Beef Wellington

I have had this recipe on my to-do list for a couple of years and finally gave it a go on Christmas Day.   We still have leftovers but I can't wait to make it again!

Because I didn't want to do all the work on Christmas Day, I did almost everything the day ahead.  Then that morning, I wrapped it in the pastry and put it back in the fridge.  Before baking, I took it out to bring it more to room temperature. 


Beef Wellington

3 lb beef tenderloin, trimmed
2 T. canola oil
1/4 c. dijon mustard. 
1 T. butter
2 shallots, minced
2 lb cremini mushrooms, minced
5 cloves garlic, minced
1/2 lb. prosciutto, thinly sliced
kosher salt, to taste
pepper, to taste
1 or 2 sheets puff pastry, depending on size of meat
2 eggs, beaten

Let the beef come to room temperature. Season with salt and pepper on all sides.

Add the oil to a large pan on high heat.  Add the tenderloin and don't move it.  Cook until a dark brown crust forms, about 3 minutes per side.  Repeat the searing on all sides, including the ends.

Remove the tenderloin.  Brush the mustard on all sides of the meat while it is still warm.  Let the meat rest.

In the same pan, add the butter, mushrooms, shallot and garlic over medium-high heat.  Cook, stirring occasionally, until the liquid evaporates and the mushrooms mix becomes a thick paste, 25-30 minutes.  Season with salt and pepper.

Remove the mushroom mix from the pan and let it cool completely. 

Place a large layer of overlapping sheets of plastic wrap on the counter that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic wrap in an even square layer that will cover the whole tenderloin when rolled.

Spread the mushrooms evenly over the proscuitto and pat it down.

Tightly wrap the tenderloin with the prosciutto/mushroom layer, using the plastic wrap to wrap it even tighter and seal ends.  Place in the fridge for 15 minutes.

Preheat oven to 400 degrees.

Place a new layer of plastic wrap on the work surface and lay a sheet of pastry over it.  Unwrap the tenderloin and place it on the puff pastry, wrapping until the ends meet.  Cut off any extra pastry so there is no overlap on the long seam or the ends. 

Wrap the whole thing in plastic wrap to form a log shape and refrigerate for 15 minutes.

Place the beef Wellington on a greased parchment lined baking sheet.  Brush the surface with beaten eggs.  With a fork, score a decorative pattern or use leftover pastry to make designs.

Sprinkle with kosher salt.

Bake about 40 minutes or until the puff pastry is a dark golden brown and the internal temp of the beef it 135 degrees for medium-rare.













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lb = pound
T = tablespoon