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Beef Wellington

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Serves 4 | Prep Time 15 mins | Cook Time 40 mins

Why I Love This Recipe

Ingredients You'll Need

For mushroom mixture:
1 pound mushrooms, chopped
1 small onion chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For crepes:
1/2 cup all-purpose flour
2 eggs
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted

For the Wellington:
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup Dijon mustard
1/2 pound prosciutto
1 sheet puff pastry, thawed
1 egg yolk



1.Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter or EVOO. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

2.Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

3. Spread the onion and mushroom mixture over beef. Wrap the beef in Prossciuto

4.Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish seem side down, score a few slits in the top of the dough, and brush with egg yolk milk mixture.

5.Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

6.Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

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