Beef Wellington
Ingredients
- 1 lbs mushrooms
- 2 shallots, chopped
- 3 garlic cloves, crushed
- 2 sprigs thyme, minced leaves
- 2.5 Tbsp unsalted butter
- 1 Tbsp olive oil
- Salt and pepper
- Beef tenderloin
- Puff pastry
- Flour for dusting/rolling
- Prosciutto
- 2 beaten eggs for egg wash
- Dijon mustard
Instructions
- Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.
- Wash mushrooms. Process with shallots, garlic, thyme, and S&P. Make sure duxelles is coarse grind, not mushy.
- Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.
- Place cling film down on a flat surface.
- Place a layer of prosciutto on top.
- Spread the mushroom mix on top of the prosciutto.
- Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.
- Preheat the oven to 425 F.
- Roll out the puff pastry. Egg wash the pastry before rolling up the beef.
- Egg wash the outside and score.
- Bake for 20 min.
- Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.
- Rest for 10 min and then plate.
