PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE
The best beef Wellington without pate I've ever eaten and this one was inspired by one of my idols, Gordon Ramsay.
Provided by GhostEXE
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides, about 7 minutes total. Brush beef with mustard and set aside.
- Blend mushrooms, salt, and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.
- Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone, about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.
- Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically, from left to right. Place beef on top, in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides, discarding any extra pastry, to get a nice round top. Brush with egg yolks, score using a fork or a knife, and top with coarse salt.
- Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes, or to desired doneness.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 20 g, Cholesterol 168.4 mg, Fat 32 g, Fiber 1.7 g, Protein 40.5 g, SaturatedFat 9.6 g, Sodium 596.9 mg, Sugar 0.4 g
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Omasirichi Eze
[email protected]I would not recommend this recipe. The beef Wellington was dry and overcooked.
Abdul Rehman Sial
[email protected]The beef Wellington was a bit too rare for my taste, but the flavor was good.
Talal Ahmed
[email protected]This was the best beef Wellington I've ever had! The meat was so tender and juicy, and the pastry was flaky and golden brown. I will definitely be making this again soon.
Alina Salam
[email protected]The beef Wellington was delicious! The only thing I would change is to cook the beef for a few minutes less so that it is still slightly pink in the center.
MD IDRIS Ali
[email protected]This recipe is a keeper! The beef Wellington was cooked perfectly and the flavors were amazing. I will definitely be making this again and again.
Edward George
[email protected]I thought the beef Wellington was too salty. I would recommend using less prosciutto or omitting it altogether.
OWAIS QARNI
[email protected]The beef Wellington was a bit dry, but the flavor was good.
Ambient shi Khan
[email protected]This was my first time making beef Wellington and it came out amazing! The instructions were easy to follow and the end result was stunning. I will definitely be making this again.
rana zaini
[email protected]I followed the recipe exactly and the beef Wellington turned out great. The only thing I would change is to add a little more salt to the beef before wrapping it in prosciutto.
Fida Jutt
[email protected]This recipe was a hit at my dinner party! The beef was cooked to perfection and the prosciutto added a nice salty flavor. I would definitely make this again.