Directions: |
Directions:1. Sear filet on all sides: Season the filet generously with salt & pepper. Heat a Tab. or 2 of oil in a large pan on high heat. Sear the filet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown)
2. Brush the filet with mustard: Remove the filet from the pan and let it cool. Once cooled, brush the filet on all sides with mustard.
3. Prepare the mushroom duxelles: Chop the mushrooms and put them into a food processor and puree. heat the saute pan on medium high heat. Transfer the mushroom puree into the pan and cook, allowing the emushrooms to release their moisture.
4. Wrap filet in mushroom paste and ham: roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
Place the beef filet in the middle, roll the mushroom and ham over the filet, using the plastic wrap so that you do this tightly.
Wrap up the filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
5. Preheat the oven to 400º
6. Roll out puff pastry, wrap beef filet: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef filet.
Unwrap the filet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
Fold the pastry around the filet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overalp.
Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 ,omites.
7. Brush with egg wash and score: Place the pastry-wrapped filet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
8. Bake in oven: Bake at 400º for 25-35 minutes. The pastry should be nicedly golden brown when done. To ensure that your roast is medium rare, us a thermometer and check for 125-130 º.
Remove from the oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices. |
This recipe for Beef Wellington is from