CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb25   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beef Wellington   
    Categories: Beef, Pork, Mushrooms, Pastry, Herbs   
         Yield: 9 servings   
       
         3 lb Center-cut beef tenderloin   
         2 oz Pancetta or bacon; fine   
              - chopped   
         2 tb Unsalted butter   
        12 oz Mushrooms; very finely   
              - chopped   
         1    Shallot; diced   
         2 tb Extra-virgin olive oil; more   
              - for drizzling   
         2 cl Garlic; minced   
         2 ts Fresh thyme leaves   
         1 tb Dry sherry or dry vermouth   
              Salt & black pepper   
         2 tb Dijon mustard   
        10    (to 12) thin slices   
              - prosciutto   
         1 lg Egg   
        16 oz Puff pastry; thawed *   
       
     Using kitchen twine, tie the tenderloin into a 12" log,   
     folding the thinner end onto itself. (Use your hands to   
     squeeze the meat into a log. You can be aggressive   
     here.)   
        
     Place pancetta in a cold 12" skillet. Cook over medium   
     heat, stirring occasionally, until pancetta starts to   
     brown, 6 to 8 minutes.   
        
     Add butter, raise heat to high, and stir in mushrooms   
     and shallot. Cook until the liquid released by the   
     mushrooms has cooked off, 4 to 7 minutes. Reduce heat to   
     medium and continue to cook until mushrooms are browned,   
     stirring frequently, another 18 to 23 minutes. (Take   
     your time here, you want a deep golden color for the   
     best flavor.) Scrape bottom of the skillet as necessary   
     to prevent burning.   
        
     If the pan looks dry, drizzle in a little olive oil,   
     then stir in garlic and thyme leaves. Cook until   
     fragrant, another 1 to 2 minutes. Stir in sherry,   
     scraping up the browned bits on the bottom of the pan.   
     Scrape mixture into a medium bowl to cool. (Do not add   
     salt at this point.)   
        
     In the same skillet, heat 2 tablespoons olive oil over   
     medium-high. Season beef generously with salt and   
     pepper, then sear on all sides until browned, 1 to 2   
     minutes per side. Transfer to a plate, and cool   
     slightly. Remove any twine. Brush meat all over with   
     mustard.   
        
     On a clean work surface, overlap long sheets of plastic   
     wrap (about 15" X 15"). Place prosciutto slices on top   
     to make about a 14-by-7-inch rectangle, arranging them   
     in an even layer and overlapping the pieces slightly.   
     Spread cooled mushroom mixture on top.   
        
     Place beef along one long end of the prosciutto slices,   
     and roll prosciutto tightly around beef. Wrap tightly   
     with plastic wrap, twisting both ends like a candy   
     wrapper. Chill in the refrigerator for at least 30   
     minutes and up to overnight.   
        
     Meanwhile, heat oven to 400ºF/205ºC, and line a rimmed   
     baking sheet with parchment paper. In a small bowl,   
     whisk together egg and 1 teaspoon water. Lay puff pastry   
     out on the prepared baking sheet, lightly draping over   
     edges. (The pastry needs to be at least 14-inches long   
     and 13-inches wide to cover the beef; if not, roll it   
     out as needed.)   
        
     Carefully unwrap and place chilled log along the edge of   
     one long side of puff pastry. Roll beef up tightly, then   
     place it seam-side down on the baking sheet. Tuck puff   
     pastry over the ends of the beef to cover them, pinching   
     to seal and folding underneath. Brush top and sides of   
     pastry with egg wash, and use a small sharp knife to cut   
     a few slits into the top of the pastry.   
        
     Bake until a thermometer inserted in the center reads   
     115ºF/46ºC for rare, 25 to 35 minutes. (This timing   
     will yield rare pieces at the thicker end and medium   
     done pieces at the thinner end of the loin.) Remove from   
     oven and let rest for 10 minutes, then slice and serve   
     while warm.   
        
     * You really do need a full pound of puff pastry here to   
     cover all the meat, so if your package weighs less (some   
     brands weigh 12 ounces), you’ll need to supplement with   
     another package.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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