Name: Beef wellington with mushroom duxelles
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 1 serving
Ingredients: 5 oz beef tenderloin steak, trimmed of fat; 3 oz white button mushrooms, very finely minced; 1 shallot, very finely minced; 1/2 tsp dried thyme; 1/4 cup frozen puff pastry, thawed; 0.5 oz prosciutto; 1 1/2 tsp Dijon mustard; 1/2 tsp extra virgin olive oil; 1 large egg white, beaten; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 35 min · Cook 45 min

Preheat the oven to 400°F. Season the beef with half the salt and pepper. Heat half the oil in a skillet over high heat. Sear the beef for 2 minutes, flip, and cook for 2 minutes more. Sear the edges for 30 seconds each until browned all over. Remove and brush immediately with mustard. Let cool completely.
Wipe the skillet and heat the remaining oil over medium heat. Add mushrooms, shallots, and thyme. Cook, stirring often, for 12 minutes until the pan is dry and the mixture holds together when pushed. Season with the rest of the salt and pepper. Remove from the heat and let cool completely.
Lay plastic wrap on the counter. Arrange the prosciutto in a 5 by 6 inch rectangle. Spread the mushroom mixture over it, then place the beef in the center. Use the plastic to roll it tightly into a log. Chill in the freezer for 10 minutes to set.
Roll the puff pastry into a thin sheet roughly 6 by 7 inches. Remove the beef from the plastic and place on the pastry. Wrap the pastry snugly around the beef, trimming any overlap to 1/2 inch. Brush the edges with egg white to seal. Place on a baking sheet and brush the top with the rest of the egg white.
Bake the wellington for 18 to 22 minutes. Remove when the pastry is golden and the beef reaches its safe temperature. Let the wellington rest for 5 minutes before slicing into thick rounds. Done when center is pink and tender, 160°F in the thickest part.

Nutrition

Ingredients

Instructions

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