Homemade Beef Wellington....... :)

mrasr (12)in #food • 6 years ago

truss a 4 lb tenderloin with butcher twine, salt liberally, hard sear in butter/oil, remove and let cool completely on counter.
About 3 minutes per side.
Get a nice dark crust. when cool, remove the twine, and save a piece of twine which represents the “circumference” of the roast to know how long the other layers should be.
in the same pan, sauté mushrooms. I used crimini, about 2 lb, half of it was puréed in food processor and half finely diced.
Cook til brown and almost dry.
Add 3 diced shallots and 5 diced garlic cloves.
Once this mixture is all cooked and dry, about 20 minutes total, remove from heat and let cool.
lay out overlapping sheets of plastic wrap on counter.
On top of this, lay out slices of prosciutto, overlapping. I used 3 packs of prosciutto, 12 ounces total.
It should be a little bit wider than the toast, and long enough to completely wrap up the roast (use the piece of twine for reference).
Then, spread your “druxelles” (cooked mushrooms) on top of the prosciutto, leaving a bit of exposed prosciutto.
The idea is to completely wrap the mushrooms around the meat with no exposed mushrooms, because moisture is the enemy of the puff pastry dough and the mushrooms will make the dough soggy.
brush the roast with Dijon mustard all over and then lay it on the prosciutto.
Then, using the Saran Wrap, wrap the prosciutto around the meat. Again, no mushrooms exposed!
Wrap it tight, twist the end, and stick the whole thing in the fridge for a few hours
about 120 minutes prior to go-time, take your puff pastry sheets out of the freezer (I used 2 packs of the Pepperidge farm puff pastry dough, each pack contains 2 sheets).
Let it defrost
90 minutes prior to go-time, lay out the pastry dough, combining two sheets (use a dab of water to seal the edges), and roll out on the counter to a size big enough to completely roll up the roast.
Again, go big, can always trim later.
When it’s rolled out, lay it on another plastic wrap sheet (which requires 3 overlapping sheets to be wide enough).
Then take the plastic wrap off the meat, and lay the roast on the dough, and then roll it up, using the new plastic wrap to get it right.
Seal the ends and trim excess dough. Save the dough though.
Wrap up the plastic wrap like before to compress the sealed up roast.
Chill it again for 10 min.
60 minutes before go-time, take it out, lay it on the cookie sheet, and brush it with a beaten egg.
Then I scored it with a knife and laid some cross-cross pieces made from my last piece of dough.
The decoration is not necessary but why the heck not.
throw it in a preheated 425 degree oven for 20 min, then turn it down to 350.
I started checking internal temp at 35 min, then every 5 min til internal was 117.
This took 45 min total.
Take it out, rest it for 20 min, then slice and serve.