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  • Incredible Beef Wellington

    3 votes
    Incredible Beef Wellington
    Prep: 10 min Cook: 30 min Servings: 4
    by Pamela Orbin
    23 recipes
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    You need to try this.

    Ingredients

    • 1 pound of beef tenderloin Canola, grape seed, or olive oil
    • 4 thin slices of ham or prosciut
    • 2 tablespoons of yellow mustard
    • 1 pound of mushrooms (we used half cremini, half shiitake)
    • 7 ounces of puff pastry
    • 2 egg yolks (beaten)
    • Fresh herbs (to taste)
    • Salt and pepper (to taste)

    Directions

    1. Pre-heat your oven to 415°F.
    2. Heat up about a tablespoon of oil in a big skillet on medium heat. Sprinkle salt and pepper over the fillet. Sear the fillet in the skillet till it is well browned. Lift the fillet from the skillet and give it some time to cool. Once it has cooled down, lightly brush the fillet on all sides with mustard.
    3. Slice the mushrooms, and then purée them in a food processor. Heat up a big sauté skillet on high heat. Pour the mushroom purée into the skillet and let it reduce, allowing the moisture to escape from the mushrooms. Once the mushrooms moisture content has cooked away, place the mushrooms to the side to cool down.

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