Directions
- 1Salt the beef tenderloin overnight or at least 1 hour.
- 2Finely chop the mushrooms.
- 3Finely chop the shallots.
- 4In a pan, melt butter and add the chopped mushrooms and shallots.
- 5Add thyme, salt and pepper.
- 6Cook until the mixture is dry.
- 7Sear the beef tenderloin.
- 8Brush Dijon mustard on the seared beef.
- 9Blanch the spinach.
- 10Lay two layers of spinach on a plastic wrap.
- 11Layer prosciutto over the spinach.
- 12Add a layer of the mushroom and shallot mixture.
- 13Place the beef tenderloin on top of the mixture.
- 14Roll it tightly, using plastic wrap to secure the roll.
- 15Prepare puff pastry sheet.
- 16Wrap the beef wellington with the puff pastry.
- 17Optionally add lattice layer.
- 18Brush more egg wash and bake.
Ingredients
- 1 Beef tenderloin
- 1 pinch salt
- 1 cup mushrooms
- 3 shallots
- 1 tablespoon butter
- 1 pinch thyme
- 1 pinch black pepper
- 1 tablespoon Dijon mustard
- 1 bunch spinach
- 8 slices prosciutto
- 2 sheets puff pastry
- 1 tablespoon egg wash
Equipment
knifecutting boardplastic wrapbowlfrying pantongsspoonpotstrainerrolling pinpastry wheelbaking sheet
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