Ingredients
Equipment
Method
Make Ahead (Up to 2-3 days ahead)
- Thaw the puff pastry according to package instructions (See notes 2)
- Sprinkle beef tenderloin with ½ teaspoon salt and ¼ teaspoon pepper. In a large cast iron over medium high heat, brown the tenderloins in 1 tablespoon oil for 1.5 minutes on the main side and 1 minute on all other sides. Remove from the cast iron and refrigerate.4 beef tenderloin steaks (4 oz each)
- Sauté shallots in 1 tbsp of oil until fragrant and translucent, then add mushrooms, 1/2 tsp salt and 1/4 tsp pepper, stir and cook until the mushroom juice is almost dried out. Let it cool to room temperature.
- Lightly flour a flat surface, then roll each puff pastry sheet into a 14x7 dimension rectangle. Cut into two 7 inch Squares. Place 2 pieces of ham on a puff pastry square, spread mushroom mixture over the ham and place a steak in the center of the mixture; Wrap the steak with ham and mixture and carefully flip. Brush the pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Wrap with plastic wrap and chill in the fridge, preferably overnight.
Serving Day
- Beat 1 egg with 1 tbsp of water
- Place the Wellington(s) on a baking pan with parchment paper. Cut 4 small slits on top of pastries and brush with egg wash.
- Preheat oven to 425 degrees. Bake 20 minutes for medium rare
Notes
- You can use any type of cured ham. I always look at the ingredients to ensure it has no added nitrates.
- If you thaw the puff pastry at room temperature too early, the dough can become too soft and sticky; simply put it in the refrigerator for 15 minutes to remedy this situation. I prefer thawing overnight in the refrigerator and take it out when I am ready to use