How to make
1 tbsp (15 mL)PC®Safflower Oil
4Beef tenderloin medallions (about 5 oz/150 g each), cut 1-1/2 inches (4 cm) thick
1/2 tsp (2 mL)Sea salt
1/2 tsp (2 mL)Cracked black pepper
4 slicesPC®Splendido Prosciutto
1 sheetPC®Butter Puff Pastry, thawed but cold
1/2 cup (125 mL)35% whipping cream
4 tsp (20 mL)PC®Black Label Tarragon Prepared Mustard
How to make
- Step 1
In large nonstick frying pan, heat oil over high heat. Sprinkle beef with salt and pepper. Place in frying pan; sear for about 1 minute per side. Transfer to plate, reserving pan drippings. Refrigerate beef for 15 minutes.
- Step 2
Preheat oven to 450°F (230°C). Line rimmed baking sheet with parchment paper. Pat beef dry with paper towel. Lay prosciutto slices on cutting board; place one medallion on each slice. Wrap prosciutto around beef; set aside.
- Step 3
Unroll puff pastry onto floured work surface; lightly dust top of pastry with flour. Using rolling pin, gently roll out pastry to form a 12-inch (30 cm) square; cut into 4 equal quarters. Working quickly, place one medallion on each pastry square; wrap pastry over tenderloin to cover completely, gently stretching pastry as you go. Pinch pastry edges together to seal. Turn Wellingtons over and place on prepared baking sheet seam side down. Using pastry brush, brush all over with beaten egg. Using sharp knife, cut slit in top of each Wellington.
- Step 4
Bake in lower third of oven for 12 to 15 minutes or until pastry is golden and crispy and beef is cooked to desired doneness.
- Step 5
Meanwhile, return frying pan with pan dripping to stovetop over medium-high heat. Once hot, add 3 tbsp (45 mL) water. Using wooden spoon, scrape up browned bits on bottom of pan for about 1 minute. Pour in cream and mustard, whisking to combine. Reduce heat to low; simmer for 2 to 3 minutes, stirring occasionally. Serve alongside Wellingtons.