Beef Wellington
- 1 lb beef tenderloin fillet
- Salt and pepper
- Canola, grapeseed, or olive oil
- 1 lb mushrooms (we used half cremini, half shiitake)
- 4 thin slices ham (Parma ham if you can get it) or prosciutto
- 2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
- 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
- 2 egg yolks, beaten
- Produce
- Mushrooms (1 lb)
- Meat
- Beef tenderloin, fillet (1 lb)
- Ham (4 thin slices)
- Condiments
- Mustard, yellow (2 Tbsp)
- Cooking & Baking
- Canola (1)
- Salt and pepper (1)
- Bread & Baked Goods
- Puff pastry (7 ounces)
- Refrigerated
- Egg yolks (2)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published June 17, 2009 (3 years ago).
16 people saved this recipe.
