Wellington og ostakaka

Falleg eldun á Wellington að hætti Bjarna og ostaka án þess að baka í ofni.

Bjarni Gunnar Kristinsson sýnir hér í meðfylgjandi myndbandi hvernig hann eldar Wellington og lagar ostaköku úr uppskrift frá popsugar.com

Wellington

Ingredients

1 center-cut beef tenderloin, timmed of silverskin
Kosher salt and freshly ground black pepper
1 tablespoon dijon, spicy brown, or hot English mustard
1 pound mushrooms (button, cremini, shiitake, portabello, or a mix)
1/4 pound prosciutto, sliced paper thin
Flour for dusting
14 ounces frozen or homemade puff pastry, thawed (see note above)
1 egg, beaten
Coarse sea salt, such as Maldon or fleur de sel
1 bunch finely minced chives

Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.

Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally.

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Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Lay fillo dough on top of plastic wrap. Shingle prosciutto on top of fillo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the fillo dough. Spread mushroom mixture evenly over ham layer.

Place tenderloin along the very bottom edge of the ham/mushroom layer. , using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.

Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.

Unwrap beef roll and place along very bottom edge of puff pastry . Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. Trim pastry with a sharp knife.

Adjust oven rack to center position and preheat oven to 425°F. Transfer Wellington tSprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F for rare or 120°F for medium-rare on an instant read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.

Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.

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