If you ‘ve seen any cooking shows with Gordn Ramsey, they always seem to offer a Beef Wellington as one of the dishes. After seeing it done so many times, I decided to give it a try. It’s a pretty easy recipe that really does make a great presentation on the dish, and the ingredients aren’t expensive at the least. Fathers Day will be a great time to try this dish, to make it classy without breaking the bank.
- 1 to 1.5 lb Beef Tenderloin
- 1 lb fresh mushrooms (your choice)
- 6 slices Parma Ham (Prosciutto will also work)
- 1 box Puff Pastry sheets
- 1 Tsp Garlic (minced)
- 2 Eggs
- Olive Oil
- Brown Mustard
- McCormick Steak Seasoning
- Salt and pepper
- Pre-heat the oven to 400 degrees Fahrenheit. While Oven is pre-heating, brown the meat on all sides. Brush with Brown Mustard and set aside
- Pulse blend the Mushrooms and then saute in a pan with Garlic, until water evaporates out of the mushrooms.
- Spread out Ham on a piece of cling wrap, then spread out the mushroom puree.
- Place Beef Tenderloin in middle of the ham and roll tightly, twisting the ends to seal thoroughly. Refrigerate for about 20 minutes.
- Wrap the unrolled Puff Pastry over the beef entirely, cutting off any excess, then brush with Egg, allow to sit for 3-5 minutes then brush again with the egg to double coat it.
- Bake in 400 degree oven for roughly 45 minutes, allow to sit for 10 minutes before cutting it to seal in the juices.