Having my 18 year old son home from college (robotics engineering) these few weeks is absolutely wonderful! I mean we are eating REAL food. We are sharing his recipe that he altered a bit. You can use 1/2 cup of wine if your prefer he did not. And yea our favorite butcher was sold out of beef tenderloin this trip, so we settled for a different cut of meat. It didn’t taste the same as he others but hey, we still had an AMAZING beef Wellington!
- 2 -3 lbs beef tenderloin
- 3 tablespoons olive oil
- 1.5 cup mushrooms,
- 4 tablespoons butter
- 1 large sprigs thyme (or a TBSP of dried)
- 12 slices prosciutto
- 1 lb puff pastry, thawed (we used pepperidge farm
- 2 egg yolks beaten
- 1 medium onion
Season your beef with salt pepper and garlic powder
Heat up olive oil in a cast iron skillet place the beef in hot pan and sear 2 minutes on every side and remove from pan and place in the fridge
Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms & onion on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mixture, with a pinch of salt and pepper
Remove the mushroom onion mixture from the pan to cool and toss the thyme.(if you used the dry spice then we just leave them with the mixture)
Lay 2 pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it.
Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet for 30 minutes while you roll out the pastry.
Roll out your pastry on the remaining plastic wrap piece stretch it out (careful not to rip it)
Unravel the fillet from the plastic wrap and place it in the center of of pastry
carefully lift and drape the larger piece of pastry over the fillet, and roll or press well into the sides.
Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle with Wrap pastry covered beef with remaining plastic wrap piece
Place the beef on a roasting tray, or shallow pan and glaze beef with egg wash mixture on top and sides.
using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.
After you’ve made the lines, sprinkle sea salt on egg washed Wellington
Heat oven to 425°F Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.