Beef Wellington Italian style

Ingredients:


Filet from local butcher- 2 lb (unseasoned)
Baby Bella mushrooms- 3 pints (rough chop)
Duck liver pate’ (Foie gras) - 6 ounces
Fresh parsley-small handful (chopped)
Sea salt
Fresh ground pepper
Parma Prosciutto 8-10 slices
Puff pastry- 2 large sheets of puff (about 12-16 inch squares)
Butter 2 tablespoons
Extra virgin olive oil 3 tablespoons
Egg Wash- One egg and one ounce milk (beaten)

Instructions:


Large skillet
Large basking pan
Plastic wrap
Probe thermometer
Food processor
Food brush


Take filet out of package and pat dry on a cookie sheet, then sprinkle entire filet with kosher salt and freshly ground pepper leave out at room temp. In the meantime   heat a large skillet, with olive oil and butter, when butter melts add mushrooms and sauté until moisture from mushrooms has evaporated (about 15-20 minutes) and they are mostly dry. After mushrooms are finished cooking add salt to taste careful not to over or under season, taste frequently, and then add parsley.


Next add mushrooms and pate' to food processor and mix until finely ground (like a rough paste). Next take mushroom and pate mixture and liberally coat entire filet. This is the tricky part, lay out a long sheet of plastic wrap (enough to cover entire filet) then lay out the prosciutto across the wrap slice by slice. (Hint the idea here is to roll it like sushi).  Place filet at the bottom of the plastic wrap and simply roll it up in the plastic wrap then chill for one hour, to help hold it together.


Next preheat oven to 375 degrees and remove filet from refrigerator. Lay out puff pastry on clean working surface then carefully unwrap filet and place on pastry. Carefully close pastry all around the filet. Then carefully turn it over, fold under and cut away the excess. With excess puff pastry form small hearts and place on top of Wellington. Now brush on egg wash and carefully insert probe so that it reaches the middle of the meat and is not all the way through possibly touching the bottom and thus giving an inaccurate reading.


Place in oven for about 30-50 minutes; most importantly look for the internal temperature to reach 127 degrees for medium rare. Remove from oven and let cool uncovered for 10 minutes before carving serve with a red Italian wine perhaps a Magliocco, Aglianico, a nice Amarone would also be a nice choice.


And of course you could always go with a cabernet sauvignon, there are several from Italy that are excellent. As a matter of fact the "Super Tuscans" are Italian Cabernet blends.


Bon Appetito!



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