Wicked Wellington
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 1 lb filet of beef
- 2 ounces capicola, hot (6-8 slices)
- 1 lb portabella mushroom
- 1 sheet puff pastry
- 1 teaspoon salt
- 2 tablespoons brown mustard
- 1 egg yolk
directions
- Sear beef, in a preheated pan (cast iron preferred) as quickly as possible on all sides. Set aside to cool.
- Roughly puree mushrooms in food processor with 1 t. salt.
- Cook water out of puree in a hot, dry pan. Be cautious not to burn puree. Set aside to cool.
- On plastic wrap, lay out capicola, slightly overlapping, and spread mushroom puree over ham.
- Generously brush fillet with mustard, then place in center of capicola and mushrooms.
- Carefully and tightly wrap fillet to create a tight cylinder. Gripping plastic wrap from the edges helps and twisting the ends once wrapped keeps the wrap tight. Refrigerate at least 20 minutes.
- Thinly roll out puff pastry to a size that will completely enclose your beef, then carefully unwrap beef and place in center of pastry.
- Brush edges with egg yolk and completely enclose and seal beef in pastry; you may need to trim excess pastry. Egg wash the top once pastry sealed. Refrigerate an additional 10 minutes.
- Transfer to baking sheet lined with parchment, and re-egg wash top and sprinkle with 1 t. salt.
- Bake at 375 for 40 minutes; allow to rest 10 minutes before slicing into 1-1 1/2" slices. Your fillet will be perfectly medium rare -- if you want it done more -- don't eat fillet :).
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RECIPE SUBMITTED BY
PeteVenk
United States