Description
Beef Wellington is a classic British dish beef filet wrapped in puff pastry and it's not easy to pull off. Cooking Corner our friend Jeff Tracy shows us how to pull it off in your own kitchen.
Ingredients
- 1/2-pound Petite Tender ( also called a Bistro Filet or Shoulder Tender)
- salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard
- 4 oz Pork Liver Pate
- 4-5 thin slices prosciutto
- 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed
- 2 large egg yolks, beaten
- Flaky salt, for sprinkling on top
Instructions
- Step 1: Preheat to 425
- Step 2: Coat the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.)
- Step 3: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef, trim away any excess pastry dough.
- Step 4: Spread the Pate on the dough and lay out your Prosciutto. Place the seared Petite Tender on the Pate and Prosciutto
- Step 5: Fold the pastry around the beef.
- Step 6: Place on a small cookie sheet (I’m covering the cooking sheet with parchment paper), seam side down, and brush beaten egg yolks all over the top.
- Step 7: Score the top of the pastry. Sprinkle the top with coarse salt.
- Step 8: Bake at 425* for 15-20 minutes (depending on your oven) until the internal temperature is 125*
