Wicked Wellington

"Maintaining traditions while including a few offbeat items often makes a memorable and fantastic meal. This Wellington recipe pays homage to its formal roots, while changing just enough to make things unique. A truly classy and delectable meal for a special occasion or an upscale evening delight."
 
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Ready In:
1hr
Ingredients:
7
Yields:
6 slices
Serves:
6
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ingredients

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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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