MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Wellington
Categories: Beef, Pork, Mushrooms, Pastry, Herbs
Yield: 9 servings

3 lb Center-cut beef tenderloin
2 oz Pancetta or bacon; fine
- chopped
2 tb Unsalted butter
12 oz Mushrooms; very finely
- chopped
1 Shallot; diced
2 tb Extra-virgin olive oil; more
- for drizzling
2 cl Garlic; minced
2 ts Fresh thyme leaves
1 tb Dry sherry or dry vermouth
Salt & black pepper
2 tb Dijon mustard
10 (to 12) thin slices
- prosciutto
1 lg Egg
16 oz Puff pastry; thawed *

Using kitchen twine, tie the tenderloin into a 12" log,
folding the thinner end onto itself. (Use your hands to
squeeze the meat into a log. You can be aggressive
here.)

Place pancetta in a cold 12" skillet. Cook over medium
heat, stirring occasionally, until pancetta starts to
brown, 6 to 8 minutes.

Add butter, raise heat to high, and stir in mushrooms
and shallot. Cook until the liquid released by the
mushrooms has cooked off, 4 to 7 minutes. Reduce heat to
medium and continue to cook until mushrooms are browned,
stirring frequently, another 18 to 23 minutes. (Take
your time here, you want a deep golden color for the
best flavor.) Scrape bottom of the skillet as necessary
to prevent burning.

If the pan looks dry, drizzle in a little olive oil,
then stir in garlic and thyme leaves. Cook until
fragrant, another 1 to 2 minutes. Stir in sherry,
scraping up the browned bits on the bottom of the pan.
Scrape mixture into a medium bowl to cool. (Do not add
salt at this point.)

In the same skillet, heat 2 tablespoons olive oil over
medium-high. Season beef generously with salt and
pepper, then sear on all sides until browned, 1 to 2
minutes per side. Transfer to a plate, and cool
slightly. Remove any twine. Brush meat all over with
mustard.

On a clean work surface, overlap long sheets of plastic
wrap (about 15" X 15"). Place prosciutto slices on top
to make about a 14-by-7-inch rectangle, arranging them
in an even layer and overlapping the pieces slightly.
Spread cooled mushroom mixture on top.

Place beef along one long end of the prosciutto slices,
and roll prosciutto tightly around beef. Wrap tightly
with plastic wrap, twisting both ends like a candy
wrapper. Chill in the refrigerator for at least 30
minutes and up to overnight.

Meanwhile, heat oven to 400ºF/205ºC, and line a rimmed
baking sheet with parchment paper. In a small bowl,
whisk together egg and 1 teaspoon water. Lay puff pastry
out on the prepared baking sheet, lightly draping over
edges. (The pastry needs to be at least 14-inches long
and 13-inches wide to cover the beef; if not, roll it
out as needed.)

Carefully unwrap and place chilled log along the edge of
one long side of puff pastry. Roll beef up tightly, then
place it seam-side down on the baking sheet. Tuck puff
pastry over the ends of the beef to cover them, pinching
to seal and folding underneath. Brush top and sides of
pastry with egg wash, and use a small sharp knife to cut
a few slits into the top of the pastry.

Bake until a thermometer inserted in the center reads
115ºF/46ºC for rare, 25 to 35 minutes. (This timing
will yield rare pieces at the thicker end and medium
done pieces at the thinner end of the loin.) Remove from
oven and let rest for 10 minutes, then slice and serve
while warm.

* You really do need a full pound of puff pastry here to
cover all the meat, so if your package weighs less (some
brands weigh 12 ounces), you’ll need to supplement with
another package.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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