Copied from grillmomma.com. Prep time = 3 hours, cook time = 35 minutes, resting time = 10-20 minutes, serves 8
- Beef:
- 4 lbs – tenderloin, all silverskin removed
- 4 Tbsp – Dijon mustard
- 3 Tbsp – olive oil
- Kosher salt – to taste
- 15 thin slices (1/2 lb) – prosciutto, chilled
- Duxelles Ingredients:
- 32 oz – White mushrooms, cleaned
- 4 shallots – rough chopped
- 6 cloves – garlic
- 1 tsp – salt
- 4 Tbsp – butter
- 4 1/2 Tbsp – dry sherry
- 5 sprigs – fresh thyme, leaves only
- Puff Pastry:
- 1 box – Puff Pastry, Pepperidge Farms preferred (laminated pastry = 2nd best)
- 3 eggs, beaten
Duxelles: Using food processor, add the chopped shallots, garlic, salt and pulse until finely diced. Add to sauté pan with 2 Tbsp butter at medium high heat and stir until tender – about 2 minutes.
While sautéing the shallots and garlic, add 1/4 of the mushrooms to food processer and pulse to chop to approx 1/8” x 1/8”. Add to the sauté pan with 1/2 Tbsp butter at medium high heat and continue to stir. Repeat food processor pulsing to the remainder of the mushrooms and add to sauté pan with 1/2 Tbsp butter and 1 1/2 Tbsp dry sherry.
Continue to sauté in pan, adding 1 1/2 Tbsp dry sherry at 5 minutes and at 10 minutes. Cook until mixture is dry (no liquid leeching onto pan bottom) – about 20 minutes. Stir in thyme leaves and let cool for at least 5 minutes.
Meat: Pat the surface of the meat dry with a paper towel. Lightly coat the entire surface with oil. Lightly salt the beef. Preheat a large skillet to medium high heat and quickly sear (not cook) all sides of the beef including the ends. Remove from skillet and let cool. Cover meat with plastic wrap and chill – trying to pre-shape the meat as a cylinder for more even cooking.
Wellington wrap prep – prosciutto to hold duxcelles and wrap around meat cylinder): Lay out 24” long plastic wrap. Place slightly overlapping pieces of prosciutto for 6” longer than meat cylinder length. Repeat overlapping prosciutto to extend down plastic wrap – at least enough prosciutto to wrap entirely around the meat.
Add the duxelles in an even layer to extend 1” past the length of the meat cylinder and 1” from top and bottom end of prosciutto.
Remove the meat from the refrigerator and coat it with 4 Tbsp Dijon mustard. Place the meat in the center of the duxelles. Use the plastic wrap to gently lift the duxelles and prosciutto to wrap over the beef – wrap as tightly as possible to form an even log shape. Twist the ends of the plastic wrap to secure and place in refrigerator. (This procedure may be done a day ahead of time to minimize serving day timing).
Pastry Dough wrapping: Lightly flour the working surface. When the chilled dough is not too rigid, unwrap the dough. If 1 sheet is not long enough to wrap the entire meat cylinder, gently press the edges of 2 sheets together to form one solid sheet. Unwrap the plastic wrap from the prosciutto and meat cylinder and place it on the pastry dough and roll into a pastry cylinder. Brush one side of the dough at the seam with some egg wash and press the dough together completely to form a tight seal. Place the sealed end at the bottom of a lightly oil sprayed cooking pan
At the ends, as if wrapping a package, pinch the dough together to completely seal the beef. Brush the top of the wellington with the egg wash and sprinkle the dough with kosher salt.
Preheat the oven to 425˚F. Set up a rack about 1/3 up from the oven bottom. Bake the Wellington until an instant-read thermometer reads 105-110˚F – about 35-45 minutes. Remove the Wellington from the oven and let rest for 20 minutes uncovered. The instant-read thermometer should rise to 125-130˚F in this time for a medium rare serving. Slice the Beef Wellington into 1” slices and serve immediately.