The Easiest Beef Wellington
Ingredients: beef tenderloin (center cut), kosher salt, fresh cracked black pepper, vegetable oil, Dijon mustard · 60 min cook time · 800kcal · ~₩53,200
Ingredients
450g beef tenderloin (center cut), 10g kosher salt, 5g fresh cracked black pepper, 30ml vegetable oil, 30g Dijon mustard, 450g cremini mushrooms, 2개 shallots, 3개 garlic cloves, 30ml olive oil, 5g freshly chopped thyme leaves, 100g prosciutto (pre-sliced), 2개 eggs
Instructions
1. Generously season the beef tenderloin on all sides with kosher salt and fresh cracked black pepper. Roll it around to coat all edges.
2. Heat a large skillet over medium-high heat with 1.5 to 2 tablespoons of high-heat, neutral-tasting vegetable oil.
3. While the pan heats, pat the seasoned steak dry with paper towels right before it goes into the pan to ensure a beautiful crust.
4. Once the pan is hot, add the beef and sear for 1 to 2 minutes per side until a crust forms. Flip and sear again for 1 to 2 minutes. Then, sear for 30 seconds on each side, rolling it around to kiss the cut sides. Remove from heat.
5. Brush the seared beef on all sides with Dijon mustard to cool the exterior quickly. Set aside to cool, preferably in the fridge.
6. In a food processor, combine 1 lb of cremini mushrooms, 2 small peeled shallots, and 3 cloves of garlic. Pulse a few times until finely chopped. Shake if it gets stuck.
7. Heat 2 tablespoons of neutral oil or olive oil (or butter) in a pan over medium heat. Add the mushroom mixture (duxelles), season with a touch of kosher salt and fresh black pepper. Cook, stirring, until the moisture evaporates and it thickens into a paste-like texture, about 3 to 5 minutes.
8. Optionally, stir in a pinch of freshly chopped thyme leaves. Once combined, remove from heat and spread the duxelles thinly on a quarter sheet or large plate to cool quickly in the fridge.
9. Lay out an extra-large sheet of plastic wrap (or two normal sheets stitched together). Arrange pre-sliced prosciutto in a slightly overlapping shingle pattern on the lower third of the plastic wrap, pressing and peeling the papers to ensure full contact and no air gaps.
10. Evenly spread the cooled duxelles over the prosciutto, leaving about a half-inch border and spreading it two-thirds of the way up.
11. Place the cooled beef tenderloin in the lower third, centered, on top of the duxelles. Carefully roll it up using the plastic wrap to help create a tight parcel. Bring it towards you, fold it over itself, and gently crimp the edges shut by twisting the plastic wrap.
12. Separate two egg yolks from the whites for an egg wash to brush on the puff pastry.
Source: Watch the original video