Beef Wellington

Beef Wellington

Some of you may have heard of this beef dish dating back to the 1960's prime era. The younger generation may not know of this delicious dish. A lot of these famous dishes are slowly making their way back on young peoples dinner tables. It's about time, we bring back the old favorites.
With all the craziness of the holiday season and getting ready to make the perfect Christmas meal? Should you consider the usual oven baked ham or a roasted turkey,  or maybe consider Beef Wellington?
Beef Wellington uses beef tenderloin (Fillet Mignon) with ground mushroom, shallots, some thyme and saute with butter  on top of the fillet mignon, then wrap with prosciutto (thinly sliced seasoned ham with a nice combination of fat) over the mushroom mixture then wrap the whole fillet mignon with puff pastry dough and closing the puff pastry with the smooth side on top of mushroom mixture tying all sides to the bottom and squeeze pastry dough close tightly.
Brush egg wash on top of puff pastry to bring out a beautiful golden crust.
Bake at 425 for 40 minutes. Why such a high temperature. The dough you are using isn't plain dough but puff pastry. At higher temperatures, it will allow the pastry to develop thin layers of dough for a crisp flaky crust. But remember this, fillet mignon is the most tenderness part of the cow, so don't overcook this precious tenderloin. It should be medium  done. Each
 guest will get one Beef Wellington. Add some veggies and a carbohydrate like potato or rice.
Simple and easy.
By Chef Woo Can at www.chefwoocan.com
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