Beef Wellington*

Photo by Roger E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • filet mignon 4 6-ounces

  • prosciutto ham 4 slices thin

  • eggs 2 beaten

  • thyme 1 tablespoon fresh, chopped

  • puffed pastery 1 sheet thawed

  • boursin garlic, herb cheese 1/2 cups

  • mushrooms 1/2 cup chopped

  • butter 1-3/4 tablespoon

  • olive oil 2 tablespoons

  • shallot 2-3 finely chopped

  • yellow mustard

  • parchment paper

  • flour

Directions

Heat olive oil in a heavy cast iron skillet over high heat Season steaks with salt and pepper Sear steaks for 3 minutes on each side, for medium. For rare sear 1-2 minutes for well done 5-6 minutes per side Remove beef from skillet and allow to cool completely In same skillet, melt butter and saute mushrooms, shallots, and thyme for 5 minutes or until softfilet mignons Remove from heat and allow to cool, completely On a lightly floured surface, prepare pastry Roll out puffed pastry into a 13-15 inch square. Cut into 4 equal squares Spread 2 tbsp. boursin cheese on each square and top with mushroom mixture Blot steaks dry, rub yellow mustard over entire steak, wrap with a slice of prosciutto ham, and place into center of mushroom and cheese mixture Brush the corners and sides of each square with beaten egg Fold each corner up to the center, tuck in the sides, and press lightly to seal Transfer to a baking sheet lined with parchment paper, seam side down Cover and chill 1 hour or overnight Preheat oven to 425° Remove from refrigerator Brush with lightly beaten egg Discard parchment paper Bake for 20-25 minutes for medium doneness, or until golden brown

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: