Beef Wellington
Seared beef tenderloin wrapped with mushroom duxelles, prosciutto, and golden puff pastry.
Ingredients
- Beef tenderloin
- Pancetta
- Mushrooms, about 4 containers
- 1 shallot
- Fresh thyme
- A few garlic cloves
- 1-2 tbsp sherry
- Prosciutto slices
- Dijon mustard
- Puff pastry, about 2 sheets
- Egg, for egg wash
- Salt and pepper
Preparation
- 1
cook down some pancetta and then add about 4 containers of mushrooms (any kind) and one shallot to a food processor
- 2
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
- 3
use a large tenderloin and sear off all sides (1-3 minutes each) with salt and pepper
- 4
use plastic wrap to layer slices of prosciutto then brush meat in Dijon and top mushroom mixture on prosciutto then wrap!
- 5
chill in fridge for about 30 minutes then wrap in thawed puff pastry - likely two sheets
- 6
brush in egg wash then bake at 400 for about 45 minutes or until interval temp is around 140 degrees