The history of Beef Wellington has been a bit of a mystery over the years. Many believe it was named after the Duke of Wellington after his famous military campaign against Napoleon, and before he became Prime Minister, or his loaning his name to the Wellington Boot. In fact, it has nothing to do with the famous Duke who apparently loved food, especially well cooked beef and pastries.
If you've never enjoyed a Beef Wellington before, here is your opportunity to try it out in your own home. This dish is an indulgence of beef, smothered in mushroom puree, wrapped in prosciutto, tart mustard and puff pastry then cooked to perfection. Serve it with fresh green beans and potatoes (mashed, roasted, or boiled, it doesn't matter).
Here is my recipe for this delectable dish, I hope you enjoy it.
Ingredients:
2-1/2 pounds of beef tenderloin 1 pastry brush
Salt and Pepper Flour to cover your pastry board
Canola or Olive Oil
2 lbs of Mushrooms
6 slices of Prosciutto
2-4 Tbsp Deli Mustard
1 (17.5) package of puff pastry thawed and flattened out
1 egg beaten
2 tablespoons of butter
1/2 cup beef broth
Directions:
Preheat oven to 350.
Heat a couple of tablespoons of oil in a large skillet, place Beef into pan and brown on all sides, reserve juices. Make sure all sides are well browned. Remove meat and allow to cool slightly. You never want to put hot mean on puff pastry.
Chop up mushrooms and place into a food processor and begin to puree slowly. If the processor begins to slow, add a little water to give it a chance to puree nicely. Once pureed, transfer to the same skillet you browned your beef in and allow the mushrooms to cook until majority of the moisture has been released and burned away. Set the mixture aside to cool.
Place a large piece of plastic wrap on a workable surface on your counter, then roll out your pastry sheet to a size that will completely cover your piece of meat. With a spatula spread out the mushroom puree to cover all the pastry except a clear border area. Spread out the mustard on top of the puree then place the prosciutto in strips over the mixture. Place your piece of meat in the middle allowing enough room on either side to easily wrap it with pastry. Once you're done, take the edge of plastic wrap and begin to roll the pastry over the meat and mixture.
Place your pastry covered meat in a baking pan, seam side down. Brush the top side with your beaten egg. Make a slight cut in the top of the pastry to ensure steam can escape, then sprinkle some salt and pepper over the top and place into the oven. Bake for 30-40 minutes. Pastry should be golden brown when done. To check for correct temperature, use a meat thermometer, it should be between 125-130 degree's F for medium rare. Remove from oven and let sit for at least 10 minutes before slicing. Cut in 1 inch slices to serve.
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