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4052 5057 4096 R090

4052 Viking Oak Smoked Beef Wellington with Long Peppers

4052 Viking Oak Smoked Beef Wellington with Long Peppers

Thoroughly season both sides of the fillet with Viking Oak Smoked Salt and Ground Long Pepper. In a skillet over medium high heat, add the Olive Oil. and sear all sides of the fillet, including both ends. Remove from the pan and immediately brush English Mustard on all sides. Then allow to cool on a rack.

In a food processor, finely chop mushrooms. Cook them over medium heat in a dry pan to extract as much water as possible. This should take about 5 minutes. Season with Cyprus Wild Mushroom Salt and Fresh Ground Long Pepper.

Lay plastic wrap on a flat surface.

Gently arrange overlapping pieces of prosciutto on top of the plastic wrap. Spread a thin layer of mushrooms on top of the prosciutto. Place the fillet in the center.

Lift up on the plastic wrap and roll the ingredients as tightly as possible into a log shape. Twist the ends of the plastic tightly and tape them down to prevent unraveling. Chill for a least 10 minutes.

Roll out the puff pastry dough until big enough to encapsulate the fillet. Remove the plastic wrap and place the fillet in the middle of the dough. Brush the edges of the dough with the egg yolk to help the ends stick together. Using the same technique as earlier use the plastic wrap to help you form the ingredients into a log, twist the ends, and refrigerate.

When ready to cook, preheat the oven to 400°. Brush the pastry with egg wash and season with Cyprus Wild Mushroom Salt. Cook for 35 minutes. Remove from the oven and rest for at least 10 minutes before cutting into 1” thick slices.

- 1 pound Fillet of Beef Tenderloin

- 1 tablespoon (4052) Viking Oak Smoked Salt

- 1 tablespoon (5057) Long Pepper "Wild Picked", freshly ground

- 3 tablespoons Olive Oil

- 2 tablespoon English Mustard

- 6 ounces Baby Portobello Mushrooms

- 1 tablespoon (5007) Garlic Powder

- 4 ounces Prosciutto di Parma

- 1 sheet of puff pastry

- 2 egg yolks, whisked together

- ½ teaspoon (4096) Cyprus Wild Mushroom Salt (Flake)

Serve with our Red Wine Mushroom Sauce recipe

A decadent dish with our top ingredients




More Information
SKU 4052 5057 4096 R090


Prep Time 45 Minutes
Cook Time 40 Minutes
Total Time 90 Minutes
Yield 6 Slices
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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