MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Wellington
Categories: Beef, Pork, Mushrooms, Pastry, Herbs
Yield: 8 Servings
3 lb Center-cut beef tenderloin
2 oz Pancetta or bacon; fine
- chopped
2 tb Unsalted butter
12 oz Mushrooms; very finely
- chopped
1 Shallot; diced
2 tb Extra-virgin olive oil; more
- for drizzling
2 cl Garlic; minced
2 ts Fresh thyme leaves
1 tb Dry sherry or dry vermouth
Salt & black pepper
2 tb Dijon mustard
10 sl Prosciutto; thin
1 lg Egg
16 oz Puff pastry; thawed *
Using kitchen twine, tie the tenderloin into a 12" log, folding the
thinner end onto itself. (Use your hands to squeeze the meat into a
log. You can be aggressive here.)
Place pancetta in a cold 12" skillet. Cook over medium heat,
stirring occasionally, until pancetta starts to brown, 6 to
8 minutes.
Add butter, raise heat to high, and stir in mushrooms and shallot.
Cook until the liquid released by the mushrooms has cooked off, 4
to 7 minutes. Reduce heat to medium and continue to cook until
mushrooms are browned, stirring frequently, another 18 to
23 minutes. (Take your time here, you want a deep golden color for
the best flavor.) Scrape bottom of the skillet as necessary to
prevent burning.
If the pan looks dry, drizzle in a little olive oil, then stir in
garlic and thyme leaves. Cook until fragrant, another 1 to
2 minutes. Stir in sherry, scraping up the browned bits on the
bottom of the pan. Scrape mixture into a medium bowl to cool. (Do
not add salt at this point.)
In the same skillet, heat 2 tb olive oil over medium-high. Season
beef generously with salt and pepper, then sear on all sides until
browned, 1 to 2 minutes per side. Transfer to a plate, and cool
slightly. Remove any twine. Brush meat all over with mustard.
On a clean work surface, overlap long sheets of plastic wrap (about
15x15"). Place prosciutto slices on top to make about a 14x7"
rectangle, arranging them in an even layer and overlapping the
pieces slightly. Spread cooled mushroom mixture on top.
Place beef along one long end of the prosciutto slices, and roll
prosciutto tightly around beef. Wrap tightly with plastic wrap,
twisting both ends like a candy wrapper. Chill in the refrigerator
for at least 30 minutes and up to overnight.
Meanwhile, heat oven to 400 F/205 C, and line a rimmed baking sheet
with parchment paper. In a small bowl, whisk together egg and 1 ts
water. Lay puff pastry out on the prepared baking sheet, lightly
draping over edges. (The pastry needs to be at least 14x13" to
cover the beef; if not, roll it out as needed.)
Carefully unwrap and place chilled log along the edge of one long
side of puff pastry. Roll beef up tightly, then place it seam-side
down on the baking sheet. Tuck puff pastry over the ends of the
beef to cover them, pinching to seal and folding underneath. Brush
top and sides of pastry with egg wash, and use a small sharp knife
to cut a few slits into the top of the pastry.
Bake until a thermometer inserted in the center reads 115 F/46 C
for rare, 25 to 35 minutes. (This timing will yield rare pieces at
the thicker end and medium done pieces at the thinner end of the
loin.) Remove from oven and let rest for 10 minutes, then slice and
serve while warm.
* You really do need a full pound of puff pastry here to cover all
the meat, so if your package weighs less (some brands weigh 12 oz),
you'll need to supplement with another package.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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