![]() Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135☏ (57☌) for medium-rare.Decorate with additional pastry (optional).With a fork, score a decorative design onto the surface of the puff pastry. Place the beef Wellington on a greased, parchment paper-lined baking sheet.Place in the refrigerator for 15 minutes. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape.Cut off any extra puff pastry, making sure there is no overlap. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it.Tie the ends of the plastic wrap together to hold the Wellington’s shape. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends.Spread a layer of the mushrooms evenly over the prosciutto.Lay overlapping strips of prosciutto on the plastic into an even square layer. ![]() Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.Remove the mushrooms from the pan and let cool completely.Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat.Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry). Brush the mustard on all sides of the meat while it’s still warm.Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.Repeat searing on all sides, including the tenderloin ends. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Add canola oil to a large pan on high heat.Season with kosher salt and pepper on all sides. ![]()
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