Beef Wellington

• porcje: Serves 4 or 5

Składniki

• Beef tenderloin

• Mushrooms

• Thyme

• Puff pastry

• Wine

• Mustard

• Egg

• Garlic

• Shallots

Wskazówki

Generously season 2lb tenderloin with salt and pepper (for 4 people) - usually let it sit in the salt for a bit if possible before searing

Sear meat on all sides, then let rest on cutting board until cools down

Chop blend of button and Bella mushrooms (3 containers - 26oz) TINY or make in blender

Cook mushrooms until all liquid goes away, then a few minutes more until it browns a little and gets bits stuck to the pan. Add salt and pepper! Then add garlic (2 cloves), 2 finely chopped shallots and 3 or 4 sprigs of thyme for 2 minutes, then deglaze with red wine until it gets more paste like and less liquidy — put in fridge until cool (taste to make sure it has enough salt and pepper)

Now that meat is cooler, brush with mustard (can be Dijon or yellow)

Once mushrooms cool, lay them in a rectangle on cling wrap, put the Wellington in the middle and wrap it tightly in the plastic - put in fridge for at least 20 minutes

Roll out thawed puff pastry on flour surface so thinner and can wrap around meat. Egg yolk wash the entire pastry.

Put meat in middle and wrap around tightly, no overlapping - cut off excess and tuck in bottom

Make thin strips and put rows across the top, then egg wash outside, add thyme as decor and flakey salt on top

Put in oven on elevated wire rack pan for 40-50 minutes until internal temp hits 136/140 and outside is golden brown (put on bottom rack on broil if not golden for 5 minutes)

Let rest for 10 minutes, then slice