Directions
- 1Season the backstrap with salt and black pepper.
- 2Quickly sear the meat on all sides.
- 3Brush the seared meat with mustard.
- 4Add mushrooms to your skillet and season with salt and black pepper.
- 5Add garlic and thyme to the mushrooms.
- 6Add a smoky scotch to the mushrooms.
- 7Cook all the moisture out of your mushrooms.
- 8Blend the cooked mushrooms into a paste.
- 9Roll out some puff pastry.
- 10Line your puff pastry with brajute.
- 11Spread the mushroom paste over the brajute.
- 12Place the seasoned backstrap on top of the mushrooms.
- 13Roll everything as tight as possible.
- 14Apply an egg wash to the rolled Wellington.
- 15Bake in the oven until it looks like a Costco chicken bake.
Ingredients
- 1 piece backstrap
- salt
- black pepper
- mustard
- mushrooms
- garlic
- thyme
- smoky scotch
- puff pastry
- brajute
- egg wash
Equipment
skilletoven
Tips
- Season generously with salt and pepper.
- Cook moisture out of mushrooms before blending.
- Roll everything as tight as possible.
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