Summary: A delicious beef wellington recipe that you can make at home!
- 1 pound of beef tenderloin
- Canola, grape seed, or olive oil
- 4 thin slices of ham or prosciutto
- 2 tablespoons of yellow mustard
- 1 pound of mushrooms (we used half cremini, half shiitake)
- 7 ounces of puff pastry
- 2 egg yolks (beaten)
- Fresh herbs (to taste)
- Salt and pepper (to taste)
- Pre-heat your oven to 415°F.
- Heat up about a tablespoon of oil in a big skillet on medium heat. Sprinkle salt and pepper over the fillet. Sear the fillet in the skillet till it is well browned. Lift the fillet from the skillet and give it some time to cool. Once it has cooled down, lightly brush the fillet on all sides with mustard.
- Slice the mushrooms, and then purée them in a food processor. Heat up a big sauté skillet on high heat. Pour the mushroom purée into the skillet and let it reduce, allowing the moisture to escape from the mushrooms. Once the mushrooms moisture content has cooked away, place the mushrooms to the side to cool down.
- Unroll a sizable sheet of plastic wrap. Position the ham slices on the plastic wrap so that they overlap each other. Smear the mushroom concoction onto the ham. Position the beef fillet in the middle and wrap the ham and mushrooms around the fillet, using the plastic wrap to make sure that you do this snugly. Roll the beef fillet into a snug barrel shape. Then fold over the extra plastic wrap to secure. Let this refrigerate for about 15 minutes.
- On a mildly floured cutting board, unroll the pastry sheet to a size that can fit around the beef fillet. Remove the plastic wrap from the fillet and position it in the center of the puff pastry. Lightly brush the perimeter of the dough with beaten eggs. Fold the pastry surrounding the fillet, slicing off any excess at the ends (pastry that’s more than two layers thick won’t cook completely, make an effort to control the overlap). Position it on a plate with the seam facing downward, and lightly brush the egg yolks on the top. Let it cool for about 10 minutes.
- Position the fillet on a cooking pan. Lightly brush the uncovered surface again with beaten eggs. Score the top of the pastry with a sharpened blade, but be careful not to go completely through the pastry. Season it with coarse salt to taste, then cook for 30 minutes. It will come out nice and golden when it’s done. Test the temperature of the meat to make sure it is 125°F. When it is, remove it from your oven and let it cool for at least 10 minutes. Then slice it into pieces about 1-inch thick. I always use an electric knife on stuff like this. Sawing away manually can really tear a dish like this up. The crust can crack and flake apart and the beef can get torn up.
Cooking time (duration): 90 Minutes
Number of servings (yield): 4 Fillets