Beef Wellington

From: Mica & Seth
Cooking Time: 1 hour and 30 minutes
Serves: 6

Ingredients

2 lb Mariposa Ranch Grass Fed Beef Tenderloin
Kosher salt to taste
Black pepper to taste
Olive oil
1 lb mushrooms (we used half cremini, half shiitake)
4 thin slices ham or prosciutto
2 Tbsp yellow mustard
7 oz puff pastry
2 egg yolks, beaten

Directions

Season beef generously with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown).
Remove the beef from the pan and let cool. Once cooled, brush on all sides with mustard.
Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.
When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool.
Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
Place the beef filet in the middle and roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.
Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
Preheat oven to 400°F.
On a lightly floured surface, roll out the puff pastry sheet so it can wrap around the beef.
Remove from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs.
Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap).
Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
Place the pastry-wrapped beef in a baking pan. Brush the exposed surface again with beaten eggs.
Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
Bake in oven: Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer and remove from oven at 125-130°F.
Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

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Beef Wellington

Beef Wellington

From: Mica & Seth
Cooking Time: 1 hour and 30 minutes
Serves: 6

Ingredients

2 lb Mariposa Ranch Grass Fed Beef Tenderloin

Kosher salt to taste

Black pepper to taste

Olive oil

1 lb mushrooms (we used half cremini, half shiitake)

4 thin slices ham or prosciutto

2 Tbsp yellow mustard

7 oz puff pastry

2 egg yolks, beaten

Directions

Season beef generously with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown).

Remove the beef from the pan and let cool. Once cooled, brush on all sides with mustard.

Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.

When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool.

Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.

Place the beef filet in the middle and roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.

Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

Preheat oven to 400°F.

On a lightly floured surface, roll out the puff pastry sheet so it can wrap around the beef.

Remove from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs.

Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap).

Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.

Place the pastry-wrapped beef in a baking pan. Brush the exposed surface again with beaten eggs.

Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.

Bake in oven: Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer and remove from oven at 125-130°F.

Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

Our Product

Mariposa Ranch Grass Fed Top Sirloin Steak