Recipe by deb k
Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef Wellington) It is out of this world and great for company.
Top Review by LaceySingh
This turned out excellent and was actually very easy! I've always head that this type of dish is extremely difficult to do, but I did it and I feel like a rockstar lol! The only thing I did differently was I used a store bought pie crust that I rolled out fairly thin because my store doesn't carry the puff pastry. My husband loved it, he thought it was the best piece of pork he's ever had!
- 2 (6 ounce) pork tenderloin
- 4 ounces boursin cheese
- 1 tablespoon olive oil
- 6 ounces prosciutto (3 oz per tenderloin)
- 2 sheets puff pastry, rolled to a 16 x 12 inch rectangle
- 1 egg, beaten with
- 1 tablespoon water
Directions See How It's Made
- Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
- Roll prosciutto around each tenderloin.
- Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
- Chill thoroughly.
- Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
- Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
- Cover with plastic and chill 1 hr (up to 24 hrs).
- Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
- Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).