Beef Wellington

By Nanatimesthree

Ingredients

• 2 lbs beef tenderloin
• salt and pepper
• 1 tbsp Dijon mustard
• 14 ounces mixed mushrooms
• 3 tbsp butter, chopped
• 2 shallots, finely chopped
• 2 tsp finely chopped thyme
• 1 clove garlic, chopped
• 1/3 cup brandy or Cognac
• Splash of cream
• 10 slices proscuitto
• 13 ounces puff pastry
• 2 egg yolks, beaten with 1 tbsp water
• Salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat a splash of olive oil in a large frying pan over medium-high until smoking. Season beef generously with salt and pepper, add to pan and sear, turning occasionally until browned well all over, 6-8 minutes. Transfer to a plate and pat dry with paper towels. Brush beef all over the mustard and refrigerate.

Step 2

Pulse mushrooms in batches in a food processor until finely chopped, but still with a little texture.

Step 3

Heat butter in a large frying pan over medium-high until foaming. Add mushroojms, season withe sal and apepper, and saute until mushrooms start to give off their moisture, 2-3 minutes. Continue cooking, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4-5 minutes more.

Step 4

Add shallots, thyme, and garlic; saute until softened, 2-3 minutes. Deglaze pan with brandy, scraping up any brown bits with a wooden spoon. Add cream and simmer until mixture dries out. Transfer mushroom mixture to a bowl, check seasoning, and place in the frig to chill.

Step 5

Lay a piece of parchment on a work surface. Overlap prosciutto in a rectangle, arranging it so it's the length of your filet and wide enough to completely enclose the beef. Spread mushroom mixture evenly over prosciutto.

Step 6

Lay beef on the closest edge of prosciutto and roll it into a cylinder, using the parchment to help roll and enclose the feed. Wrap beef cylinder tightly in plastic wrap and chill for several hours.

Step 7

Roll pastry on a lightly floured surface to a 12x16 inch rectangle. Discard plastic wrap and lay prosciutto-wrapped beef on one long side; brush pastry edges with egg wash. Roll beef and pastry into a snug sylinder and place seam side down on a baking sheet lined with parchment. Pinch pastry ends together to seal and trim off any excess. Brush exterior thickly with egg wash, score in a pattern with a small knife, and chill in the freezer, 30 minutes or in the refrigerator up to 24 hours.

Step 8

Preheat oven to 415. Season beef parcel with salt and bake until pastry is golden brown, 20-25 minutes for rare, 25-30 minutes for medium-rare, Set aside to rest for 15 minutes. Thickly slice to serve.