Made this at a cooking class and it's tried and true as a perfect Beef Wellington! It's also very, very easy. Don't be intimidated by the number of ingredients.
NOTE: This dish that can be prepared up to 24 hours in advance and baked from fully chilled. Just save the brushing of the egg on the outside of the pasty until just before baking.
Heat oil in a large skillet to high (smoking). Salt and pepper the beef generously. Sear all sides of the beef, about 2 min/side or 10 min total. Move the beef to a cooling area to rest for at least 1/2-1 hour until cool.
In a small bowl, mix the horseradish and dijon. In another small bowl, break the egg and beat.
Chop the mushrooms and shallots until fine. Add butter to the same skillet used for the meat, and heat to medium-high. When hot, add the chopped mushrooms and shallots and saute about 5-8 minutes. Add the thyme and stir, add the brandy and stir, then continue to cook until the brandy is nearly dry, about 5 min. Pour in the cream and soy sauce. Continue to cook, stirring frequently, until most of the liquid is cooked-off and it's a thick paste. Season with salt and pepper. Remove from the heat and let cool.
Roll out the puffed pastry until it's large enough to cover the beef. Brush on the beef the horseradish and dijon mixture. Place a prosciutto slice on the puffed pastry, then top with the beef that's been slathered with the mixture. Top the beef with the mushroom paste, then finally top with the remaining slice of prosciutto. Roll the pastry around the beef, closing the seam near the bottom and brush with egg to glue it. Cut the pastry sides so they just cover the beef, leaving a longer top side to fold just under the beef and seal again with the egg. Use any cut off/wasted pastry to make stars, leaves, or other designs and glue on the top with the egg. Brush the entire pastry with the beaten egg. The whole thing should be sealed.
Place on a greased baking pan and bake at 425F for about 35-45 minutes. Use a meat thermometer and remove it from the oven when it reaches 125F for medium-rare. Let it rest 10 min prior to slicing. Keep in mind the temperature of the meat will rise an additional 10 degrees or so as it rests.
Final temps: 135F for Medium Rare and 150F for Well Done
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 786 | ||
Calories from Fat: 543 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.3g | 80 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 218.2mg | 67 % | |
Sodium 352.4mg | 12 % | |
Potassium 1216.5mg | 32 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11.3g | ||
Protein 41.3g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 786
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