Beef Wellington

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Step 1

Preheat oven to 350* F. -- Convection oven to 300* F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.

Step 4

1. Saute onion and green bell pepper in skillet until soft. Add mushroom, thyme, garlic, butter and red win vinegar. Saute mixture for 3 minutes on medium heat.

Step 5

2. Grill beef ribeye to med well and ham to 155*F.

Step 6

3. Layer 2 oz ribeye, 1 oz ham and 2 Tbs mushroom mixture into a puff pastry. Fold corners of pastry to center over mixture and seal by pressing together.

Step 7

4. Place completed wellingons, with fold down, on a cooing sheet prepared with non-stick spray or bakers paper. Brush each with egg mixture and bake in oven on uppper shelf until internal temperature reaches 165*f for 15 seconds and pastry is lightly browned.

Step 8

CCP--Final Cooking Temperature must reach >165* F. for at least 15 seconds.

Step 9

CCP: Maintain 135*F or above.

Step 10

CCP--Cool--Product much reach 70*F or less within 2 hours and 41*F or below within 4 more hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date.

Step 11

CCP--Reheat (one time only) to >165* F. for 15 seconds within 2 hrs.