until liquid is reduced to about 1 cup.
3 Reduce heat to low. Gradually stir in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and stir for 4-6 minutes longer or until thickened. Remove from the heat. Gradually stir in Tennessee Whiskey until melted. Season with salt and pepper. Serve sauce with steaks. Garnish with thyme.
Cheesemonger Tip
Rich, buttery BellaVitano® cheese is aged and then met with the smoky flavor of Tennessee whiskey. It has a creamy texture and flavorful sweet finish that's enhanced with notes of oak and caramel.
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