Beef Wellington

Beef Tenderloin

1. Season the beef tenderloin with 2 teaspoons kosher salt and 2 teaspoons ground black pepper on all sides.
2. Coat the bottom of a cast iron, or heavy skillet, with the olive oil. Turn the heat on the stove to high.
3. Once the pan is very hot, add the seasoned tenderloin to the skillet.
4. Sear the tenderloin until browned on all sides, including the ends. This should take about 2 minutes per side, approximately 12 minutes total.
5. Remove the tenderloin from the skillet and place on a cutting board.
6. Let cool for 5-10 minutes, then use a pastry brush to brush dijon mustard on all sides of the tenderloin, including the ends.
7. Place the mustard-coated tenderloin in the refrigerator to cool.

Duxelles

1. While the tenderloin is cooling, prepare the duxelles.
2. Add the roughly chopped mushrooms, shallots, garlic and thyme leaves to a food processor. Depending on how large your food processor is, you might have to do this in 2-3 batches.
3. Pulse the vegetables and herbs in the food processor until they’re very finely chopped, but before it becomes a paste.
4. Add butter to a large skillet on the stove over medium-high heat.
5. Once the butter has melted, add the duxelles mixture from the food processor.
6. Season with 1 teaspoon salt. This will help pull the liquid from the vegetables.
7. Let the mixture simmer on the stove for at least 25-30 minutes, or until the liquid has cooked off and you’re left with a paste.
8. The mixture should be stirred only occasionally during the 25-30 minutes.
9. Once the duxelles has turned into a paste, remove it from the stove and transfer it from the skillet into a bowl.
10. Place the bowl of duxelles in the refrigerator to cool for at least 30 minutes.

Beef Wellington

1. Once the duxelles mixture is chilled to room temperature, or below, it’s time for the first step in assembling the beef wellington.
2. Place two pieces of plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. 
3. Lay the slices of prosciutto in two rows, slightly overlapping, in the middle of the plastic wrap.
4. Spread the duxelles in an even layer over the prosciutto, leaving about a 1 inch edge around the prosciutto.
5. Place the tenderloin at the bottom of the duxelles topped prosciutto.
6. Roll the meat up in the duxelles and prosciutto, using the plastic wrap to help you tightly wrap it up along the way.
7. Tuck in the ends of prosciutto as you roll it up.
8. Once the tenderloin is fully wrapped in the prosciutto, wrap the entire thing up in the plastic wrap and place in the refrigerator for 10 minutes. This will help it maintain it’s shape.
9. Preheat the oven to 425°F.
10. Unroll the puff pastry dough onto a floured surface.
11. If working with two sheets of dough, overlap them slightly in the middle. Use a rolling pin to roll the dough into a rectangle, that’s about 4 inches wider than the beef tenderloin.
12. Remove the prosciutto wrapped tenderloin from the plastic wrap and place it about 2 inches from the bottom of the puff pastry dough, right in the middle, with about 2 inches on both sides.
13. Whisk an egg in a small bowl, then brush the whisked egg on the top and down the sides of the puff pastry.
14. Place the remaining whisked egg in the refrigerator, as you’ll use that on top of the beef wellington, as well.
15. Tightly roll the puff pastry dough over the tenderloin. Tuck the sides of the puff pastry down and use a fork to help seal the sides of the dough.
16. Wrap the beef wellington up tightly with plastic wrap and place in the refrigerator for 30 minutes to chill.
17. Remove the plastic wrap and place the beef wellington on a non-stick baking sheet, or a baking sheet lined with non-stick foil or parchment paper.
18. Brush the remaining whisked egg on top and on all sides of the beef wellington.
19. Use a paring knife to score the top of the puff pastry with two rows of diagonal lines.
20. Sprinkle sea salt flakes over the beef wellington.
21. Place in the oven and bake for 40-45 minutes, or until the pastry is golden brown and the center of the beef tenderloin registers 125°F for medium-rare.
22. Let the meat rest for at least 10 minutes before transferring it to a cutting board to slice and serve.