Beef Wellington
, Serves 6
Seared beef tenderloin coated in mustard, wrapped with mushroom duxelles and prosciutto, then baked in golden puff pastry.
| prepPreheat oven to 425°F / 220°C, rack 1/3 up from the bottom | ||||||||||
| prepLightly spray a small sheet pan with baking spray | ||||||||||
| 900 g mushrooms (white button, cremini etc), finely chopped | Chop mushrooms, garlic & shallots | Sauté shallots, then mushrooms, add sherry | Mix in thyme, season, cool & chill | Spread duxelles over prosciutto | Mustard beef, set on duxelles, wrap tight | Chill wrapped log (up to 1 day) | Wrap in pastry, seal with egg wash | Brush egg wash, sprinkle salt | Bake 425°F / 220°C to 105-110°F core | Rest 20 min; slice 1 in / 2.5 cm, serve |
| 4 large shallots, minced | ||||||||||
| 2 tsp fresh garlic, minced (or 5 medium cloves) | ||||||||||
| 55 g unsalted butter | ||||||||||
| 4 tsp dry sherry (optional) | ||||||||||
| 5 sprigs fresh thyme (leaves only) | ||||||||||
| kosher salt, to taste (for the duxelles) | ||||||||||
| fresh ground black pepper, to taste | ||||||||||
| 1.4 kg beef tenderloin, center cut, silverskin trimmed | Tie tenderloin, oil & salt | Sear all sides, cool, chill | ||||||||
| 45 ml olive or canola oil (to sear beef), more if needed | ||||||||||
| kosher salt, to taste (for the beef) | ||||||||||
| 60 g dijon mustard | ||||||||||
| 14 slices prosciutto (thin, chilled) | Lay out overlapping prosciutto | |||||||||
| 2 boxes puff pastry dough, about 490 g each (extra as backup) | Roll out pastry 1/3 in thick | |||||||||
| 3 eggs, beaten | ||||||||||
| kosher salt (to sprinkle on top) | ||||||||||
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