beef wellington
By tsunad
You don't have to be British to enjoy this meal. Everything from the flaky buttery crust, hint of tangy mustard to the savory mushrooms invite you. Though, what kept me was biting into the perfectly cooked beef at the finish line. This meal is a classic but its always unexpected nowadays when served. Try it out I am guarantying it will be a favourite.
4 Pictures
Ingredients
- 1 lb beef tenderloin fillet
- salt and pepper
- canola, grapeseed or olive oil
- 1 lb mushrooms (cremini or shiitake)
- 4 thin slices ham (parma or prosciutto)
- 2 Tbs yellow mustard
- Puff Pastry (7 ounces or enough to wrap around the beef)
- 2 egg yolks beaten
Details
Servings 4
Level of difficulty Average
Preparation time 40mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit.
Heat oil at high heat, in a large pan on the stove. After salting and peppering, sear the fillet in the pan on each side until well browned. Remove from heat and let cool so it doesn't melt the butter in the puff pastry. Brush the mustard on all sides of the fillet.
Step 2
Chop 2/3rd of the mushrooms to puree while chopping the rest into medium sized pieces(.5 cm). Scrape the mushroom puree into a pan with the chopped pieces as well and let cook down. When the moisture released by te mushrooms has boiled away, set aside the mushrooms to cool.
Step 3
Lay out the pieces of ham on a sheet of plastic wrap so that they overlap. Spread the mushroom mixture over the ham and place the beef fillet in the middle. Roll the mushroom and ham over the fillet using the plastic wrap to do this tightly. Twist the ends so it becomes barrel shaped, refrigerate for 20 min.
Step 4
On a lightly floured surface roll out the pastry dough to a size that will wrap around the beef. Place the unwrapped ham covered fillet in the middle of the puff pastry. Brush the yolks around the fillet, covering all of the dough except for under the fillet. Wrap the puff pastry over the fillet, making sure not to overlap. After cutting off excess place on the cooking pan and brush the surface with egg yolk. Chill for 5-10 minutes.
Step 5
Brush the surface again with egg yolk and score the top with a sharp knife making sure not to go all the way through. Sprinkle with salt, then bake for 25-35 minutes or until the puff pastry is a deep golden brown or take the temperature of the meat. Remove from oven and let cool for 10 minutes. Once you start to slice the meat should be revealed as medium rare.
Cook depending on your preference. If well done is the type of beef you like just lower the temperature of the oven and cook longer. If using a meat thermometer the temperature should be 125-130 degrees F when its done. Try replacing the mushrooms with another vegetable like eggplant or some type of green like spinach or kale. I use the excess dough to wrap sausages for a yummy snack.
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