Beef Wellington Recipe

Preheat the oven:

Allow the oven to preheat to 400°F as you assemble the Wellington.

Sear the meat:

Season the meat generously with salt and pepper. Heat 2 tablespoons of oil in a giant pan on extreme heat. Sear the meat throughout the pan on all sides until successfully browned, about 2 to a few minutes per facet. (Hint: do not switch the meat until it has had a possibility to brown.)

Brush the meat with mustard:

Take away the meat from the pan and let cool. As quickly as cooled, brush the meat on all sides with mustard.

Put collectively the mushrooms:

Chop the mushrooms and put them proper right into a meals processor. Pulse until very finely chopped.

Heat the sauté pan on medium-high heat. Swap the mushroom mixture into the pan and put together dinner, allowing the mushrooms to launch their moisture, 10 to fifteen minutes.

When the moisture launched by the mushrooms has all boiled away, take away the mushrooms from the pan and put apart to sit back.

Wrap the meat in mushroom paste and ham:

Roll out a giant piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap spherical and encapsulate the meat. Unfold the mushroom mixture over the ham.

Place the meat throughout the middle and roll the mushroom and ham over the meat, using the plastic wrap so that you just do this tightly.

Wrap up the meat into an honest barrel kind, twisting the ends of the plastic wrap to protected. Refrigerate for 20 minutes.

Roll out the puff pastry and wrap the meat:

On a frivolously floured ground, roll out the puff pastry sheet to a dimension that may wrap throughout the meat.

Unwrap the meat from the plastic wrap and place within the midst of the pastry dough. Brush the edges of the pastry with the overwhelmed egg yolks.

Fold the pastry throughout the meat, decreasing off any further on the ends. (Pastry that is higher than 2 layers thick just isn’t going to organize dinner all the way in which wherein, try to limit the overlap.)

Place on a small plate, seam facet down, and brush overwhelmed egg yolks throughout the prime. Chill for 5 to 10 minutes.

Brush with the egg wash and score:

Place the pastry-wrapped beef on a baking pan. Brush the uncovered ground as soon as extra with overwhelmed eggs.

Score the very best of the pastry with a sharp knife, not going everywhere in the pastry. Sprinkle the very best with coarse salt.

Bake throughout the oven:

Bake at 400°F for 25 to 35 minutes. The pastry must be correctly golden when carried out. To make it possible for your roast is medium unusual, check out with a right away study meat thermometer. Pull out at 125 to 130°F for medium unusual.

Take away from oven and let leisure for 10 minutes sooner than slicing. Slice in 1-inch thick slices.

Leftover slices is perhaps saved throughout the fridge for as a lot as 2 days. Wrap tightly with foil and reheat in a 350°F oven. As quickly as warmth, take away the foil and bake for a few minutes further to crisp the pastry. Discover that reheated slices shall be nearer to medium or well-done.

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