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  • Beef Wellington

Beef Wellington

The easiest and best Harissa succotash ever made

    Duxelles:

    4 cup cremini mushrooms, finely chopped

    3 garlic cloves, crushed

    1 shallot, chopped

    2 sprigs fresh thyme leaves

    1 tbsp fresh rosemary, finely chopped

    ½ tsp Amola Garlic & Rosemary Salt

    ½ tsp Penja Black Peppercorns, ground

    2 tbsp EVOO

     

    2-3lb beef tenderloin

    3 tbsp Wild Mushroom & Sage Infused Olive Oil

    ½ tbsp Amola Garlic & Rosemary Salt

    ½ tbsp Penja Black Peppercorns, ground

    8 prosciutto slices

    2 tbsp Fallot Tarragon Mustard

     

    1 sheet puff pastry, thawed

    1 egg, beaten

    1 whipping cream

Notes:

METHOD

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