Easy Beef Wellington Recipe

Easy Beef Wellington Recipe is a very nice recipe for you beef lovers out there. Though Easy Beef Wellington Recipe is not the traditional French recipe for Beef Wellington it. In my opinion taste better. The Bald Chef shows you how to make and cook of fantastic recipe for Beef Wellington. It’s a easy recipe to cook and is a sure favorite of any dinner party. The beef tenderloin roast is encased in a phyllo dough and baked. The beef comes out tender and very delicious. Beef Wellington is traditionally served medium rare, but if you leave your beef tenderloin in the fry pan for a little longer. You can obtain a little bit more done beef for this recipe.

Ingredients For A Easy Easy Beef Wellington

• • 2 pound Prime Beef Tenderloin Roast
  • 2 Tablespoons of Extra Virgin Oil
  • 1 Tablespoons French Mustard
  • 12 oz. Baby Bella Mushrooms
  • 3 Rounds of black pepper
  • 2 Tablespoons roasted pine nuts
  • 1 Tablespoons Sea salt
  • 1 Teaspoon Truffle oil
  • 8 thin slices of Italian Prosciutto Ham
  • 1 package of phyllo dough dough
  • 1 egg yoke

Cooking Instructions For Beef Wellington

Take your 2 pound Prime Beef Tenderloin Roast and place it in a fry pan with 2 Tablespoons of Extra Virgin Oil and bring to a medium high heat. Sear the Beef Tenderloin Roast on all sides, this recipe is for a medium rare version of Beef Wellington. If you like your beef cooked medium sear the meat longer. Searing the beef will hold in the flavors and juices of the meat. Remove your Prime Beef Tenderloin Roast, and brush on some French Mustard, and set aside to let the beef take on the mustard flavor. The next step in making this Beef Wellington recipe is to prepare the filling. In a food processor add 12 oz. Baby Bella Mushrooms, 3 Rounds of black pepper, 2 tablespoons minced garlic , 2 Tablespoons roasted pine nuts, 1 Tablespoons Sea salt, and 1 Teaspoon Truffle oil. Mix the stuffing ingredients for your Beef Wellington with your food processor to a fine mix. In a dry fry pan place the stuffing mixture and cook until all the moisture is removed from the mixture. On a cutting board lay out some plastic rap and lay the 8 thin slices of Italian Prosciutto Ham out to the size of your roast. The next step is to spoon on the cooked mushroom stuffing onto the ham, spread the mixture so that it spreads the ham completely. Place the Prime Beef Tenderloin Roast onto the ham and stuffing mixture and roll the ham over the beef. You can now place the raped beef in the refrigerator to let it set for about ½ hour. Remove the 1 package of puff pastry dough and place enough dough on the plastic rap to cover the beef. Rap the phyllo dough dough as shown in the video, over the Prime Beef Tenderloin Roast. Roll the phyllo dough dough tightly around your Beef Wellington. Brush the egg yoke on to the phyllo dough dough. Place in a 250 deg oven and cook for 20 minutes. Remove the beef Wellington from the oven and let it rest for 10 minutes, cut and serve.