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BEEF WELLINGTON 2 Recipe

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This recipe for BEEF WELLINGTON 2 is from Jan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

BEEF
Ingredients:  
Ingredients:  
1 3# BEEF TENDERLOIN
3 pints Mushrooms
chestnuts
2 shallots
garlic
puff pastry
2 T butter
2 T olive oil
prosciutto
Directions:
Directions:
add the mushrooms, shallots and garlic to food processor. Saute for 8 to10 minutes until most of the liquid has been absorbed. season with salt and pepper.
Season the roast with salt and pepper and drizzle with olive. Sear all over including ends.
Lay out proscuitto on plastic wrap to completely cover roast. Add mushroom mixture. Allow roast to cool and wrap around roast. Refrigerate for at least 30 minutes.

preheat oven to 425

roll out two sheets of puff pastry to 1/4 inch thick and wrap around proscuitto. roll up roast and seal edges, brush with egg yolk. Let chill for at least 30 minutes or overnight. Bake until crisp - 40 -45 minutes or until meat theromometer registers 125.

 

 

 

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