Beef Tenderloin

Classic Beef Wellington

Classic Beef Wellington

Ingredients

• 2 lbs center-cut beef tenderloin trimmed of fat and lining
• kosher salt
• fresh ground black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh ground horseradish
• 2 tbsp mustard English Mustard, Dijon, or Spicy Brown
• 1/2 lb prosciutto ham thin sliced (16 slices)
• 2 frozen puff pastry sheets thawed
• flour for dusting
• 1 egg
• 1 tsp milk
• coarse sea salt maldon or fleur de sel

Mushroom Duxelles

• 1.5 pound mushrooms portabella, cremini, white button, assorted mix, cleaned, trimmed and roughly chopped
• 4 garlic cloves minced
• 2 tsp fresh thyme leaves
• salt
• fresh ground black pepper

Caramelized onions and garlic

• 1 large sweet onion medium dice
• 1 garlic clove minced
• 1 tbsp extra-virgin olive oil
• salt
• fresh ground black pepper

Method

To make mushroom duxelles:

1. Add mushrooms, garlic and thyme to a large food processor and pulse to get a chopped mixture with spreadable consistency but with a bit of chunkiness The classic recipe is fr smooth so your choice.
2. In a non-stick skillet over medium heat, add mushroom mixture to the dry pan
3. Season with salt and pepper
4. Spread the mixture evenly over the surface and cook on a medium-low heat for about 10 minutes or until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pate
5. Remove from heat and let cool
6. When you have finished cooking the mushroom duxelles, remove the mixture to a plate and set aside to cool completely
7. To make caramelized onions:
8. In the same skillet, add olive oil and sautee sliced onions on medium low heat until browned and soft
9. Season with salt and pepper
10. You want this mixture to become as dry as possible so cook until the pan is dry
11. Remove from heat, place in a bowl and refrigerate until ready to use
12. You may need to squeeze out any remaining liquid before you add to your wellington

To make beef:

1. Pat filet mignon dry with paper towels and season generously with Kosher salt and black pepper
2. Heat clean non-stick skillet on high heat and add olive oil
3. When the oil begins to smoke, add the tenderloin and brown from 1 to 2 minutes on each side, including ends for no more than 8 minutes
4. Remove from heat and place on a plate
5. Combine mustard and horseradish in a small bowl
6. Brush filet with mixture of mustard and horseradish on all sides

To roll the beef Wellington:

1. On a cutting board, lay out a long piece of plastic wrap
2. In the middle of the wrap, layer prosciutto slices wider than the piece of beef
3. Season with fresh ground pepper
4. Spread mushroom duxelles in a thin even layer over the prosciutto using the back of a spoon
5. Spread the caramelized onions over the duxelles in an even layer
6. Place filet horizontally on top, in the center
7. Gently wrap the prosciutto around the beef using the plastic wrap to roll the mixture away from you
8. Wrap tightly and twist ends to get it cylinder tight
9. Place the beef in the refrigerator for at least 15 minutes to firm up
10. Lay out a clean, long piece of plastic wrap
11. Dust board or countertop lightly with flour
12. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side
13. Use egg wash to bind the seams
14. Remove the beef from the refrigerator
15. Remove the plastic wrap from the beef wrapped in prosciutto, and place on one end of the puff pastry
16. In a bowl, beat egg and milk to create egg wash
17. Brush puff pastry around beef roll with beaten egg wash
18. Carefully wrap beef in the puff pastry using the plastic wrap to pull tightly
19. The long ends of the sheet should meet and you can trim off any excess
20. Tuck or pinch the short ends closed so the beef is perfectly encassed
21. Use the plastic wrap to tightly seal the puff pastry
22. Return to the refrigerator for at least 5 minutes to firm up again or leave in overnight

To Bake the Beef Wellington

1. Adjust oven rack to center position and preheat oven to 425°F
2. Place a sheet of aluminum foil on a baking sheet
3. Remove Wellington from refrigerator, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet
4. Brush the top of the puff pastry with egg wash
5. Using the back of a knife, score a leaf pattern into the pastry but be careful not to cut through the pastry
6. You can also cut out shapes with the leftover pastry and lay those on top to decorate
7. Brush with additional egg wash after you decorate
8. Sprinkle liberally with coarse sea salt
9. Bake for approximately 25 to 30 minutes, or until pastry is golden brown and the internal temperature of the beef reaches 110º F for rare, 120º F for medium rare
10. Check at 30 minutes, if the beef is not at your desired temperature, leave in for longer but check it every few minutes
11. Remove from the oven and let rest for at least 10-15 minutes before slicing
12. To serve, Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board
13. Slice off the ends with a sharp knife
14. Carve Wellington into thick slices, sprinkle cut surfaces with coarse salt, and serve
15. Serve with fresh vegetables

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