Traditional Beef Wellington - Carême Pastry

Name: Traditional Beef Wellington - Carême Pastry
Ingredients: 2 (375g packets) Carême All Butter Puff Pastry, defrosted (or 1 if not making lattice); 650g beef tenderloin (even thick centre cut), room temperature; 6-8 slices of good quality prosciutto; 2 tablespoons canola oil (or other high temp cooking oil); ¼ Cup Dijon mustard; 2 Egg yolks, lightly whisked; Flaked sea salt, for baking; Salt and pepper, to taste.; 500g swiss brown mushrooms, finely chopped; 2 French shallots, finely chopped; 3 garlic cloves, finely chopped; 2 tablespoons olive oil; 3 tablespoons whiskey (optional); 2 sprigs fresh thyme, leaves removed; ½ cup all-purpose flour; 300ml full cream milk; 2 eggs; Salt, to taste.; Add the whiskey and thyme leaves, then cook for a further 2 minutes.; Transfer to a bowl and set aside to cool completely.; In a large pan, add the canola oil and preheat on medium-high. Pat the beef tenderloin with some paper towel to dry it, and liberally season all sides and ends of the beef with salt and pepper.; Combine the flour, milk and egg in a bowl and season with a pinch of salt, then whisk until completely smooth.; Repeat with the remaining batter, buttering the pan for every second crepe.

www.caremepastry.com.au

Traditional Beef Wellington with beef tenderloin smothered in mustard, mushroom duxelles and salty prosciutto, encased in flaky puff pastry.

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Ingredients

2 (375g packets) Carême All Butter Puff Pastry, defrosted (or 1 if not making lattice)
650g beef tenderloin (even thick centre cut), room temperature
6-8 slices of good quality prosciutto
2 tablespoons canola oil (or other high temp cooking oil)
¼ Cup Dijon mustard
2 Egg yolks, lightly whisked
Flaked sea salt, for baking
Salt and pepper, to taste.
500g swiss brown mushrooms, finely chopped
2 French shallots, finely chopped
3 garlic cloves, finely chopped
2 tablespoons olive oil
3 tablespoons whiskey (optional)
2 sprigs fresh thyme, leaves removed
½ cup all-purpose flour
300ml full cream milk
2 eggs
Salt, to taste.
Add the whiskey and thyme leaves, then cook for a further 2 minutes.
Transfer to a bowl and set aside to cool completely.
In a large pan, add the canola oil and preheat on medium-high. Pat the beef tenderloin with some paper towel to dry it, and liberally season all sides and ends of the beef with salt and pepper.
Combine the flour, milk and egg in a bowl and season with a pinch of salt, then whisk until completely smooth.
Repeat with the remaining batter, buttering the pan for every second crepe.