Tuesday, February 19, 2013

Beef Wellington

Last year, Jason and I decided that we would spend every Christmas Eve at home and I would make a nice meal, something that we don't normally have.  This past Christmas I decided to try Beef Wellington.  I have always been afraid to try to make it - it has always intimidated me (have you ever seen Hell's Kitchen?  They mess it up every single season.  Every.Single.Time!), but I decided to give it a go and, surprisingly, it really isn't that difficult.  We decided to have a nice, romantic dinner at home for Valentine's Day this year and Jason requested this again.  I even make a vegetarian version for myself with a Portabella mushroom.  You'll definitely want to serve this with my Red Wine and Mushroom Sauce!

Beef Wellington
Makes 4 individual Wellingtons
4 6oz Filet Mignon
4 tsp olive oil
Salt and pepper
1 sheet puff pastry
4 slices prosciutto
4 tsp Dijon mustard
1 egg
Kosher Salt

1.  Preheat oven to 425.  Heat the olive oil in a large skillet until almost smoking.  Generously season each filet with the salt and pepper.  Sear the filets for about a minute on each side.  Set aside and allow to cool.

2.  Place the puff pastry on a floured surface and cut into 4 equal portions.  Once the filets have cooled spread 1 tsp of the Dijon over each filet.  Wrap one piece of prosciutto around each filet and place in the center of a puff pastry square.  Carefully wrap the pastry around the filet, making sure that it is completely sealed.  In a small bowl, whisk together the egg with a tbsp of water.  Brush the egg wash on top of the pastry and sprinkle with Kosher salt.  Place wellingtons on a parchment lined baking sheet.

3.  Bake Wellingtons for 20 minutes.  Remove from oven and let stand for 10 minutes before eating.  Enjoy!

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