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Ingredients
  • Wanna skip dropping a chunk of change on beef tenderloin that's traditionally used in Beef Wellington? Grab your Anova Precision Cooker and mock tender roast, also called medallion pot roast or chuck tender steak, and give that beef a two day soak to totally tenderize it. The result? Wicked-tender beef paired with the umami of the mushrooms and prosciutto all encased in a flaky and tender puff pastry. Wanna do it the traditional way? Grab that tenderloin and cook it for two hours! Everything else stays exactly the same.
  • 2 to 3 pound mock tender roast
  • 8 oz mushrooms, finely chopped
  • 8 slices of prosciutto
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  •  
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 sheets of puff pastry
  • 1 egg, beaten
Steps
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