Sunday, October 3, 2010

Simply Beef Wellington

I am a big fan of the Simply Recipes blog. One of my favorite meals is Beef Wellington, and Elise's recipe for it gave me the inspiration and courage to try it for myself. Instead of one big Wellington using beef tenderloin, I've had great results using top sirloin filets at a fraction of the price to make individual Wellingtons.  I don't know if Gordon Ramsay would like it (Beef Wellington is one of his favorites and he's famous for his version) but we sure do!

Remember Mike's empanadas earlier in the week? Turns out he bought pie crust for it, and there was still one crust in the fridge from it is!

1. Chop a pound of mushrooms (this time I just used white mushrooms...last time I used baby portabellas. Use what  you have or what's on sale or what you like.) Then process them in a food processor and put them in a saute pan over medium high heat until most of the water cooks out. They'll cook down to about half their volume. Put them aside to cool.

2. Sear your sirloin filets over medium high heat for about 2 - 3 minutes a side. Let them get a good sear on them until they're nicely browned and carmelized. Put them aside to cool. When cool, spread some dijon mustard on all sides.

3. Spread out some plastic wrap and place a few slices of proscuitto on it, overlapping slightly. Spread the mushrooms on the proscuitto and place one of the filets on the mushrooms. Using the plastic wrap, roll the mushrooms and proscuitto around the filet, getting it as tight as you can. Twist the ends to seal. Place the rolls in the fridge for 20 minutes.

4. Heat the oven to 400 degrees.

5. Roll out the pastry dough or pie dough so it's big enough to wrap around the filets. (If you're making one big Wellington to slice, use the whole crust. If you're making individual Wellies like I am, cut the crust into two pieces.) Place the unwrapped filet roll on the crust. Brush some egg wash (beat an egg with a little bit of water) around the edges, and wrap the dough around the filet roll, sealing the edges. Put the wrapped filets in the fridge, seam side down, for about 10 minutes.

6. Place them on a baking sheet, seam side down, and brush the exposed surfaces with the remaining egg wash. Score the top of the crusts with a sharp knife, but try not to cut all the way thru. If you do, don't worry about it. It will be fine! You're just making a few vents for the steam to escape. Bake in 400 degree oven for 20 minutes for medium rare, longer for more done.The crust will be nice and golden brown from that egg wash. Take them out and let them rest for 10 minutes. Carry over heat will cook them a bit more.

7. Plate and enjoy!


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