Beef Wellington

By [e-mail]

Ingredients

• For mushroom duxelles:
• 1-1/2 lb. chestnut/button mushrooms (remove stems)
• 1 Garlic Clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sprigs Fresh Thyme
• For beef Wellington:
• 2 pounds filet mignon
• 2 tablespoons olive oil
• 1/4 cup Horse Radish
• 1/2 pound Prosciutto
• 1 sheet puff pastry, thawed
• 1 egg yolk

Details

Servings 4
Preparation time 40mins
Cooking time 75mins
Adapted from popsugar.com

Preparation

Step 1

To make mushroom duxelles

: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.

In a dry pan over medium heat, add mushroom paste. Spread the mixture evenly over the surface and cook on a medium-low heat. Add Fresh Thyme leaves. When all of the water has been fried off (has the consistency of a spreadable pâté), remove from heat and spread out on a cookie sheet to cool.

Preheat the oven to 400º F.

To make steaks

: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Brush Horse Radish over entire filet while still hot. Set aside.

: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out Prosciutto, and slightly pepper. Spread mushroom duxelles over the prosciutto. Place filet in the center of the duxelles, and gently (but tightly) wrap the prosciutto around the filet so that the beef is totally encased in the ham. Twist ends of cling wrap tightly (the tighter it is, the more perfect the shape.) Refrigerate for 15 minutes.

Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.

Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg yolk , salt, and mark with back of knife. Bake for approximately 35 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.

Remove from oven, and let rest for at least 10 minutes before slicing into medallions. Serve warm.