BEEF WELLINGTON

This is a luxurious hunk of pie that showcases everything great about tenderloin and puff pastries.

Prep Time 2 HOURS
Difficulty INTERMEDIATE
Good For 10 PEOPLE
Ingredients
1 1 SLAB (2.5-3 KG) - AGED ANGUS TENDERLOIN SLAB, CHOICE GRADE
2 500 G - CRIMINI MUSHROOM/CANNED BUTTON MUSHROOMS
3 12 SLICES - PARMA HAM
4 2 TBSP - ENGLISH MUSTARD
5 1 SHEET - PUFF PASTRY
6 2 PIECES - EGG YOLKS (BEATEN)
7 60 ML - OLIVE OIL
8 TO TASTE - SALT & PEPPER
Steps
1 Thaw out properly your tenderloin slab and puff pastry in the chiller.
2 Season the tenderloin slab generously and sear on a pan until brown. Set it aside and let it cool.
3 Brush the slab with English mustard on all sides.
4 Prepare the mushroom duxelle by chopping the mushrooms finely and puree in the food processor.
5 Saute the pureed mushrooms in a pan. Let it cool and set aside.
6 Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom paste over the ham.
7 Place the beef in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.
8 Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes
9 On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.
10 Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
11 Wrap around the the puff pastry on the sides and cut off the excess puff pastry.
12 Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
13 Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
14 Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done.
15 Remove from oven and let rest for 10 minutes before slicing.
Tips
1 Pull out at 125-130°F for medium rare
2 Perfect for intimate parties at home!