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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef Wellington) It is out of this world and great for company. Ingredients:
2 (6 ounce) pork tenderloin |
4 ounces boursin cheese |
1 tablespoon olive oil |
6 ounces prosciutto (3 oz per tenderloin) |
2 sheets puff pastry, rolled to a 16 x 12 inch rectangle |
1 egg, beaten with |
1 tablespoon water |
Directions:
1. Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1 deep incision down the length of each and stuff each one with half of the cheese.
2. Roll prosciutto around each tenderloin.
3. Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
4. Chill thoroughly.
5. Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
6. Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
7. Cover with plastic and chill 1 hr (up to 24 hrs).
8. Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
9. Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).
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