Quality 2.5 to 3.5lb roast, phyllo sheets (1 full package), 20 or so fresh white mushrooms, thinly sliced prosciutto, 4 slices of cambaloza or Swiss cheese, I stick melted butter.
Marinade ingredients: 1/2 cup wine, Pinot noir is best, 3 TBLSP fresh chopped thyme, 3 cloves garlic, minced or pressed, full teaspoon course ground pepper, 1/4 cup olive oil.
Thoroughly blend all marinade ingredients. Cut roast into 4 or 6 equal “ steaks. Quickly and lightly brown on both sides. Just. Set on platter, cool a short while. In a container large enough for the steaks to work with easily, add marinade and meat portions. Cover, and turn to coat all very well. Place in refrigerator for 24 hours. Turn/toss a couple of times during this rest. This is so the meat will absorb the maximum amount of the marinade and give the supper the specific flavors. Day of supper: Take meat out of fridge. Slice mushrooms thin, toss in hot oil until barely golden. Turn on paper towel and pat as dry as possible. For each steak, place five phyllo sheets, one at a time heavily buttered, on baking pan. Evenly distribute sliced mushrooms. Wrap steak in prosciutto, place cheese slice on steak, place steak in middle of phyllo, wrap burrito style, pinch seam, and brush butter again. Bake in moderate to hot oven uncovered (400) for 15 to 20 minutes. You will want more…trust me!
Footnote: if you really want the exotic flavor of Cambaloza but it’s unavailable or too pricey, a blue cheese or Gorgonzola will work, though it will take more careful work as it crumbles easily. But..you can do it!
Quality 2.5 to 3.5lb roast, phyllo sheets (1 full package), 20 or so fresh white mushrooms, thinly sliced prosciutto, 4 slices of cambaloza or Swiss cheese, I stick melted butter.
Marinade ingredients: 1/2 cup wine, Pinot noir is best, 3 TBLSP fresh chopped thyme, 3 cloves garlic, minced or pressed, full teaspoon course ground pepper, 1/4 cup olive oil.
Thoroughly blend all marinade ingredients. Cut roast into 4 or 6 equal “ steaks. Quickly and lightly brown on both sides. Just. Set on platter, cool a short while. In a container large enough for the steaks to work with easily, add marinade and meat portions. Cover, and turn to coat all very well. Place in refrigerator for 24 hours. Turn/toss a couple of times during this rest. This is so the meat will absorb the maximum amount of the marinade and give the supper the specific flavors. Day of supper: Take meat out of fridge. Slice mushrooms thin, toss in hot oil until barely golden. Turn on paper towel and pat as dry as possible. For each steak, place five phyllo sheets, one at a time heavily buttered, on baking pan. Evenly distribute sliced mushrooms. Wrap steak in prosciutto, place cheese slice on steak, place steak in middle of phyllo, wrap burrito style, pinch seam, and brush butter again. Bake in moderate to hot oven uncovered (400) for 15 to 20 minutes. You will want more…trust me!
Sounds yummy. I bet smells great too. Any chance you can provide a list of the ingrediants you use?
Funny you should say that— I’ve had Beef Wellington several times in my life, and this recipe I gave is the first time I’ve made it or had it with cheese, too, so probably could omit and still have a great dish..
Another side-comment— I was interested in doing a Prime-Rib for Easter, but I just found out that a good roast ranges from $14.00 to $23.00 per pound, or an average of $40.00++ for a 2.5 package. This is just too high. Guess you gotta go all in for the good stuff. ( even the total cost of ingredients for the Beef Wellington is about &19.00, to feed the same # of people.)
rohaan: they’re all there…first post. Am I missing your meaning?
I worded that request wrong. Sorry. Never mind really. I am used to and was looking for a columnar listing because I thought there might be more ingredients.
I wonder if you can apply this with a large pork loin ?
rohaan: Funny you should say that— I’ve had Beef Wellington several times in my life, and this recipe I gave is the first time I’ve made it or had it with cheese, too, so probably could omit and still have a great dish..
Sorry but I just couldn't eat Beef Wellington. I'm not a lover of "pastry" no matter what form it comes in, it just dosen't agree with me. I do however enjoy cooking the cheapest cuts of steak, braising steak etc.. in my slow cooker with lots of onions. I can get get 4 meals out of it. Freeze it into potions and then eat it with lots of veg and mashed potatoes.
galrads: I worded that request wrong. Sorry. Never mind really. I am used to and was looking for a columnar listing because I thought there might be more ingredients.
I wonder if you can apply this with a large pork loin ?
google 2-3 lb pork loin in phyllo. Follow directions.
Miss_Cellaneous: Sorry but I just couldn't eat Beef Wellington. I'm not a lover of "pastry" no matter what form it comes in, it just dosen't agree with me. I do however enjoy cooking the cheapest cuts of steak, braising steak etc.. in my slow cooker with lots of onions. I can get get 4 meals out of it. Freeze it into potions and then eat it with lots of veg and mashed potatoes.
Its an old secret that even the cheapest cut of beef will come out top-shelf in a Crock Pot. Rachel Ray even says this.
Miss_Cellaneous: Sorry but I just couldn't eat Beef Wellington. I'm not a lover of "pastry" no matter what form it comes in, it just dosen't agree with me. I do however enjoy cooking the cheapest cuts of steak, braising steak etc.. in my slow cooker with lots of onions. I can get get 4 meals out of it. Freeze it into potions and then eat it with lots of veg and mashed potatoes.
Tiger_Moth: Beef Wellington properly cooked should always be done with a fillet of beef not any old cut of beef,that's what makes it expensive and also tender.
Yes, I know. I was talking about slow-cooker roasts. Beef Wellington can’t be properly made in a slow cooker, and it must be top-grade standing rib for best results.
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Quality 2.5 to 3.5lb roast, phyllo sheets (1 full package), 20 or so fresh white mushrooms, thinly sliced prosciutto, 4 slices of cambaloza or Swiss cheese, I stick melted butter.
Marinade ingredients: 1/2 cup wine, Pinot noir is best, 3 TBLSP fresh chopped thyme, 3 cloves garlic, minced or pressed, full teaspoon course ground pepper, 1/4 cup olive oil.
Thoroughly blend all marinade ingredients. Cut roast into 4 or 6 equal “ steaks. Quickly and lightly brown on both sides. Just. Set on platter, cool a short while. In a container large enough for the steaks to work with easily, add marinade and meat portions. Cover, and turn to coat all very well. Place in refrigerator for 24 hours. Turn/toss a couple of times during this rest. This is so the meat will absorb the maximum amount of the marinade and give the supper the specific flavors. Day of supper: Take meat out of fridge. Slice mushrooms thin, toss in hot oil until barely golden. Turn on paper towel and pat as dry as possible. For each steak, place five phyllo sheets, one at a time heavily buttered, on baking pan. Evenly distribute sliced mushrooms. Wrap steak in prosciutto, place cheese slice on steak, place steak in middle of phyllo, wrap burrito style, pinch seam, and brush butter again. Bake in moderate to hot oven uncovered (400) for 15 to 20 minutes. You will want more…trust me!