Ingredients
1 (2 lb.) center-cut beef tenderloin, trimmed
Kosher salt
Freshly ground black pepper
extra-virgin olive oil, for greasing
2 tbsp. Dijon mustard
1 1/2 lb. mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tbsp. unsalted butter
12 thin slices prosciutto
all-purpose flour, for dusting
14 oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
Preparation
Step 1Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Step 2Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.Step 3Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. Step 4To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Step 5Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Step 6Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).Step 7Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Step 8Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.Step 9Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Step 10Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
But first…what is Beef Wellington? Beef Wellington is a traditional British dish that is said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. The celebratory dish became a classic that rose to popularity as a fancy dish at dinner parties and holidays in the mid 1900’s. Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The Meat We’re starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it’s not the most flavorful cut of beef in the world. That’s why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole. The Mushrooms AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn’t bringing enough umami, this mixture takes it to the next level. Word to the wise: don’t try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you don’t, the mushrooms will continue to lose moisture when you’re baking the Wellington, which could lead to a soggy bottom. The ProsciuttoSpeaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. The Pastry Some people like to make their own puff pastry for their Beef Wellington, but we’ve found that not only is store bought puff pastry much more convenient, but it’s also incredibly delicious in this recipe. Made this? Let us know how it went in the comment section below!
