Beef Wellington

Ever watch Hell's Kitchen? I must say I always wonder what Chef Ramsey would say about my cooking, and curious if I could execute his Beef Wellington recipe to his standards. This is a lot of work, and lot of fun to make. For the past 7 years this has been our family Christmas Eve tradition. Such a nice splurge on ourselves. Enjoy this amazing dish anytime of year…you deserve it. Enjoy!

Ingredients:
1 lb beef tenderloin fillet
salt and pepper
olive oil
1 lb sliced baby bella mushrooms
4 thin slices Parma ham
2 TBS yellow english mustard (this year I couldn't find it so I used Webers mustard…English is a hot yellow mustard)
7 oz puff pastry (I used the Pillsbury pastry sheets)
2 egg yolks, beaten

Directions:
1. Preheat oven to 400

2. Heat a TBS or 2 of oil in a large searing pan on high heat. Season the fillet generously with salt and pepper, use more then you think you need…this creates a nice crust. Sear the filet in the pan on ALL sides. Do not remove the filet from the heat until it has had a chance to sear that side…approximately 2-3 minutes per side. Remove from pan and let cool. Once cool brush all sides with mustard.

3. Place the mushrooms in a food processor and puree. Heat a large sauté pan on medium high heat. Scrape the mushrooms into the pan and let them cook down, allowing the mushrooms to release their moisture. When there is no more liquid set mushrooms aside so they can cool.

4. Roll out a large piece of saran wrap. Lay the parma ham on the plastic wrap so they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle and roll the mushroom and ham over the fillet using the plastic wrap so you can make it tight. Wrap the fillet into a tight barrel shape, twist the ends of the plastic wrap and secure. Refrigerate for 20 minutes.

5. On a lightly floured surface, roll out the puffed pastry to a sheet size that will wrap around the entire fillet. Unwrap the fillet from the plastic and place in the middle of the pastry. Brush the edges of the pastry with egg. Covering all the pastry, except where the fillet is. Fold the pastry over the fillet, cutting of any extra pastry. Try to minimize overlap, and press the dough seams together so the fillet is secure inside. Place on a small plate seam side down and brush with egg. Chill for 5-10 minutes.

6. Place pastry wrapped fillet on a baking pan. Brush the exposed surface again with remaining egg. 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 for 25-35 minutes. The pastry should be nice and golden when done. This fillet will come out a nice medium rare.

7. Slice and serve. Enjoy.