The Ultimate Beef Wellington

Name: The Ultimate Beef Wellington
Prep time: 60 min
Cook time: 360 min
Total time: 420 min
Yield: 8 servings
Cuisine: Special Occasion
Ingredients: 3 pints (1 1/2 lbs) white button mushrooms (for the duxelles); 2 shallots (peeled and roughly chopped, for the duxelles); 4 cloves garlic (peeled and roughly chopped, for the duxelles); 2 sprigs fresh thyme (leaves only, for the duxelles); 2 tbsp unsalted butter (for the duxelles); 2 tbsp extra-virgin olive oil (for the duxelles); kosher salt and black pepper (to taste); 1 3-pound center-cut beef tenderloin (filet mignon) (trimmed); extra-virgin olive oil (for searing); 12 thin slices prosciutto; 6 sprigs fresh thyme (leaves only); 2 tbsp Dijon mustard; flour (for rolling out the pastry); 1 pound puff pastry (thawed if frozen); 2 large eggs (lightly beaten, for egg wash); 1/2 tsp coarse sea salt; minced chives (for garnish)

A prosciutto- and mushroom duxelles-wrapped beef tenderloin baked in golden puff pastry.

Part of The Beef Wellington Dinner

INGREDIENTS

8 SERVINGS

3 pints (1 1/2 lbs)white button mushrooms, for the duxelles
2shallots, peeled and roughly chopped, for the duxelles
4 clovesgarlic, peeled and roughly chopped, for the duxelles
2 sprigsfresh thyme, leaves only, for the duxelles
2 tbspunsalted butter, for the duxelles
2 tbspextra-virgin olive oil, for the duxelles
kosher salt and black pepper, to taste
1 3-poundcenter-cut beef tenderloin (filet mignon), trimmed
extra-virgin olive oil, for searing
12thin slices prosciutto
6 sprigsfresh thyme, leaves only
2 tbspDijon mustard
flour, for rolling out the pastry
1 poundpuff pastry, thawed if frozen
2large eggs, lightly beaten, for egg wash
1/2 tspcoarse sea salt
minced chives, for garnish

INSTRUCTIONS

7 STEPS

Add the mushrooms, shallots, garlic, and thyme leaves to a food processor and pulse until finely chopped. Heat the butter and olive oil in a large sauté pan over medium heat, add the mushroom mixture, and sauté until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
8–10 MINwhite button mushrooms · shallots · garlic · fresh thyme · unsalted butter · extra-virgin olive oil · kosher salt and black pepper
Tie the tenderloin in 4 places so it holds its shape. Drizzle with olive oil, season with salt and pepper, and sear on all sides, including the ends, in a hot, heavy-based skillet.
2–3 MINcenter-cut beef tenderloin (filet mignon) · extra-virgin olive oil
Lay the prosciutto slices, overlapping, on a large sheet of plastic wrap. Spread the cooled duxelles evenly over the prosciutto and sprinkle with the remaining thyme leaves. Smear the seared beef all over with Dijon mustard, then set it on top of the duxelles. Using the plastic wrap, roll the prosciutto and duxelles tightly around the beef into a neat log, twisting the ends to seal. Refrigerate to firm up.
30 MINthin slices prosciutto · fresh thyme · Dijon mustard
Preheat the oven to 425°F.
On a lightly floured surface, roll the puff pastry out to about 1/4-inch thickness (overlapping two sheets if needed). Unwrap the beef and set it in the center of the pastry. Fold the pastry over the beef, brushing the seams with egg wash to seal completely. Place the beef seam-side down on a baking sheet.
flour · puff pastry · large eggs
Brush the top of the pastry with egg wash and cut a couple of slits in the top with a paring knife to vent steam. Sprinkle with coarse sea salt. Bake until the pastry is golden brown and the beef registers 125°F on an instant-read thermometer.
40–45 MINcoarse sea salt
Remove from the oven and rest before slicing into thick pieces. Garnish with minced chives and serve with the green peppercorn sauce, roasted fingerling potatoes, and wilted winter greens.
minced chives