Beef “Wellington” with ham and sun-dried tomato pesto in Italian – a detailed recipe for cooking. Share with friends: 
Time: 2 hours. 10 min. Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- From 1.3 kg. up to 1.5 kg. beef tenderloin
- 1 sheet of frozen puff pastry, thaw
- 2 tbsp. l vegetable oil
- 1 tsp salt
- Flour for work
- 8 prosciutto slices 0.5 cm wide.
- 2/3 Art. sun-dried tomato pesto sauce
- 1 egg
- 1/2 tsp sea salt flakes
- Culinary thread
Recipes with similar ingredients: beef, puff pastry, tomatoes sun-dried, sea salt flakes, prosciutto
Recipe preparation:
- Preheat a large frying pan at a moderate heat, and add oil.
- Take the culinary thread, and dress the meat in 4 places, do loop and throw on the notch, pull the twine closer to the place dressings, fasten the knot, and make the next loop. This will help keep meat in shape and not break up. Season with salt and pepper.
- Fry the tenderloin on a pan from all sides to dark brown, 8 – 10 min. Put on a plate and cool to room temperature. Then put in the refrigerator and let cool for 30 minutes.
- Preheat the oven to 220 ° C.
- Lay a layer of puff pastry on a floured surface the wide side in front of you, and roll it into a rectangle the size of 35 x 25 cm. Lay out the prosciutto slices without going to the edge, a little overlap. Place tomato pesto on top. Put the tenderloin slightly above center. Lubricate the edges of the dough with an egg and wrap around meat, close the edges, tuck the seam underneath. You can prepare the meat in advance, and keep in the refrigerator until baking in for 4 hours
- Put the beef Wellington on a baking sheet, and grease egg with a brush. Sprinkle with sea salt. Pierce the dough in several places for the release of steam.
- Bake in the oven for 40 – 45 min. Until the thermometer inserted into the thickest part of the tenderloin will not show 50 ° C. Take out of the oven and let stand for 10 minutes. Cut into thick slices and serve.
