Season beef tenderloin, sear until browned. Top with mushroom duxelles, prosciutto, and puff pastry. Bake until pastry is golden. A decadent Beef Wellington is ready!
2poundsBeef Tenderloincenter-cut, trimmed of silverskin and fat
Kosher Salt
Black Pepper, freshly cracked
2tbspVegetable Oil
1tbspDijon Mustard
1poundsButton Mushroomsroughly chopped
2tbspUnsalted Butter
2Shallots, finely chopped
1/4cupBrandy
1/4cupHeavy Whipping Cream
1tbspSoy Sauce
1sheetPhyllo Dough
1packParma Hamsliced pepper thin
All Purpose Flour
2Frozen Puff Pastry
1Large Eggbeaten
Salt
Instructions
Using butcher's twine, tie tenderloin every 1 inch. Trim ends of string. Season generously with salt and pepper.
2 pounds Beef Tenderloin, Kosher Salt, Black Pepper, freshly cracked
Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook until golden brown on first side, about 2 minutes. Turn tenderloin and continue to cook until browned on all sides, about 10 minutes total. Transfer to a large plate.
When the tenderloin is cool enough to handle, cut and discard the strings, then rub all surfaces of the tenderloin with the yellow mustard. Place in the refrigerator, uncovered.
1 tbsp Dijon Mustard
Place half of the mushrooms in the bowl of a food processor and pulse until very finely chopped, scraping down the sides with a spatula and redistributing the mushrooms as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
1 pounds Button Mushrooms
In a 12-inch skillet, heat the butter over medium-high heat until melted. Add the mushrooms, stirring occasionally, and cook until the mushrooms have released all of their liquid, about 8 minutes. Continue cooking until the mushrooms begin to brown and leave browned bits on the bottom of the pan, about 4 minutes more. Add the scallions and thyme and cook, stirring often, until softened, about 2 minutes more. Add the brandy, scraping the bottom of the pan with a wooden spoon. Continue cooking until the brandy has dried up. Add the heavy cream and soy sauce and continue cooking until the mixture thickens. Season with salt and pepper to taste. Transfer to a bowl and place in the refrigerator.
2 tbsp Unsalted Butter, 2 Shallots, finely chopped, 1/4 cup Brandy, 1/4 cup Heavy Whipping Cream, 1 tbsp Soy Sauce
Lay a double layer of plastic wrap about 2 feet long and 1 foot wide on a cutting board. Place puff pastry on the plastic wrap. Arrange the ham slices on top of the puff pastry in a thin, even overlapping layer, leaving a 2-inch border around the top and bottom edges of the puff pastry. Spread the mushroom mixture evenly over the ham layer. Place tenderloin on the very bottom edge of the ham/mushroom layer. Place sliced foie gras evenly over tenderloin. Carefully roll tenderloin up with mushrooms, ham, and puff pastry, using plastic wrap to help tighten as you go. Once beef is fully rolled, rewrap with more plastic wrap, twisting the ends to ensure it is very tightly rolled. Return to the fridge for at least 30 minutes.
1 sheet Phyllo Dough, 1 pack Parma Ham
Lightly flour a board or countertop. Spread the puff pastry onto the board and use a rolling pin to roll it out into a rectangle that is at least 4 inches wider than the roulade on the short side. Unroll the beef roll and place it on the very bottom edge of the puff pastry. Brush the beaten egg on the 6 inches of puff pastry above the beef roll. Carefully roll the beef into the puff pastry until it is completely enclosed. Trim the puff pastry with a sharp knife. Fold the protruding puff pastry edges of the beef roll toward the center, then fold the top flap down. Carefully trim the bottom flap. Flip the entire beef roll over so the bottom is facing up, then fold the folded edges of the ends up to seal completely. Flip the beef roll back to the right side up. Transfer it to a plate and refrigerate for at least 30 minutes.
2 Frozen Puff Pastry, All Purpose Flour
Transfer the Wellington to a foil baking sheet, brush the surface of the Wellington with the beaten egg and make some decorations on the surface of the Wellington.
Preheat the oven to 390℉ /200℃.
To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
Select beef→ roast→ Tenderloin in the parameters list. Set the target temperature to 120℉/49℃.
Place the baking sheet with the wellington in the oven.
To begin the process, press the start button on your phone. You will be notified when the wellington ready to come out of the oven.
Using a pair of oven gloves, carefully remove the tray with the wellington and transfer to a heat-resistant surface. Let the wellington rest for at least 10 minutes. (The internal temperature will continue to rise.)
Carefully remove the probe.
Use a thin metal spatula to loosen the Wellingtons from the foil and carefully transfer to a cutting board. Use a sharp knife to trim off the ends. Cut the Wellingtons and sprinkle the cut surfaces with chives and more sea salt before serving.