beef wellington
Beef Wellington – England


3 lb Beef Filet
8 oz baby bella mushrooms
1 handfull macademia nuts
2 cloves garlic
Puff Pastry
6 slices Prosciutto
3 tbsp olive oil
1/2 cup creamy horse radish
Beef Wellington brings a level of class and elegance that few dishes can match. The flavors are amazing!


1.Put the olive oil in a skillet, preferably a cast iron skillet, and bring to medium high temperature.
2.Sear the whole surface of the filet, and immediately brush with creamed horse radish and set aside
3.In a food processor add the mushrooms and garlic and blend until smooth. Add the macadamia nuts and blend again. Put in a skillet and put over medium heat to cook out most of the moisture
4.Lay a sheet of plastic wrap on the counter and lay the prosciutto out slightly overlapping. This layer should be the right size to wrap around the filet
5.Using a spoon, spread the mushroom mix over the prosciutto
6.Place the filet in the middle of the layer and, using the plastic wrap, wrap the filet very tightly. Twist the ends to help condense the filet even more. Set in the fridge for 15-20 minutes
7.Lay out another sheet of plastic wrap, the same size as before. Lay a sheet of puff pastry on the sheet. Remove the plastic wrap from the filet and place it in the middle of the puff pastry. Using the plastic wrap, roll the puff pastry around the filet. Again, this should be done tightly, twisting the ends to make the final shape as close to a cylinder as you can. Refrigerate for 15-20 minutes
8.Bake the Fillet at 400º for 45 minutes for medium rare. Remove from the oven and let rest for 10 minutes before serving.
9.Remove from fridge and brush with egg yolk or butter.

I’ve always associated Beef Wellington with fine dining. It’s one of those dishes that is very impressive to make. The light, flaky pastry exterior and the deep colors of the the filet certainly appeal to the eye. The taste, however, is something very special. This Beef Wellington has rich flavors that are set up with perfect textures. You will love this recipe.

If Filet was less expensive I would have this on a regular rotation in our kitchen.

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