Beef Wellington
Happy new year!!!! This is one of our favorite holiday dishes from this year...Beef Wellington! We used to freak over this when it was served for apps at parties.
Method
cook down some pancetta and then add about 4 containers of mushrooms (any kind) and one shallot to a food processor
add this to the cooked pancetta and cook off water for about 20 minutes then add thyme, few cloves of garlic, and a tbsp or 2 of sherry
use a large tenderloin and sear off all sides (1-3 minutes each) with salt and pepper
use plastic wrap to layer slices of prosciutto then brush meat in Dijon and top mushroom mixture on prosciutto then wrap!
chill in fridge for about 30 minutes then wrap in thawed puff pastry - likely two sheets
brush in egg wash then bake at 400 for about 45 minutes or until interval temp is around 140 degrees
Is should be nice and crispy on the outside and perfectly medium rare on inside!!
