Serving size: 4
Usually I make individual wellingtons but today I opted to make a full one because we have friends over. Same process as the individual but less work and saran wrap. I didn’t take photos of the actual servings as was too busy entertaining. I served with my Roasted Red Peppers and Butter Lettuce Salad as well as roasted asparagus.
Ingredients
1 tbsp olive oil
2 onions thinly julienned
Salt and pepper to taste
1 600 gram beef tenderloin
Salt and pepper to taste
1 tbsp olive oil
12 thinly sliced prosciutto
Mustard
2 puff pastry sheets thawed
Flour for rolling out puff pastry 1 egg beaten 2 tbsp butter 1 shallot finely chopped 1 tbsp minced garlic 2 tbsp brandy 3 cups beef broth 2 tbsp heavy cream 2 tbsp grainy Dijon mustard
Directions
Heat oil in skillet and add sauté until onion is caramelized. About 10 minutes
Season with salt and pepper, take out of skillet and set aside to cool
Season beef with salt and pepper
Reheat skillet on high and add 1 tbsp oil to what is already in there
Sear beef all over until it is crusty brown
Place a cooling rack on a baking sheet and place beef on it to fully cooled
Set aside skillet for later
Once beef and onions are cool, lay prosciutto on saran wrap
Spread onions onto prosciutto
Brush mustard all over the beef
Wrap beef with prosciutto, then tightly wrap the plastic around the prosciutto and beef
Chill in refrigerator for 2 hours
On floured surface roll out puff pastry so that both pieces are sealed together
Place beef on one side of pastry and brush pastry with egg to seal edges
Roll beef with pastry, cut off any extra dough and seal edges
Place puffed wrapped beef with saran wrap, tightly sealing it
Chill in fridge for minimum two hours or until ready to bake
Cut our hearts out of remaining puff pastry and cover with saran wrap until ready to use
When ready to bake wellington preheat oven to 425˚F
Line baking sheet with parchment paper
Remove beef from saran wrap
Place the beef seal side down onto sheet pan
Press heart puff pastry around roll to make design you like
Cut X's around roll to let steam out while cooking (per photo)
Brush the entire pastry with egg wash
Bake for 40 minutes until beef measures 140˚F with a thermometer
Puff pastry should be golden brown
Take out of oven and let sit for 10 minutes while you make brandy sauce
Add butter to the pan you seared the beef in and set to medium heat
Add shallots and garlic and sauté for 5 minutes
Remove from heat, add brandy and beef broth and return pan to high heat
Reduce liquid by half
Add cream and mustard and cook for two more minutes
Strain the sauce to remove the solids
Plate the beef and top with the sauce
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