A delicious Beef Wellington roast for your next family get together! With a step by step walk through. Inspired by Chef Ramsay

Yields1 Serving
Prep Time45 mins Cook Time25 mins Total Time1 hr 10 mins

2 lbs Beef Tenderloin Roast

3 tsp Roasted Garlic Mustard

6 Slice of Prosciutto

1 tsp Himalayan Salt

1 tsp Ground Black Pepper

1 Puff Pastry

1 lb Wild Mushrooms

2 eggs

1

First we need the Beef Tenderloin Roast. When ordering the beef tenderloin, be sure to mention you are making a "Beef Wellington". This is a known dish by many Chef's and Butchers and will make it easier for them to give you exactly what you are looking for as it is trimmed differently then a normal Tenderloin roast.

Next we will rub salt and pepper all over the roast. (be generous)

2

Now we need to rub down the roast with our Roasted Garlic Mustard. This will give the beef a little bite, and compliment the flavor tremendously.

3

Next we will need to chop, and cook the wild mushrooms. cooking them, then allowing to cool with enhance so much flavor. don't be shy, add any fresh herbs or spices to the mushrooms as they cook.
just finally chop the mushrooms, then cook in a frying pan for approx 10 minutes on medium.
Once mushrooms are cooked, strain juices, and let cool.

4

Next will be the Prosciutto, Thinly sliced you will need about 6 pieces

5

Lay out the pastry on top of a piece of saran wrap. This is an important step to make the rolling process so much easier.

6

Next, place the prosciutto onto the pastry as seen in picture.

7

Once mushrooms are cooled, paste the cooked mushrooms over the prosciutto.
Next place your tenderloin roast directly in the middle.

8

Now we roll! Using the saran wrap under your pastry, pull the corners and roll your pastry tightly around your roast.
Your prep is done! now cool in the fridge until you are ready to use. But do not keep in the fridge for more then 8 hrs as you risk the dough over proofing.

9

Lastly the Egg wash! before placing into the oven you want to egg wash your wellington so it has a nice golden brown look to it.
just beat your eggs with a little salt and brush over the pastry.

10

Now we bake, preheat your oven to 200C and cook for approx. 20 - 25 minutes for medium rare. 30 minutes for medium.
Let rest for 10 minutes after removing from oven before cutting. This will lock in all those delicious juices.

Ingredients

2 lbs Beef Tenderloin Roast

3 tsp Roasted Garlic Mustard

6 Slice of Prosciutto

1 tsp Himalayan Salt

1 tsp Ground Black Pepper

1 Puff Pastry

1 lb Wild Mushrooms

2 eggs

Directions

1

First we need the Beef Tenderloin Roast. When ordering the beef tenderloin, be sure to mention you are making a "Beef Wellington". This is a known dish by many Chef's and Butchers and will make it easier for them to give you exactly what you are looking for as it is trimmed differently then a normal Tenderloin roast.

Next we will rub salt and pepper all over the roast. (be generous)

2

Now we need to rub down the roast with our Roasted Garlic Mustard. This will give the beef a little bite, and compliment the flavor tremendously.

3

Next we will need to chop, and cook the wild mushrooms. cooking them, then allowing to cool with enhance so much flavor. don't be shy, add any fresh herbs or spices to the mushrooms as they cook.
just finally chop the mushrooms, then cook in a frying pan for approx 10 minutes on medium.
Once mushrooms are cooked, strain juices, and let cool.

4

Next will be the Prosciutto, Thinly sliced you will need about 6 pieces

5

Lay out the pastry on top of a piece of saran wrap. This is an important step to make the rolling process so much easier.

6

Next, place the prosciutto onto the pastry as seen in picture.

7

Once mushrooms are cooled, paste the cooked mushrooms over the prosciutto.
Next place your tenderloin roast directly in the middle.

8

Now we roll! Using the saran wrap under your pastry, pull the corners and roll your pastry tightly around your roast.
Your prep is done! now cool in the fridge until you are ready to use. But do not keep in the fridge for more then 8 hrs as you risk the dough over proofing.

9

Lastly the Egg wash! before placing into the oven you want to egg wash your wellington so it has a nice golden brown look to it.
just beat your eggs with a little salt and brush over the pastry.

10

Now we bake, preheat your oven to 200C and cook for approx. 20 - 25 minutes for medium rare. 30 minutes for medium.
Let rest for 10 minutes after removing from oven before cutting. This will lock in all those delicious juices.

Beef Wellington