Serve up the wow factor with our recipe for classic Beef Wellington this holiday season. Juicy tenderloin is blanketed in mushroom duxelles and prosciutto then wrapped in a double layer of buttery, flaky puff pastry.
Preheat oven to 425°F.
1. Generously season the beef all over with sea salt and black pepper and rub with oil. In a screaming hot skillet, sear the beef until it is browned on all sides -- top and bottom, too. (Don’t be afraid to use the side of the pan to really sear the edges of the beef.)
2. Remove from heat and cut away the twine. While still hot, lightly brush the tenderloin with English or Dijon mustard (or horseradish).
3. As the tenderloin rests and cools, prepare the filling (aka, the duxelles): melt the butter in the frying pan, add the shallots and garlic and cook until translucent. Add mushrooms and cook until softened and they begin to release their liquid. Increase the heat to high, and, stirring frequently, cook until the excess moisture has evaporated. Stir in thyme and season with salt and pepper. Remove from heat and leave to cool completely.
4. On a sheet of cling wrap, shingle prosciutto by overlapping (roughly 12-15 slices) into a rectangular shape large enough to contain the tenderloin. Pepper generously. Spread the cooled mushroom mixture on top, leaving a half-inch border all around. Center the beef on top and begin folding the cling wrap in on itself. Lift, wrap, and tuck so that the mushroom and prosciutto exterior completely encases the beef. (Let the cling film do the work for you -- squeezing the ends and rolling simultaneously to create a taut cylinder shape.) Chill in the refrigerator for at least 15-30 minutes to firm up.
5. Once firm, center the beef on a sheet of nearly-thawed puff pastry rolled into a ¼-inch thick 12x16 rectangle. Wrap carefully around the beef until the two edges meet -- twisting and tucking the ends to seal in the beef. (For added measure, brush the pastry border with egg wash to seal and roll seam side down.) Trim and discard excess puff pastry. Wrap very tightly in cling film and chill. (This can be done overnight.) Optional: If adding an additional lattice layer of puff pastry, trim and chill that now.
6. When ready to bake, brush the entire pastry with egg yolk and make scoring designs on the surface with the back of a knife (or add an additional decorative lattice layer of puff pastry if you really want to gild the lily -- just be sure to brush both layers with egg yolk while they’re nice and cold. For added effect, tuck little pieces of rosemary between the lattice, too.). Sprinkle generously with finishing salt.
7. Bake at 425°F for 35-45 minutes, or until the pastry is crisp and golden (and beef registers 125°F). Cover with foil after 30 minutes to prevent the pastry from becoming too brown. Leave to stand out of the oven for about 10 minutes before slicing carefully with a bread knife. Serve with red wine gravy, if desired.
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 779 (72%)|
|Amt Per Serving||% DV|
|Total Fat 86.6g||115 %|
|Saturated Fat 29.8g||149 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 1123.4mg||346 %|
|Sodium 447.2mg||15 %|
|Potassium 689.4mg||18 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 28.7g|
|Protein 46.3g||66 %|
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Calories per serving: 1086
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