Easy Beef Wellington Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tsp vegetable oil, divided
2 lb centre-cut beef tenderloin roast, trimmed and string removed
1/2 tsp each salt and pepper, divided
1 pkg whole mini bella mushrooms, cleaned and trimmed
1 tsp butter
1 shallot, finely chopped
1 tsp thyme leaves chopped
3 to 4 slices (45 g.) prosciutto
1 to 2 tbsp flour
1/2 pkg (198 g.) puff pastry, thawed according to package instructions
1 egg
1 tbsp water
1/4 tsp kosher salt for garnish
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Directions: |
Directions:Heat 1 teaspoon oil in a medium skillet over medium high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 minutes on each side until browned. Set aside on a towel lined plate and refrigerate to cool.
Using a knife or a food processor, finely chop mushrooms. In the same skillet, heat remaining oil and butter over medium-high heat. Add shallot and saute' until fragrant. Add mushrooms, remaining salt and pepper and saute', stirring constantly, until mushrooms give up their liquid and brown slightly. Stir in chopped thyme leaves, transfer to a small bowl and cool completely.
Place prosciutto slices on a 12 inch piece of plastic wrap and spread evenly with mushroom mixture. Dry bottom of meat with paper towel and place it in the centre. Use the plastic wrap to roll into a cylinder. Twist ends together and refrigerate. It's important to wrap the meat tightly in plastic wrap and chill it for at least 30 minutes.This step prevents the puff pastry from becoming soggy later on. Dust worktop with flour and roll puff pastry into a rectangle about 1/8 in. (3 mm) thick.
Unwrap beef and place in the centre of the pastry. Beat the egg and water together. Paint the surrounding dough with some of the egg wash and wrap around beef, trimming extra dough away and tucking in ends. Place seam side down on a parchment paper-lined baking tray, cover loosely and chill at least 20 minutes or up to 2 hrs. Paint chilled pastry with remaining egg wash. Cut three diagonal slits across the top and sprinkle with kosher salt.
In a preheated 425º oven roast on the second rack from the bottom for 45 minutes for medium or until an instant-read thermometer reaches 160º. Let the meat rest for at least 10 minutes before cutting into 1 inch slices to serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: For a mushroom mixture that spreads thinly and evenly, chop mushrooms to the size of bread crumbs. When in doubt, keep chopping, the smaller the better. Before wrapping the beef, test that your puff pastry is long enough to easily wrap all the way around. Keep rolling until it's the right length, plus an inch to two extra.
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