Beef Wellington
Beef wellington is of the best things you can to steal the show for a dinner party.
Ingredients
- 2-3 lbs center cut beef tenderloin (9 inch)
- 1 tbsp salt
- 1 tbsp mustard
- 10 slices prosciutto
- 1 large sheet puff pastry
- 1 large egg
Mushroom duxelles
- 600 g cremini mushrooms
- 4 cloves garlic
- 1 shallot
Crepes
- ½ cup flour
- 1 large egg
- ¾ cup milk
Instructions
- Season your center cut beef tenderloin with salt and sear over high heat on each side.2-3 lbs center cut beef tenderloin, 1 tbsp salt
- Brush with mustard then wrap in plastic wrap and place in fridge to rest.1 tbsp mustard
- Cut mushrooms, garlic, and shallots into a really fine dice.600 g cremini mushrooms, 4 cloves garlic, 1 shallot
- Cook mushrooms, garlic, and shallots in a pan with olive oil until dry and there is no more moisture. It should look like dry ground beef. Set aside to cool
- Mix together crepe ingredients then add ½ cup of batter into a medium heat non stick pan and cook for 1-2 minutes each side.½ cup flour, 1 large egg, ¾ cup milk
- Lay down our crepes over plastic wrap.
- Layer proscuitto on top of the crepes.10 slices prosciutto
- Pack on an even layer of the mushroom duxelles.
- Add the beef tenderloin, and with the help of the plastic wrap, roll it up making sure it stays tight. Place in fridge for 30 minutes to set.
- Roll out your large sheet or puff pastry. You will need enough to completely enclose the wellington in the fridge.1 large sheet puff pastry
- Place the wellington in the middle of the puff pastry and begin to roll, keeping it tight.
- Brush the edge with egg wash to seal together all sides and cut off any excess pastry.1 large egg
- Brush with egg wash, top with salt and bake at 420F for 30-45 minutes.
- Allow it to rest at least 1 hour before cutting into it.