Beef Wellington

🥘 Ingredients

• beef tenderloin (ideally thick center cut)
  24 oz
• canola oil
  2 tbsp
• coarse sea salt
• dijon mustard
• egg wash
• garlic
  3 cloves
• mushrooms
  1 lb
• pepper
• prosciutto
  6-8 slices
• puff pastry
  1.5 sheets
• salt
• shallots
  2
• whiskey
  3 tbsp

🍳 Cookware

• food processor
• cast iron
• plastic wrap
• baking sheet

1. 1

   # Duxelle
2. 2

   Dice mushrooms very fine (or use a food processor ).

   mushrooms: 1 lb
3. 3

   Saute shallots and garlic in a pan until translucent and fragrant.

   shallots: 2, garlic: 3 cloves
4. 4

   Add the mushrooms and season with salt .

   salt
5. 5

   Cook for a few minutes until water evaporates and mushrooms start browning.
6. 6

   Add whiskey and cook until alcohol cooks off.

   whiskey: 3 tbsp
7. 7

   Set aside.
8. 8

   # Tenderloin
9. 9

   Season beef tenderloin (ideally thick center cut) with salt and pepper .

   beef tenderloin (ideally thick center cut): 24 oz, salt, pepper
10. 10

    Heat canola oil in cast iron until smoking.

    canola oil: 2 tbsp
11. 11

    Sear the beef tenderloin on all sides until well browned.
12. 12

    Set aside and brush the beef tenderloin with dijon mustard .

    dijon mustard
13. 13

    # Wellington
14. 14

    Get a large sheet of plastic wrap on work surface.
15. 15

    Shingle prosciutto such that it will cover entire beef tenderloin.

    prosciutto: 6-8 slices
16. 16

    Spread the duxelle over the prosciutto, leaving a border around.
17. 17

    Wrap the beef tenderloin, tucking in the sides and having the seam facing down.
18. 18

    Let rest for ⏱️ 20 minutes .
19. 19

    Roll out puff pastry .

    puff pastry: 1.5 sheets
20. 20

    Place wellington in the lower-third of the puff pastry.
21. 21

    Brush the sides with egg wash .

    egg wash
22. 22

    Roll the wellington and trim any excess puff pastry.
23. 23

    Brush the other edge with egg wash.
24. 24

    Tuck in the side seems and wrap with plastic wrap, twisting the sides to tighten up the wellington.
25. 25

    Let rest until ready for baking.
26. 26

    # Baking
27. 27

    Place wellington on parchment or foil lined baking sheet .
28. 28

    Brush with egg wash and top with coarse sea salt .

    coarse sea salt
29. 29

    Bake at 400-425℉ for ⏱️ 25-30 minutes .
30. 30

    Let rest and slice.