Sunday, February 15, 2015

Beef Wellington

Beef Wellington

1 lb. beef filet
1 lb. fresh mushrooms
6 - 8 slices procuitto
1 large shallot
2 cloves garlic
2 Tbsp. olive oil
2 Tbsp. Dijon mustard
1 (10 oz) package puff pastry
flour, to dust
2 egg yolks, beaten
1 Tbsp. garlic powder
2 tsp. basil
2 tsp. thyme
salt & pepper, to taste

1.  Heat oil in skillet. Season beef with garlic powder, basil, salt & pepper. Sear on all sides for 25 seconds. (You don't want to cook it - just color it). Remove from pan and let cool.

2.  Put mushrooms, shallot and garlic in food processor with the thyme, salt & pepper. Pulse to a rough paste.

3.  Scrape mushroom mixture into the skillet and cook over high heat for 10 to 15 minutes, tossing frequently, to cook all the moisture from the mushrooms. Spread on a plate to cool.

4.  Brush the filet with mustard.  Preheat oven to 400 degrees.

5.  Lay a sheet of cling wrap on work surface and arrange ham on it in overlapping rows. Spread mushroom paste over ham. Place filet in the middle. Spread more paste on top of filet and top with remaining ham.

6.  Using the cling wrap, neatly roll ham and paste around filet and twist ends to secure. Chill for 15 minutes so the filet will hold its shape.

7.  Roll out puff pastry on floured surface to the thickness of a penny. Brush with the egg yolk. Remove plastic from filet and lay in the center.

8.  Fold the ends up over the filet and then wrap the pastry around it. Cut off any excess. Turn so the seam is on the bottom and place on a baking sheet. Brush with egg yolk and chill for 15 minutes to let the pastry rest.

9.  Lightly score the pastry in 3 places and glaze again with the egg yolk.

10.  Bake for 20 minutes at 400 degrees. Then lower the oven to 350 degrees and cook for 10 minutes more.

11.  Allow to rest for 10 minutes before slicing. It should still be pink in the middle.

Note: This recipe is adapted from Gordon Ramsey

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