Beef Wellington

Beef Wellington
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  • 4 thin slices ham (Parma ham if you can get it) or prosciutto
  • 2 egg yolks, beaten
  • 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
  • 2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
  • 1 lb mushrooms (we used half cremini, half shiitake)
  • Canola, grapeseed, or olive oil
  • Salt and pepper
  • + 1 more ingredients
    • 1 lb beef tenderloin fillet

Method 1 Preheat oven to 400°F. 2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the fillet from th...

View full recipe at SpringPad


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