Italian Wellington
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Place a large skillet over medium-high heat and add the oil
2
Tie the tenderloin in 3 or 4 different spots using butcher's twine to keep it tight and together
3
Season all over with the salt
4
Add to the hot pan and sear until evenly dark brown on all sides, 8 to 10 minutes total
5
Remove to a plate and let cool to room
6
Temperature
7
Chill in the refrigerator for 30 minutes
8
Preheat the oven to 425 degrees F
9
Place the puff pastry sheet horizontally on a lightly floured board and roll out to a 14-by-10-inch rectangle
10
Lay the prosciutto slices vertically on the puff pastry, overlapping slightly and leaving a rim exposed pastry around the edges
11
Spoon the tomato pesto down the center of the prosciutto and gently spread to cover the center of the pastry sheet
12
Lay the tenderloin in the center of the puff pastry
13
Brush the edges of the pastry with egg wash, then roll it up around the meat
14
Seal the edges and tuck them under the meat
15
Place the wrapped tenderloin on a nonstick baking sheet and brush all over with egg wash
16
Sprinkle with the flaky sea salt and poke a few small holes in the top of the pastry
17
Bake for 40 to 45 minutes, until an instant-read thermometer inserted in the thickest part of the tenderloin reads 125 degrees F
18
Remove from the oven and let rest for 10 minutes
19
Slice into thick slices and serve