Beef Wellington with ham and Italian sun-dried tomato pesto sauce

Votes: 1

How to Make - Italian Beef Wellington with Ham and Sun-Dried Tomato Pesto

Time: 2 hours 10 minutes
Complexity: average
Servings: 8 - 10

Beef Wellington with ham and sun-dried tomato pesto sauce, Italian style - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

From 1.3 kg to 1.5 kg of beef tenderloin
1 sheet frozen puff pastry, thawed
2 tablespoons of vegetable oil
1 teaspoon of salt
Flour for work
8 slices prosciutto, 0.5 cm wide.
2/3 cup sun-dried tomato pesto sauce
1 egg
1/2 tsp sea salt flakes
Culinary floss

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, puff pastry, sun-dried tomatoes, sea salt flakes, prosciutto

Cooking the dish according to the recipe:

Heat a large skillet over medium-high heat and add oil.
Take kitchen twine and tie the meat in four places, making a loop and draping it over the tenderloin. Pull the twine closer to the tie, secure the knot, and make another loop. This will help keep the meat in shape and prevent it from falling apart. Season with salt and pepper.

Pan-fry the tenderloin on all sides until dark brown, 8 to 10 minutes. Transfer to a plate and cool to room temperature. Then refrigerate and chill for 30 minutes.
Preheat oven to 220°C.
Place the puff pastry sheet on a floured surface with the wide side facing you and roll it out into a rectangle measuring 35 x 25 cm.

Lay the prosciutto slices out, overlapping them slightly, without going all the way to the edges. Top with tomato pesto. Place the tenderloin slightly above the center. Brush the edges of the dough with egg wash and fold it around the tenderloin, sealing the edges and tucking the seam underneath.

You can prepare the meat in advance and keep it in the refrigerator until roasting time. 4 h.
Place the beef Wellington on a baking sheet and brush with egg wash. Sprinkle with sea salt. Prick the dough several times to allow steam to escape.
Bake in the oven for 40-45 minutes, until a thermometer inserted into the thickest part of the tenderloin registers 122°F (50°C). Remove from the oven and let rest for 10 minutes. Slice thickly and serve.