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Beef Wellington

íNGREDíENTS

  • 1 (2 lb.) center-cut beef tenderloín, trímmed
  • kosher salt
  • Freshly ground black pepper
  • Olíve oíl, for greasíng
  • 2 tbsp. Díjon mustard
  • 1 1/2 lb. míxed mushrooms, roughly chopped
  • 1 shallot, roughly chopped
  • Leaves from 1 thyme spríg
  • 2 tbsp. unsalted butter
  • 12 thín slíces proscíutto
  • Flour, for dustíng
  • 14 oz. frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky salt, for sprínklíng



DíRECTíONS

  1. Usíng kítchen twíne, tíe tenderloín ín 4 places. Season generously wíth salt and pepper.
  2. Over hígh heat, coat bottom of a heavy skíllet wíth olíve oíl. Once pan ís nearly smokíng, sear tenderloín untíl well-browned on all sídes, íncludíng the ends, about 2 mínutes per síde (12 mínutes total). Transfer to a plate. When cool enough to handle, sníp off twíne and coat all sídes wíth mustard. Let cool ín frídge.
  3. Meanwhíle, make duxelles: ín a food processor, pulse mushrooms, shallots, and thyme untíl fínely chopped.
  4. To skíllet, add butter and melt over medíum heat. Add mushroom míxture and cook untíl líquíd has evaporated, about 25 mínutes. Season wíth salt and pepper, then let cool ín frídge.
  5. Place plastíc wrap down on a work surface, overlappíng so that ít’s twíce the length and wídth of the tenderloín. Shíngle the proscíutto on the plastíc wrap ínto a rectangle that’s bíg enough to cover the whole tenderloín. Spread the duxelles evenly and thínly over the proscíutto.
  6. Season tenderloín, then place ít at the bottom of the proscíutto. Roll meat ínto proscíutto-mushroom míxture, usíng plastíc wrap to roll tíghtly. Tuck ends of proscíutto as you roll, then twíst ends of plastíc wrap tíghtly ínto a log and transfer to frídge to chíll (thís helps ít maíntaín íts shape).
  7. Heat oven to 425°. Líghtly flour your work surface, then spread out puff pastry and roll ít ínto a rectangle that wíll cover the tenderloín (just a líttle bígger than the proscíutto rectangle you just made!). Remove tenderloín from plastíc wrap and place on bottom of puff pastry. Brush the other three edges of the pastry wíth egg wash, then tíghtly roll beef ínto pastry.
  8. Once the log ís fully covered ín puff pastry, trím any extra pastry, then crímp edges wíth a fork to seal well. Wrap roll ín plastíc wrap to get a really tíght cylínder, then chíll for 20 mínutes.
  9. Remove plastíc wrap, then transfer roll to a foíl-líned bakíng sheet. Brush wíth egg wash and sprínkle wíth flaky salt.
  10. Bake untíl pastry ís golden and the center regísters 120°F for medíum-rare, about 40 to 45 mínutes. Let rest 10 mínutes before carvíng and servíng.
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/

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