Beef Wellington (Print Version)
# Ingredients:
01 -
1 pound beef tenderloin.
02 -
Salt and black pepper.
03 -
2 tablespoons olive oil.
04 -
2 tablespoons yellow mustard.
05 -
1 pound mixed mushrooms.
06 -
4 slices Parma ham or prosciutto.
07 -
1 sheet puff pastry, thawed.
08 -
2 egg yolks, beaten.
09 -
Pinch of flaky salt.
# Instructions:
01 -
Get your oven nice and hot at 400°F.
02 -
Season your beef really well. Heat oil in a pan until it's hot and cook the beef on all sides till brown - about 3 minutes each side. Let it cool, then brush mustard all over.
03 -
Chop up your mushrooms super fine in a food processor. Cook them in a pan until all the water's gone - about 15 minutes. Let them cool down.
04 -
Lay out plastic wrap, put down ham slices overlapping. Spread your mushrooms on top. Put the beef in the middle and roll it all up tight. Pop it in the fridge for 20 minutes.
05 -
Roll out your pastry, take the beef out of the plastic, and wrap it up. Brush with egg, fold over the edges, and trim any extra. Chill it again for 10 minutes.
06 -
Brush more egg on top, cut some pretty lines in the pastry, and sprinkle with salt.
07 -
Cook for about 25-35 minutes until golden brown. Check the meat temp - 125°F for medium rare. Let it rest 10 minutes before cutting.
# Notes:
01 -
Pick any mushrooms you like - cremini and shiitake work great.
02 -
Thaw your pastry ahead of time.
03 -
Leftovers last 2 days in the fridge.