Beef Wellington with Mushrooms
Main Dishes • British
Description
Beef Wellington with Mushrooms
Ingredients
- Veal Tenderloin 5 lbs
- Porcini Mushrooms 5 oz
- Dijon Mustard 5 oz
- Unleavened dough 20 oz
- Prosciutto 5 oz
- Egg white 3 pieces
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat olive oil in a skillet over high heat and sear the meat until golden brown.
Step 2
Transfer the meat to a cutting board and brush it all over with Dijon mustard using a brush.
Step 3
Chop the portobello mushrooms using an immersion blender.
Step 4
Sauté the mushroom mixture in the skillet for five minutes, stirring constantly. Add a pinch of salt and pepper, stir, and cook for another five minutes.
Step 5
Lay the prosciutto on plastic wrap, then top with the sautéed mushroom mixture, spreading it evenly with a spoon, followed by the beef tenderloin.
Step 6
Using the plastic wrap, roll the mixture into a tight log and refrigerate for about ten minutes to chill.
Step 7
Roll out the dough, place the meat log on it. Brush the dough around the log with egg yolk using a brush and wrap it up.
Step 8
Transfer the dough-wrapped log to a baking sheet lined with parchment paper. Brush the top of the log with egg yolk, make small slits in the dough with a knife, and place it in an oven preheated to 320°F for fifty minutes. The internal temperature of the meat should reach 130°F (use a meat thermometer).
Step 9
Transfer the meat to a cutting board, let it cool slightly, and serve, sliced into equal portions.
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