Ingredients
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Duxelles
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1 pound white cremini Mushrooms
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1 Shallot
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4 Garlic
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Leaves from 2 sprigs fresh Thyme
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1 tablespoon Unsalted Butter
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1 tablespoon Olive Oil
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Kosher Salt
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freshly ground Black Pepper
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Beef Tenderloin
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1 (1-pound) center cut Beef
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Kosher Salt
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freshly ground Black Pepper
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2 tablespoons Dijon Mustard
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12 thin slices Prosciutto
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All-purpose Flour
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1 pound Puff Pastry
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1 large Egg
Directions
Beef Wellington was President Richard Nixon’s favorite meal, which might have been due to its surge in popularity in the 1950s. The beef tenderloin is seared, topped with additional seasonings and prosciutto, and then wrapped up in a blanket of puff pastry.
Steps
|
1
Done
|
For the DuxellesPlace the mushrooms, shallot, garlic, and thyme in a food processor and pulse until finely chopped. |
|
2
Done
|
In a large skillet, melt the butter with the olive oil over medium heat. Add the mushroom mixture and cook, stirring, for 8 to 10 minutes. Season with salt and pepper and set aside to cool. |
|
3
Done
|
For the Beef TenderloinSeason the beef tenderloin with salt and pepper and coat with the mustard. Meanwhile, set out the prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire piece of beef. |
|
4
Done
|
Place the beef on the prosciutto. Cover the beef with a layer of the duxelles. Roll up the beef, using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll the beef. |
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5
Done
|
Roll it up tightly in plastic wrap and twist the ends to seal it completely. Refrigerate for 30 minutes to set. |
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6
Done
|
Preheat the oven to 425°F. |
|
7
Done
|
Lightly flour a work surface. Set the puff pastry on top and roll it out to about a ¼-inch thickness. Remove the beef from the refrigerator and cut off the plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with the egg wash to seal. |
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8
Done
|
Place the beef seam-side down on a baking sheet. Brush the top of the pastry with the egg. Bake for 40 to 45 minutes, until the pastry is golden brown and the beef registers 125°F at the center. Remove from the oven and rest before cutting into thick slices. Serve. |
