Inside Out Beef Wellington

1
Kathy Griffin

By
@bamagirl125

Saw this on Food Network. Made it for our Valentine Dinner. Will be making this again. I did change a couple of things so it is not exactly the way they made it

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-3
Cook:
30 Min
Method:
Bake

Ingredients

  • 2
    boneless ribeyes
  • 1
    puff pastry sheet, thawed
  • 1/2 c
    english mustard( or 1/4 c regular and 1/4 spicy mustard)
  • 1 Tbsp
    olive oil, extra virgin
  • 1
    egg ( for egg wash)
  • ·
    salt and pepper
  • SAUTEED MUSHROOM SAUCE

  • 2 Tbsp
    butter
  • 2 Tbsp
    olive oil, extra virgin
  • 1 1/2 lb
    fresh mushrooms ( shiitake, oyster, baby bella, cleaned & stems removed)
  • 1/2 c
    heavy cream
  • 2 Tbsp
    english mustard or mustard mix
  • ·
    salt and pepper
  • 1 clove
    garlic, minced

How to Make Inside Out Beef Wellington

Step-by-Step

  1. Preheat oven to 350 degrees F, and preheat grill to medium.
    Season beef with salt and pepper and set aside.
    Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment.
  2. In a small bowl beat egg with a little water added, brush pastries with egg wash and bake for 25 minutes or until golden brown and cooked through.Rub ribeyes with oil, sprinkle with salt and pepper, grill for 2-3 minutes each side, transfer to sheet pan or iron skillet and finish baking in oven to desired doneness. Place on cutting board cover with foil and let rest for 5-10 minutes before slicing. Slice beef into 1/4 inch slices , place beside pastry and top with sauteed mushroom sauce
  3. While the beef is cooking make the mushroom sauce. In a large skillet add olive oil, garlic and mushrooms, saute mushroom 5 minutes or until tender, add heavy cream and cook on medium for another 5 minutes, remove from heat, stir in butter and mustard, serve over pastries and beef.
  4. ***NOTE*** English mustard is a little strong to me so you may want to play around with the taste, maybe add some dijon to it to tone it down some, or maybe make your own, I used the English when I made this but, I then made up some with regular & spicy to give to my niece who will be making it soon, I like the mustard mix better,

Printable Recipe Card

About Inside Out Beef Wellington

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American




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