Beef Wellington
Ingredients
The Beef
-
1
pound
thick beef tenderloin
-
Kosher salt
to taste
-
freshly ground black pepper
to taste
The Duxelles and Wrap
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
yellow mustard
-
1
pound
mushrooms
-
4
slices
ham (Parma or prosciutto)
-
1
sheet
puff pastry (7 to 8 ½ ounces)
-
2
large
egg yolks (beaten)
-
Flaky salt
for sprinkling on top
Instructions
- Preheat the oven to 400°F.
- Season the beef with salt and pepper, then sear it in a hot pan with oil until browned on all sides.
- Remove the beef from the pan and brush it with mustard once cooled.
- Chop the mushrooms and cook them in a pan until all moisture has evaporated.
- Lay out the ham on plastic wrap, spread the mushroom mixture over it, and place the beef in the center.
- Wrap the ham and mushrooms around the beef tightly using the plastic wrap and refrigerate for 20 minutes.
- Roll out the puff pastry and wrap it around the beef, brushing the edges with egg yolk.
- Chill the wrapped beef for 5 to 10 minutes before brushing the top with egg wash and scoring it.
- Bake in the oven for 25 to 35 minutes until the pastry is golden and the internal temperature reaches 125 to 130°F for medium rare.
- Let the beef rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
4 servings
Calories
749
Total fat
54g
Total carbohydrates
34g
Total protein
31g
Sodium
766mg
Cholesterol
170mg
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