27 February, 2013
A New York Twist on Beef Wellington!
I had beef wellington the first time I went to London and it blew me away! The amazing flavors combined with the delicate puff pastry. I vowed to make it myself and this is the honest first try. Quite ambitious if I do say so myself! I did cook it a bit more than I should have as it came out a solid medium rather than medium rare that I prefer but it was still really tasty and a very good first attempt! I used New York Strip roast as opposed to tenderloin and I didn’t use the liver pate that the traditional British version has. I don’t care for pate AT ALL! 🙂
What you’ll need:
2.8 pound New York Strip Roast – fat trimmed
1 sheet puff pastry
1/2 pound prosciutto
1 tablespoon dijon mustard
1 cup finely chopped portobella mushrooms
1 shallot finely chopped
if you’re feeling frisky give this a try!