Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Ingredients: 3 oz beef tenderloin; 1 cup cremini mushrooms; 1 tbsp shallot; 1 clove garlic; 0.5 tsp fresh thyme; 0.5 tsp olive oil; 1 tbsp dijon mustard; 0.5 slice prosciutto; 0.75 oz puff pastry; 0.5 large egg yolk; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 30 min · Cook 25 min

Finely mince the mushrooms, shallot, and garlic. Sauté them in a dry pan over medium heat until all moisture has evaporated and the mixture forms a thick paste, then stir in the thyme and a pinch of salt.
Season the beef tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat and sear the beef for 60 seconds on all sides until browned but raw in the middle. Remove and immediately brush with Dijon mustard.
Lay a piece of plastic wrap on the counter. Place the prosciutto slice down, spread the mushroom duxelles over it, and place the beef in the center. Roll tightly into a log using the plastic wrap and chill in the freezer for 10 minutes.
Preheat your oven to 425°F (220°C). Roll out the puff pastry into a thin rectangle.
Remove the beef from the plastic, place it on the pastry, and wrap it completely, trimming any excess. Seal the edges and place seam-side down on a parchment-lined baking sheet.
Brush the pastry with the beaten egg yolk and score the top lightly with a knife for decoration.
Bake for 15 to 20 minutes until the pastry is deep golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
Let the Wellington rest for 5 minutes before slicing into thick rounds to serve.

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Instructions

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