Beef Wellington
Yields: 6 serving(s)
Prep Time: 15 mins
Total Time: 2 hrs 30 mins
Ingredients:
1 (2 lb.) center-cut beef tenderloin, trimmed
Kosher salt
Freshly ground black pepper
1 tsp. neutral oil
2 Tbsp. Dijon mustard
1 1/2 lb. mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 Tbsp. unsalted butter
10 thin slices prosciutto
All-purpose flour, for dusting
14 oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
Directions:
Using kitchen twine, tie the tenderloin in 4 places. Season generously with salt and pepper.
Over high heat, coat the bottom of a heavy skillet with oil. Once the pan is nearly smoking, sear the tenderloin until well-browned on all sides, including the ends, about 2 minutes per side. Transfer to a plate. When cool enough to handle (about 10-15 minutes), snip off the twine and coat all sides with mustard. Transfer tenderloin to the fridge.
Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
To the skillet, add butter and melt over medium heat. Add the mushroom mixture and season with salt and pepper. Cook until the liquid has evaporated and the mixture is sticking to the bottom of the pan, about 10 minutes. Transfer to a bowl and refrigerate until ready to use.
Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange the prosciutto on the plastic wrap, shaping it into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
Place the tenderloin at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (This helps it maintain its shape.)
Heat oven to 425°. Lightly flour a work surface, then roll puff pastry into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made). Remove the tenderloin from the plastic wrap and place it on the bottom of the puff pastry. Brush the other 3 edges of the pastry with egg wash, then tightly roll the beef into the pastry.
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp the edges with a fork to seal well. Wrap the roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
Remove plastic wrap, then transfer the roll to a foil-lined baking sheet. Brush with egg wash and score lightly with a sharp knife. Sprinkle with flaky salt.
Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 20 minutes before carving and serving.
Recipe courtesy of Delish.com
