Beef Wellington
Ingredients
The beef
-
1
pound
thick beef tenderloin
-
Kosher salt
to taste
-
freshly ground black pepper
to taste
The seasoning and oil
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
yellow mustard
The filling
-
1
pound
mushrooms
-
4
slices
ham (Parma ham or prosciutto)
The pastry
-
1
(7 to 8 1/2-ounce)
sheet puff pastry, thawed
-
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 oil until browned on all sides.
- Remove the beef and brush it with mustard.
- Chop the mushrooms and cook them until moisture is released and evaporated.
- Lay out ham slices on plastic wrap, spread the mushroom mixture over them, and wrap them around the beef tightly.
- Roll out the puff pastry and wrap it around the beef, sealing the edges with egg wash.
- Chill the wrapped beef for a few minutes, then brush with egg wash and score the top.
- Bake for 25 to 35 minutes until the pastry is golden and the beef reaches the desired doneness.
- Let it 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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