Beef Wellington
Ingredients: all-purpose flour, kosher salt, ice water, unsalted butter, beef tenderloin · 135 min cook time · 850kcal · $47.40
Ingredients
2cups all-purpose flour, pinches kosher salt, 1cup ice water, 2sticks unsalted butter, 1roast beef tenderloin, to taste freshly cracked pepper, 1pound mushrooms, bunch thyme, cloves garlic, splash cognac, splash heavy cream, 0.25pounds prosciutto, to taste english mustard, 1whole egg
Instructions
1. Make puff pastry dough from scratch combining flour, salt, and ice water, then folding and resting with butter blocks.
2. Season the beef tenderloin liberally with kosher salt and freshly cracked pepper.
3. Sear the beef on all sides in a ripping hot cast-iron skillet.
4. Process mushrooms and sauté in a pan with butter, thyme, garlic, deglaze with cognac, add heavy cream, and reduce into a smooth duxelles.
5. Brush the cooled seared beef with English mustard, lay out prosciutto on plastic wrap, spread mushroom duxelles over it, and wrap tightly around the beef.
6. Roll out the puff pastry, wrap the beef log in it, seal, brush with beaten egg, score the top, and sprinkle with flaky kosher salt.
7. Bake at 450 degrees Fahrenheit until the internal temperature reaches 120 degrees Fahrenheit, then rest before slicing.
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