Beef Wellington
Ingredients: baby bellas (cremini) mushrooms, shitake mushrooms, trumpet mushrooms, shallots, beef tenderloin · 180 min cook time · 650kcal · $71.00
Ingredients
8oz baby bellas (cremini) mushrooms, 8oz shitake mushrooms, 8oz trumpet mushrooms, 4whole shallots, 2lbs beef tenderloin, 1roll butcher's twine, 1pinch salt, 1pinch pepper, 2tbsp vegetable oil, 3tbsp spicy horseradish mustard, 2tbsp butter, 2cloves garlic, 2tbsp cognac, 1pack prosciutto, 1sheet puff pastry, 1whole egg
Instructions
1. Finely chop mushrooms and shallots in a food processor using short bursts to make duxelles.
2. Place chopped mushrooms on a large baking sheet and cook in the oven at 300° F, stirring every 15 minutes, until all moisture is gone.
3. Truss the beef tenderloin with butcher's twine to ensure an even shape, then season generously with salt and pepper.
4. Heat vegetable oil in a cast-iron pan over medium-high heat and sear the tenderloin on all sides for about a minute per side.
5. Remove the tenderloin from heat, cut off the twine, and brush it immediately with spicy horseradish mustard. Chill in the fridge for an hour.
6. In the same cast-iron pan, melt butter over medium-low heat, add shallots and garlic, and cook until caramelized. Deglaze with cognac, add mushrooms, reduce liquid, and chill the duxelles.
7. Layer plastic wrap, lay out prosciutto, spread mushrooms evenly, place the chilled tenderloin on top, and roll into a tight log using plastic wrap. Chill in the fridge for an hour.
8. Roll out thawed puff pastry, brush the top third with egg wash, place the wrapped tenderloin on the bottom third, and wrap into a tight log. Seal edges, wrap in plastic, and chill again.
9. Preheat oven to 425° F. Brush the Wellington with egg wash, decorate with a lattice design or pastry cutouts.
10. Bake in the oven for 30 to 40 minutes until the internal temperature reaches 125° F for medium-rare.
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