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Beef Wellington

SERVES: 6 PREP: 30 minutes TOTAL TIME: 2 hours 30 minutes (with chilling and baking time)
Beef Wellington

Beef Wellington

SERVES: 6 PREP: 30 minutes TOTAL TIME: 2 hours 30 minutes (with chilling and baking time)

What’s better than meat and mushrooms wrapped in crispy dough?

Beef Wellington is everything! It’s named after a British duke, but I love it so much maybe we start calling it Beef Teigenton? Yes, there are a few more steps than your average recipe and you need to leave some time between them, but this is a holiday project worth taking on because bringing this to the table and slicing into shroomy-bacony-perfectly rare-pink beef wrapped in puff pastry is essentially like graduating from culinary school all on one dish and yes you CAN do it! Try it!

  • 1 (2-pound) center cut beef tenderloin (filet mignon), trimmed

  • 2 tablespoons unsalted butter

  • 2 tablespoons minced shallots

  • 6 cloves garlic, minced

  • 1 ounce dried porcini mushrooms

  • 2 sprigs rosemary

  • ½ cup dry white wine

  • 3 tablespoons extra virgin olive oil

  • 10-15 slices of prosciutto or Spanish jamon

  • 1 (17.3-ounce) box of frozen puff pastry, defrosted to room temperature

  • 1 egg, beaten

  • Kosher salt

  • Freshly ground black pepper

  • Maldon sea salt

  • Store-bought horseradish cream

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$78.00
This deep, preseasoned cast iron pan is your one-stop shop for making perfect family-style meals packed with flavor. Large enou...

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