Beef Wellington

By á-7063

Ingredients

• 2 half-pound filet mignon steaks
• 2 sheets of puff pastry
• 1 lb of mushrooms
• 1 egg
• 8 + slices of prosciutto
• parsley
• thyme
• rosemary
• 1/2 diced onion
• spinach
• olive oil
• salt and pepper for taste

Details

Servings 4
Preparation time 180mins
Cooking time 205mins

Preparation

Step 1

Mushroom Pate
Dice up your onions and slice your mushrooms. In a saucepan heat up some oil and add the onions once the heat is hot. Saute the onions until they begin to soften. Add your mushroom and cook until browned. Remove from the heat and add them into a bowl. Add your spices (parsley, rosemary, thyme). I also added a little bit of lemon juice and breadcrumbs, but that’s optional. Stir to combine all the ingredients. Now, whip out your food processor or blender. Pour the ingredients from the bowl into the food processor and blend. Set aside to cool.

For the wellington, take out your filet and let them come to room temperature, probably an hour or two depending on how cold your fridge is. Once they are at room temperature, add some oil to a pan and turn your heat to High. You want the oil to be HOT so that you can get a nice sear on the meat. While your oil is heating up season generously both sides of your filet with salt and pepper. When the oil is HOT, add your filets to the pan and sear the meat on all sides. You want to get a nice brown color on the meat… Take the filets out of the pan, and let cool. While the filets are cooling, roll out a large piece of plastic wrap. Lay out enough slices of the prosciutto (overlapping each other), enough to cover the entire filet… Next add a layer of spinach… Cover your cooled filet with the mushroom pate and place in the center of the prosciutto and spinach. Roll the prosciutto and spinach over the pate covered filet, using the plastic wrap so that you wrap it tightly. Wrap up the filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 10-20 minutes. While your filet packages are chilling, prepare the puff pastry. On a lightly floured surface, roll out the puff pastry to a size that will wrap around the entire filet. Unwrap the file package from the plastic wrap and place in the middle of the puff pastry. Brush the sides of the puff pastry with lightly beaten egg. Fold the pastry around the fillet, cutting off any excess at the ends ( try to limit the overlap). Repeat these steps for your second filet. Place on your baking sheet, seam side down and chill for another 5 to 10 minutes. Pre-heat your oven to 350 F. Take the packages out of the fridge after 5-10 minutes and brush all exposed sides with some more egg wash. Score the top of the pastry with a sharp knife, not going all the way through the pastry and sprinkle with some coarse salt. Bake in the oven for about 20-25 minutes. I checked mine after 25 minutes and then turned the heat up to 375 for another 5 minutes until the pastry was golden brown on top. Remove the beef wellingtons from the baking sheet and let the meat rest for 5 to minutes before slicing.