Beef Wellington

By Nanatimesthree

Ingredients

• 3 pound beef tenderloin
• salt
• pepper
• 1/4 cup mustard.
• 1 tablespoon butter
• 2 pounds of cremini mushrooms, finely chopped
• 2 finely chopped shallots
• 5 cloves of garlic, finely chopped
• 1/2 pound of pruscuitoo
• box of puff pastry

Details

Servings 12
Cooking time 180mins

Preparation

Step 1

Wrap the beef with string. Salt and pepper on all sides. Sear all sides in hot oil. Remove strings.

Brush beef with the mustard.

In the same pan in which the meat was seared, melt the butter. Add the credmini mushrooms, the shallots, and the garlic. Cook until completely dry.

Lay down a large piece of plastic wrap. Cover with thin slices of proscuitto. Over the top of the ham spread the mushroom mixture. Place meat at one end and using the plastic wrap to assist, roll the ham around the beef. Tie off and chill.

Roll out the two sheets of puff pastry, melding seams to form one sheet. Do not roll too thin. Place beef on one end, tuck the ends, and roll in plastic wrap. Chill.

Prepare an egg wash. Put meat on parchment paper in a shallow baking sheet. Cover with egg wash.

Using a fork and cut outs from the left over pastry, decorate the pastry as desired. Cover with egg wash.

Sprinkle with salt. Bake at 400 for 40 minutes.