Fattie Wellington

I made this yesterday for a New Years Eve party. I was looking for a 'different' fattie and adapted this from Tyler Florence's Ultimate Beef Wellington recipe. Took a little time, but was very tasty. I used 2# of sage sausage. The stuffing is finely chopped onions, coursely chopped mushrooms, garlic sauteed in butter and evoo, and seasoned with salt, pepper and thyme. After I rolled the fattie, I seared it and then layered proscuitto on it. After that, I smeared a little dijon mustard on puff pastry dough and then wrapped the fattie in the puff pastry. Baked it at 425 for about 45 minutes, until the internal was 160* and the dough was golden brown. Here's a few pics.








It opened up a little on me so I tied it up and it stayed pretty well after it rested. It was a big hit at the party. I also submitted this in the recipe section.