Beef Wellington Recipe

Here is a classic recipe that incorporates a tender center cut beef tenderloin, the meat is seasoned with several aromatic spices and then wrapped in paper-thin slices of prosciutto, a layer of hearty mushroom sauce, and a delicate puff pastry dough crust.

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RecipeSavants.com Here is a classic recipe that incorporates a tender center cut beef tenderloin, the meat is seasoned with several aromatic spices and then wrapped in paper-thin slices of prosciutto, a layer of hearty mushroom sauce, and a delicate puff pastry dough crust. Smart Recipes, European Recipes, Beef,Eggs Recipes, Recipes Beef,Eggs European Beef Wellington

PT2H20M Serves 8 Ingredients: 1.5 Pounds White Button Mushrooms 2 Small Shallots 4 Large Garlic Cloves 2 Tablespoons Fresh Thyme Leaves 2 Tablespoons Unsalted Butter 6 Tablespoons Olive Oil 2 Teaspoons Kosher Salt & Freshly Ground Black Pepper 3 Pounds Beef Tenderloin 12 Slices Thin Slices Of Prosciutto 2 Tablespoons Dijon Mustard 0.25 Cup All-Purpose Flour 1 Pound Puff Pastry 2 Large Eggs 0.5 Teaspoon Coarse Sea Salt 1 Small Bunch Fresh Chives In the bowl of a food processor, add mushrooms, shallots, garlic, and 1 tablespoon of thyme leaves. Pulse the mixture until finely chopped. In a large skillet over medium-high heat, add butter and 2 tablespoons of oil and saute mushroom mixture until soft, about 10 minutes. Season with 1/2 teaspoon salt & pepper and set aside. Wrap the meat into a roll and tie with twine. Drizzle 2 tablespoons of oil and 1/2 teaspoon of salt & pepper. In a cast iron skillet over high heat, add remaining oil and sear the meat on all sides until golden brown, about 2 to 3 minutes. Allow the meat to cool off slightly, and brush with a generous coating of the mustard. Meanwhile, on a sheet of plastic wrap, layer prosciutto and top with a thin layer of mushroom mixture. Sprinkle with remaining salt, pepper & thyme. Transfer the tenderloin to the prosciutto and wrap it into a tight roll, tucking in the ends. Twist the ends of the plastic to seal the roast and refrigerate for at least 30 minutes. Preheat oven to 425 degrees . Line a sheet pan with a sheet of parchment paper and set aside. Dust work surface with flour and roll the puff pastry out about 1/4 inch thick. Remove roast from the plastic and roll it up tightly in the pastry, trimming edges if needed and seal with egg wash. Transfer the roast to the prepared sheet pan. Brush the entire pastry with egg wash, sprinkle with sea salt and cut two slits in the top for venting. Bake until pastry is golden brown and meat registers 125 degrees, about 45 minutes. Remove the roast from the oven and let it rest 10 minutes before serving. Slice in thick slices and sprinkle with chives, and pair with yorkshire pudding and smashed potatoes.