Directions: |
Directions:Preheat oven to 350 ºF. Using one half pound of bacon, lay down horizontal strips on a cookie sheet lined with parchment. Fold over every second strip one inch from the edge and lay down one strip of bacon vertically. Unfold folded sections and fold over the alternate strips two inches from the edge and lay down a second vertical strip. Continue folding alternating strips until a square weave of bacon is formed. Place bacon weave in oven and bake until sheet is well cooked but still flexible.
In a large frying pan, add 2 tbsp. butter and chopped onion. Cook over medium heat, stirring constantly until caramelized. Add chopped mushrooms and garlic and cook still stirring constantly until mixture forms a paste like consistency.
Combine Rosemary, Thyme, Savory, and salt in a small bowl and coat Beef Tenderloin with spice mixture. Add remaining butter and coconut oil to the large frying pan and sear all sides of the beef over medium-high heat. Place beef on a plate and put in the refrigerator at least one hour to cool.
Roll out pastry dough into a large square slightly longer than the beef Tenderloin. Place pastry onto a sheet of cling wrap larger than the dough. place bacon weave on the dough. spread the onion and mushroom mixture over the bacon weave.
Place the tenderloin on top of the mushroom mixture and, using the cling wrap, wrap the dough layer firmly around the beef. twist both ends of the cling wrap to tighten everything up and seal the beef in the pastry. Place in the fridge for several hours to cool.
Preheat oven to 400ºF. Beat the egg, and brush over the surface of the pastry. Cook beef Wellington for one hour. slice and serve. |
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