Tenderloin Beef Wellington
CLICK HERE for a Great chef video showing you how it’s done!
For the Duxelles (mushroom stuffing)
INGREDIENTS:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
PREPARATION:
Pulse mushrooms, shallots, garlic, and thyme in a food processor until finely chopped.
Heat butter and olive oil in a large saute pan over medium heat.
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
Season with salt and pepper and set aside to cool.
Beef Wellington Recipe:
INGREDIENTS
One 3-pound center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Duxelles (see above)
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
PREPARATION:
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
Pat Tenderloin dry, rub with olive oil, and season generously with salt and pepper.
Lightly coat a heavy-based skillet with olive oil and heat over medium high heat until shimmering. Sear Tenderloin all over, including the ends-- about 3 minutes total. Remove from heat.
On top of your cutting board, roll out a sheet of plastic wrap about 12.5” in length (long enough to wrap and tie the roast up in it).
Lay the prosciutto on the plastic wrap, overlapping the edges to make a shingle pattern, creating a rectangle big enough to encompass the entire filet of beef.
Using a rubber spatula, cover prosciutto evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
Cut twine off the Tenderloin and smear lightly all over with Dijon mustard (a basting brush can make this easy)
Using the plastic wrap as a helper, roll up the Tenderloin in the duxelles-covered prosciutto, completely encompassing the beef in prosciutto with the plastic wrap on the outside. Twist the ends of the plastic to seal it completely and help it hold its shape. Place in the refrigerator for 30 minutes.
Preheat oven to 425 degrees F.
On a lightly floured surface, lay out your puff pastry sheets and roll out to about a 1/4-inch thickness. Depending on the size of your sheets, you may have to overlap 2 sheets in the middle and press them together.
Remove beef from refrigerator and remove plastic wrapping. Set the beef in the center of the pastry. Roll the tenderloin in the pastry, trimming off any excess at the ends (this can be used as decoration if desired—see example in the short movie link above).
Brushing the edges of the pastry with egg wash and press to seal.
Brush entire outside of pastry with egg wash. Top with coarse sea salt. Place the beef, seam side down, on a baking sheet.
Make a couple of slits in the top of the pastry using the tip of a paring knife—this creates vents that will allow the steam to escape when cooking.
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer.
Remove from oven and rest before cutting into thick slices.
Garnish with minced chives, and serve with Green Peppercorn Sauce if desired
(CLICK HERE for GREEN PEPPERCORN SAUCE RECIPE)