Beef Wellington Easy Recipe
1 lb beef tenderloin fillet
1 lb shiitake mushrooms
salt to tast
3 thin slices ham
2 Tbsp of mustard
7 ounces puff pastry
2 beaten egg yolks
Preheat oven to 400 degrees , Heat a tablespoon of olive oil in a pan on high heat. Season the fillet with salt and pepper.
cook the meat in the pan until it is well browned on all sides. then let cool.
Once cooled, brush the meat with the mustard.
In a food processor make purée from the mushrooms.
Heat a large pan on medium high heat and cook the mushroom purée, allowing the mushrooms to release their juices .then set aside the mushrooms to cool a little.
Lay the slices of the ham on a plastic wrap so that they overlap.
Spread the mushroom mixture on the ham. Place the beef in the middle and then roll the mushroom and ham over the beef, using the plastic wrap.
Wrap up the beef fillet into a barrel shape, twist the ends of the plastic wrap and put into the Refrigerate for about 30 minutes.
On a floured surface, roll out the puff pastry sheet , The size should be big enough to wrap the beef, remove the plastic wrap from the beef and put the beef in the middle of the pastry dough.
Fold the pastry around the beef and cut off the excess dough, Place on baking pan., and brush with beaten eggs all over the top.
Make holes on the pastry with a sharp knife, Bake for 35-40 minutes. The pastry should become golden when done.
Remove from oven and let rest for 15 minutes before serving. Slice it to 1-inch slices.