DifficultyIntermediate

This Beef Wellington recipe is made with puff pastry.

Yields2 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Bone Suckin' Beef Wellington
1

In a skillet, heat oil on medium-high and sear all sides of the tenderloin fillets. Set the fillets aside to cool. Once the fillets are cool, brush on all sides with Bone Suckin’® Sweet Spicy Mustard.

2

In a food processor, puree mushrooms. Place the pureed mushrooms in a medium-high skillet and let them cook down about 10 minutes. Set the mushrooms aside to cool.

3

Preheat the oven at 400˚ F.

4

On a sheet of plastic wrap lay out prosciutto, two slices, side by side and across side by side. Spread the mushroom puree over prosciutto pieces. Place the seared tenderloin in the center of the covered prosciutto. Wrap the tenderloin with prosciutto and then cover with plastic wrap and refrigerate for 30 minutes.

5

On a lightly floured surface, unroll or unfold the puff pastry dough. Cut the dough in half and roll each piece out large enough to completely cover the prosciutto covered tenderloin.

6

Wrap the tenderloin with dough and cut off any excess dough.

7

Place the tenderloins on a parchment covered baking sheet, seam side down. Brush the entire puff pastry with a beaten egg yolk. Chill for 10 minutes and re-brush pastry. Score the top of pastry with three lines; do not go all the way through dough.

8

Place in the oven and bake for 25 minutes. The internal temperature should be 130˚ F for medium-rare steak or cook longer for well done for steak recipes. Enjoy!

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Ingredients

Directions

1

In a skillet, heat oil on medium-high and sear all sides of the tenderloin fillets. Set the fillets aside to cool. Once the fillets are cool, brush on all sides with Bone Suckin’® Sweet Spicy Mustard.

2

In a food processor, puree mushrooms. Place the pureed mushrooms in a medium-high skillet and let them cook down about 10 minutes. Set the mushrooms aside to cool.

3

Preheat the oven at 400˚ F.

4

On a sheet of plastic wrap lay out prosciutto, two slices, side by side and across side by side. Spread the mushroom puree over prosciutto pieces. Place the seared tenderloin in the center of the covered prosciutto. Wrap the tenderloin with prosciutto and then cover with plastic wrap and refrigerate for 30 minutes.

5

On a lightly floured surface, unroll or unfold the puff pastry dough. Cut the dough in half and roll each piece out large enough to completely cover the prosciutto covered tenderloin.

6

Wrap the tenderloin with dough and cut off any excess dough.

7

Place the tenderloins on a parchment covered baking sheet, seam side down. Brush the entire puff pastry with a beaten egg yolk. Chill for 10 minutes and re-brush pastry. Score the top of pastry with three lines; do not go all the way through dough.

8

Place in the oven and bake for 25 minutes. The internal temperature should be 130˚ F for medium-rare steak or cook longer for well done for steak recipes. Enjoy!

Bone Suckin’ Beef Wellington