The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: tiny1 on March 26, 2013, 04:02:38 PM
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I realize that there is no "real" Beef Wellington recipe. Originally, it is thought to have been just beef wrapped in dough and baked. However, it can be one of the best treasures of the kitchen.
Here is mine. My lovely wife says her "tongue beats her brains out just trying to lick her own lips", whenever we have it.
3 pound beef tenderloin
1/4 cup butter
2 cups chopped fresh mushrooms(I use shitake and cremini, but any kind is fine)
1/4 cup chopped onion
2 tablespoons sherry
1/4 cup chopped parsley
1 package frozen puff pastry, thawed but chilled
1/2 lb prosciutto, or parma ham
1 egg, beaten with 1 teaspoon water
Place oven rack in the center position and preheat the oven to 425F degrees.
Place roast on a rack in a shallow roasting pan and roast uncovered for 50 minutes or until a quick read meat thermometer registers the internal temperature at 116F degrees.
Remove roast from oven and cool
Heat butter in a skillet over medium heat until melted.
Add mushrooms and onions and sauté until the mushrooms have released all their liquid and the onions are translucent.
Add the sherry and parsley to the pan and cook until all the liquid has evaporated.
Set mixture aside to cool.
Place puff pastry on a floured board
Carefully spread ham or prosciutto over pastry, taking care not to tear it, leaving a two-inch margin
Spoon the mushroom-onion mixture down the center of the pastry on top of the ham.
Place the beef, top side down, on top of the mushroom mixture. Pack remaining mixture over the beef.
Wrap the beef with the pastry, sealing the edges with egg mixture.
Place the package seam side down on a lightly oiled baking sheet.
Cut steam vents in the top of the pastry.
Brush the outside of the pastry with the egg wash.
Roast at 425F degrees for about 30 minutes and let stand ten minutes before carving.
*If you like, you can make a jus with port wine, and beef stock, with a tablespoon of butter, added just before serving.
Enjoy. Any one else like Beef Wellington?
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Love the stuff, but haven't made in a while. Tenderloin is well over $10 lb. :panic:
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Yum!
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Doesn't that sound good? Maybe for a once-a-year special occasion.
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sounds like heaven. :drool:
How do you slice it?
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sounds like heaven. :drool:
How do you slice it?
Like so:
(http://www.simplyrecipes.com/wp-content/uploads/2009/06/beef-wellington.jpg?ea6e46)
:drool: