FROM THE KITCHEN OF GLORIA GREENE
Beef Wellington
INGREDIENTS 4 lbs . of Beef tenderloin or filet mignon 2-tablespoons of olive oil Sprinkle Pink-Himalayan salt Ground peppercorn 1 / 2 teaspoon of garlic powder 4- 8 oz brown button mushrooms 6 shallots 6 cloves of fresh garlic 4-6 chestnuts 12 slices of prosciutto 6 teaspoons of Dijon mustard 3 pkgs store bought puffed pastry dough 1 egg for egg wash plastic wrap
DIRECTIONS 4 lbs . of Beef tenderloin or filet mignon ( trim all the fat including the silver back ), dry it with paper towel Add a medium layer of sea salt , ground peppercorn to taste , 1 / 2 teaspoon garlic powder and place in refrigerator and chill for 10 minutes
Overlap two pieces of plastic wrap Lay out 12 pieces of prosciutto . Take 6 pieces and place 1 / 2 ” a part on the top of the meat and the other 6 pieces on the bottom so that they overlap and so they touch Place the meat in a pan and brown with oil , making sure to brown the ends . Sear the meat for 1-2 minutes per side
Put 6-teaspoons Dijon mustard on the meat and let rest for 10-minutes Then place the meat back in the fridge for 10-minutes Dry off the meat with a paper towel in case it is wet . You don ’ t want any moisture on the meat
Paste : 4- 8 oz of brown button mushrooms , put 6 cloves of garlic and 6 whole shallots ( trimmed ) and chestnuts if you like , until minced Once minced put paste ingredients in a pan and cook for 3-5 minutes until all the water is removed from the mushrooms
Open the puffed pastry dough Lay out 2 overlapped sheets of plastic wrap to make it wide enough to cover the meat Egg wash 3 slices of puffed pastry dough and add an additional 2 slices of pastry dough to make a total of 5 slices ( to cover the entire meat ) Place the puffed pastry dough on top of the plastic wrap Take the meat out of the refrigerator and remove the plastic wrap Again , dry the meat off with a paper towel in case it is wet . You don ’ t want any moisture on the meat when working with the pastry dough Pinch the puffed pastry together ( should be tight ) Take the 2 pieces of the puffed pastry dough that is left and stretch the pastry dough to cover the entire meat on both sides
Decorations for leaves and small balls ( see picture for example ): Place flour on the last pastry dough piece for decorating Take a sharp knife and stretch out one-slice of the pastry dough to cut out the 7-9 leave shapes for decorating Take a fork and run across the pastry with the fork and then go across the other direction Lay-out an “ x ” three times on the pastry dough , and then make little balls with the remaining dough Place the leaves and small balls on the meat already wrapped with the pastry dough
Place in the over for 45 minutes at 400-degree temp on parchment paper . Cook medium rare
Ideas for side dishes : Sweet potatoes , asparagus , broccolini or baby carrots .
Put the paste on top of the prosciutto Roll the meat tight in the plastic wrap Place back in the fridge for 10-minutes
8 MOMENTUM