Love to look like you're a fancy chef? Well, this Beef Wellington helps you maintain your façade.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 425°F.
2. Trim tenderloin roast and dry with paper towels. Sprinkle liberally with salt and pepper. Preheat pan and then heat oil over medium-high heat until heated through. Add roast, searing on all sides for one to two minutes per side. Allow tenderloin to rest. Next, roughly chop shallot and pulse in food processor. Then, add all mushrooms and stems to food processor. Pulse until mixture resembles coarse crumbs. Return skillet to heat and add mushroom mixture with a pinch of salt. Cook until all liquid has evaporated, about 5-7 minutes. Allow to cool.
3. Place a large piece of plastic wrap on counter. Lay out prosciutto slices in a rectangular fashion the same size as the surface of the tenderloin roast. Then spread the mushroom mixture over the prosciutto. Lightly dry the tenderloin roast with paper towels and then spread the 3 Tbsp. mustard over the tenderloin roast and place in the center of the prosciutto/mushroom mix. Using the plastic wrap, fold all the edges up to completely cover the surface areas of the roast with the edges of the prosciutto and mushroom mixture. Tightly wrap the entire roast in more plastic wrap and place in refrigerator for 20 minutes.
4. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper. Place a cooling rack inside a rimmed baking sheet. Remove the roast from the refrigerator and take off plastic wrap. Place roast squarely in center of puff pastry and fold over, covering all edges. Trim excess pieces and, using egg wash, seal all edges. Then rub egg wash over entire exterior. Cut 3 slits in the top of puff pastry with a sharp knife to allow steam to escape. Place tenderloin and parchment paper on top of cooling rack, and place entire baking sheet in the oven.
5. Cook for 30-35 minutes or until internal temperature on beef roast registers between 125°F and 130°F. Allow to rest 10-15 minutes before slicing thick and serving.