Why I Love This Recipe
classic beef wellington adapted from in class recipe
Ingredients You'll Need
2lb Beef Tenderloin
salt and pepper
1lb puff pastry
5 slices of prosciutto
salt and peeper
1/2tbsp parsly, chopped
Prepare Duxell as follows:
-Chop mushrooms very fine
-sauté shallots and garlic in butter until tender, add mushrooms and cook until dry
-season with salt, pepper and parsley. cool for later
heat vegetable oil in a large skillet over medium-high heat. Season tenderloin liberally with salt and pepper. Sear tenderloin on all sides and cool. covered cooled tenderloin in Dijon Mustard.
Roll pastry dough into 3/16in thick with enough to cover the tenderloin. lay out strips of prosciutto on plastic wrap and cover with cooled Duxell. Place tenderloin in the center and cover with Duxell and prosciutto, using plastic wrap to shape.
remove wrap and place meat into the pastry, folding the ends over and wrapping the pastry around the tenderloin. using egg wash to seal the edges, and cut holes to vent steam.
bake wellington at 350 until center reaches 125-130
rest for 5 minutes before carving