And while beef Wellington is a scrumptious and impressive centerpiece, frankly, it’s murder on my wallet.
That’s because the tenderloin that runs through the center carries a hefty price tag.
In that spirit, Id like to encourage you to Wellington anything you damn well just.
What is beef Wellington?
Its baked until gloriously crisp and browned.
When you slice into it, youre rewarded with many concentric layers of rich, umami-laden treats.
Its a gorgeous presentation in which every component plays a role in this gratifying experience.
All things considered, it certainly rivaled the classic.
Id say on average more folks slap together meatloaf than sear up a chateaubriand on a regular basis.
Cook your protein
Whatever it is youre using, cook it to about 80% to 90% doneness.
Let it cool to room temperature.
Make the duxelles
Duxelles is the French term for a rough chopped mushroom paste.
There should be no mushroom juice pooling up in the pan when youre done.
Set it aside to cool.
Use a rolling pin to flatten out the pastry and make it a bit bigger.
Spread the cooled duxelles onto the prosciutto to make a thin but complete layer.
Using a pastry brush, spread a thin layer of dijon mustard all over the protein.
This tastes great but also helps the bits of mushroom adhere to the meat.
Place the protein along the long side of the prosciutto and duxelles plank.
If youre using several small hunks of chicken or eggs, just line them up.
Use the plastic wrap to move the meat off to the side.
Bake the Wellington
Egg wash the puff pastry.
Let it rest seam-side down.
Pinch the edges shut securely.
Place the Wellington on a parchment-lined baking sheet and egg-wash the outside.
Bake it at 425F for about 25 to 35 minutes, or until the pastry is well-browned and risen.
