Beef Wellington

Instructions

1. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously with Salt and Black Pepper from the Beef ingredients list. Heat Olive Oil from the Beef ingredients list in a large, oven-safe skillet over high heat until smoking. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate and let cool slightly. Once cooled, spread Dijon Mustard evenly over all sides of the beef. Place in the refrigerator to chill for at least 30 minutes.
2. Make the Duxelles: In the same skillet (no need to clean), add Olive Oil from the Duxelles ingredients list over medium heat. Add Shallots and sauté until softened, about 2-3 minutes. Add Garlic and cook for another minute until fragrant. Add the finely chopped Cremini Mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it completely evaporates, about 10-15 minutes. Pour in the Dry White Wine, scraping up any browned bits from the bottom of the pan, and cook until the wine has completely evaporated. Stir in Fresh Thyme Leaves, Salt, and Black Pepper. Remove from heat and spread the Duxelles on a plate to cool completely. Chill in the refrigerator alongside the beef.
3. Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed Puff Pastry sheet into a rectangle large enough to encase the beef, approximately 12x16 inches (30x40 cm).
4. Assemble the Wellington: Lay the Prosciutto slices slightly overlapping in a single layer on the rolled-out puff pastry, creating a rectangle large enough to cover the beef tenderloin. Spread the chilled Duxelles evenly over the prosciutto. Place the chilled, seared beef tenderloin at one end of the prosciutto and duxelles rectangle. Carefully roll the beef, prosciutto, and duxelles tightly together, using the puff pastry to wrap around the entire log. Trim any excess pastry, leaving about 1 inch (2.5 cm) overlap for sealing. Crimp the edges of the pastry to seal, ensuring no gaps. Place the seam-side down on a parchment-lined baking sheet.
5. Chill Again: Cover the assembled Wellington loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This helps the pastry maintain its shape during baking.
6. Preheat Oven & Egg Wash: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the Egg and Water from the Egg Wash ingredients list to create the egg wash. Brush the entire surface of the chilled Wellington with the egg wash. If desired, score the top of the pastry lightly with a sharp knife (be careful not to cut through to the beef) for decoration.
7. Bake: Bake for 35-45 minutes, or until the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare. Use a meat thermometer inserted through the pastry into the center of the beef. The pastry should be golden brown and flaky.
8. Rest and Serve: Remove the Beef Wellington from the oven and let it rest on a cutting board for 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender and moist result. Slice into thick portions and serve immediately.