Beef Wellington
CATEGORIES
INGREDIENTS
  • Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 25 minutes
  • 1 pound beef tenderloin
  • salt
  • pepper
  • canola oil
  • 2 tbsp of dijon mustard
  • 1 lb of mushrooms
  • prosciutto
  • puff pastry
  • 1 egg
  • parsley
  • shallot
DIRECTIONS
  1. Step 1- season tenderloin generously with salt and pepper
  2. Step 2- Heat pan over high heat with canola oil.
  3. Step 3- Sear all sides of meat for 2 minutes each and then cool.
  4. Step 4- Make duxelles which includes minced mushrooms, parsley, and shallots.
  5. Step 5- Add butter to new pan and melt duxelle over medium heat. Let moisture cook out and add salt and pepper to taste.
  6. Step 6-place plastic wrap down and shingle prosciutto into a rectangle for the tenderloin.
  7. Step 7- Add duxelle to prosciutto.
  8. Step 8- add tenderloin on top of prosciutto and duxelle mixture and roll.
  9. Step 9- Let meat rest in fridge for about 20 minutes to maintain shape.
  10. Step 10- Heat oven to 425 F and roll out puff pastry big enough for the tenderloin.
  11. Step 11- Place tenderloin on puff pastry and wrap puff pastry around it and roll it tight.
  12. Step 12- trim excess pastry and brush top with beaten egg.
  13. Step 13- use fork to seal edges.
  14. Step 14- Bake until 120 F inside temp or medium rare, for about 40 minutes.
RECIPE BACKSTORY
I love this recipe because it is a fun one to make and it tastes even better when done correctly.