This is a super easy recipe. It takes a few steps sounds a little fancy, but anyone can make this dish! Remember it doesn't have to look perfect it just has to taste Yummy! The recipe calls for Tenderloin, but I actually subbed in another piece of beef and it was still great.
Recipe
1 Beef Tenderloin
1 pack Prosciutto or Ham
1lb Cremini Mushrooms (or favorite type)
1 Tbsp garlic (optional)
1/4 cup red onion (optional)
1-2 packs puff pastry thawed (depending on meat)
Mustard (use real if possible)
Salt
Pepper
2 eggs
Step 1: Preheat oven to 425 degrees
Step 2: Add mushrooms, garlic, onion, and a pinch of salt and pepper to a food processor and use the pulse and chop settings until the mix is finely ground up. Dump mixture into a pan (cast iron or frying pan) and simmer on medium heat for about 8-10 minutes until all the moisture is gone. The mushrooms will almost have a paste consistency once all the moisture is removed.
Step 3: cut the tenderloin in to 3 inch pieces. I cut mine into thirds but it was a little big, so you really just want to portion the meat out into your desired serving sizes. You will need to season the meat with salt and pepper, and using a pan sear the meat on all sides. I used the same pan from the mushrooms, and seared each side in the pan for maybe 30 second on each side. Just to get some good color on each side. then set the pieces off to the side for the next step.
Step 4: Brush seared meat in mustard making sure to cover all sides. This go around I used yellow, but use your favorite type.
Step 5: Now you need will need plastic wrap. a piece big enough to wrap your beef (10 to 12in). On the plastic you will lay out pieces of ham side by side. Again you need to make a surface big enough to cover your beef. I had smaller pieces of ham so I made a square about 8 inches big to cover my pieces. On that ham you will spread the mushrooms out make sure to leave enough mushrooms for the other pieces. I sectioned mine out into 3 portions before spreading on the ham. Lay the beef in the middle and wrap it kind of like a burrito using the plastic wrap to guide and keep everything tight. Continue this step with all of your pieces then once they are all wrapped let them chill for about 20 to 30 minutes.
Step 6: Here is where I took a shortcut and used store bought puff pastry. If you do the same you need to let it thaw out completely. Keeping in mind the sheets will stretch a little you will need to have a piece of puff pastry big enough to cover the beef fully. In this attempt I used an entire sheet of store bought puff for one piece. Lay out the puff pastry and place the meat in the center of sheet. Brush around the meat with egg. Now you will fold the puff pastry over the meat I did so by going corner to corner. you can stretch the puff slightly to make sure it covers all of the meat. Now you will place on a lined or greased pan and brush with egg wash on the outside. Complete this step with each piece you have, and just make sure to give them a little space on the pan. Each piece will need to be docked with a knife before going in the oven. I did 3 simple cuts on each piece.
Step 7: Place the Wellingtons in your 425 degree preheated oven. Depending on your oven they could take 30 to 35 minutes. The puff pastry needs to be golden brown on all sides. You should be able to lift them and see a nice golden brown bottom as well. Once the reach this point you can take them out of the oven, and let them rest for about 10 minutes before enjoy!
Again this recipe just has a few steps, but it is really simple to make actually. give it a try and enjoy!!!
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