Ground Beef Wellington
- 1 tablespoon olive oil
- 1 lb ground beef (80/20 picture; leaner would be better)
- ½ cup onion, diced
- ½ cup Cremini mushrooms, diced
- ½ cup fennel, diced
- 1 clove garlic, minced
- Salt & pepper
- ¼ cup brown mustard
- 4 slices prosciutto
- 8 oz pastry dough
- 1 egg yolk, beaten
- Saute onions, mushrooms, fennel and garlic until onions are translucent. Salt and pepper generously.
- Add to ground beef and shape into 6" roll.
- Brush mustard on roll to cover.
- Unroll a generous amount of plastic wrap and slightly overlap four slices of prosciutto on top.
- Place beef on top of the prosciutto and roll, using the plastic wrap to create a tight roll.
- Place roll in refrigerator for 10 minutes.
- Shape pastry dough into a square large enough to completely cover roll, and place on a new sheet of plastic wrap.
- Remove beef and prosciutto from plastic wrap and place on one end of rolled pastry.
- Roll beef and prosciutto in pastry to encase, trimming any extra pastry dough.
- Tighten the plastic wrap and place in refrigerator for 10 minutes.
- Preheat oven to 350° F.
- Remove roll from refrigerator and remove plastic wrap.
- Place on baking sheet and lightly score top of pastry.
- Brush egg wash on entire pastry.
- Bake at 350 for 20 - 30 minutes until beef is cooked and pastry is golden.
Recipe by Tasty Raisin at http://www.tastyraisin.com/2014/03/01/4/
3.2.1275