Jan 19, 2010

Beef Wellington

Oh my poor food blog! Your getting forgotten! Well.. not really. Been pretty busy with the pregnancy and on bed rest so no fun.. Plus I pretty much don't cook anymore, Javier has taken over.. I do have a few recipes from Thanksgiving and Christmas I need to post tho.. But first.. A few weeks ago Javier, Jason, and I made Been Wellington! I've been wanting to make it for EVER and we finally got the courage to do it! I did learn however that I do not like proscuitto. If we ever make it again I may just use ham or pancetta...

Beef Wellington

Beef- Either one large tenderloin or we did indivual steaks
Olive Oil
Salt & Pepper
Sun Dried Tomato Pesto
Puff Pastry

First you'll need to sear the beef. Season it well with S&P and coat a pan in a bit of olive oil. Get it good and hot and give the beef a good quick sear. You want to give the beef a crust, but not cook it all too much. It will be going in the oven later. Let it sear for a minute or so each side and set aside to cool.

Once beef is cool cover in pesto. I bought a jarred one. Classic recipes will actually want you to make a mushroom 'paste'. Basically just buy some portobellos and pulse them in the food processer until it turns into a paste and cover that on the beef. Whatever you use, wrap the beef in then prosciutto afterwords. Then you'll wrap in plastic wrap and let chill for 20 minutes. Go ahead and take out the frozen puff pastry at this time and let it start to defrost.

Roll out the puff pastry and unwrap the beef. Place in the middle of the puff pastry and use an egg wash to cover the egdes. Wrap around the beef and let chill for another 10 minutes. Go ahead and preheat the oven to 400 degrees.

Glaze the tops of the wellingtons with the remaining egg wash. You can use a knife to 'score' the dough which will stop it from rising. Doing this you can make some pretty cool designs. Javier tried his best, but they don't actually show up that well. Top with kosher salt and bake until dough is golden brown, ours took about 15-20 minutes.

No comments:

Post a Comment