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195. Dijon Prosciutto Beef Wellington!



Gordon Ramsay's center cut beef loin seared and baked, with a delicious coat of dijon and prosciutto.

Ingredients
    Directions
    1. Heat a large pan on medium high heat and add a good amount of oil. Season your beef loin with sea salt, and fresh ground pepper. Sear your beef loin all around for about 7 minutes to get a nice char on your loin. Take out and set aside.
    2. Brush a coat of dijon mustard all around your beef loin. Set aside. Add some butter to the pan and reheat on medium high heat. Toss in your chopped mushrooms, chopped shallots, and chopped garlic. Stir fry for about 8 minutes. 
    3. Lay out a large sheet of plastic wrap on the table. Lay out lots of prosciutto on your plastic wrap overlapping. Spread your mushroom mixture on your prosciutto.
    4. Place your beef loin at one end of your mushroom spreaded prosciutto. Roll your beef loin tightly using your plastic wrap to keep it tight. Twist the ends of your plastic wrap tightly to seal. Place in the fridge for about 30 minutes.
    5. Place another large piece of plastic wrap down on the table. Place a large square of puff pastry on your plastic wrap. Remove the plastic wrap from your beef loin. Place your beef loin at one end of your puff pastry and roll tightly using your plastic wrap. Twist the ends tightly to secure. Place in the fridge for about 30 minutes.
    6. Preheat your oven to 400 degrees. Remove the plastic wrap from your beef loin. Brush your wellington with an egg wash, score designs in your pastry if you'd like. Bake in the oven for 40 minutes at 400 degrees. Take out, let it rest 7 minutes, slice and enjoy!

    Photograph by Dale Cruse "Beef Wellington" Licensed under CC BY 2.0


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