Ingredients: |
Ingredients: 1 2-pound, center-cut beef tenderloin, trimmed
kosher salt
freshly ground black pepper
olive oil
2 tablespoons Dijon mustard
1 ½ pounds mixed mushrooms, roughly chopped
1 shallot, roughly chopped
1 thyme sprig
2 tablespoons unsalted butter
12 thin slices prosciutto
flour
14 ounces frozen puff pastry, thawed
1 large egg, beaten
flaky salt, for sprinkling
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Directions: |
Directions:Tie the tenderloin in 4 places using kitchen twine. Season it generously with salt and pepper.
Coat the bottom of a heavy skillet over high heat with olive oil. Once the pan is nearly smoking, sear the tenderloin until it is well-browned on all sides, including the ends (about 2 minutes per side or 12 minutes total). Transfer it to a plate. When it is cool enough to handle, snip off the twine and coat all the sides with mustard. Let the meat cool in the fridge.
Meanwhile, in a food processor, pulse the mushrooms, shallots, and thyme until they are finely chopped.
Add the butter to a skillet and melt it over medium heat. Add the mushroom mixture and cook it until the liquid has evaporated, about 25 minutes. Season it with salt and pepper, then let it cool in the fridge.
Place plastic wrap down on a work surface, overlapping, so it is twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that is big enough to cover the whole tenderloin. Spread the mushroom mixture evenly and thinly over the prosciutto.
Season the tenderloin, then place it at the bottom of the prosciutto. Roll the meat into the prosciutto-mushroom mixture, using the plastic wrap to roll it tightly. Tuck the ends of the prosciutto as you roll, then twist the ends of the plastic wrap tightly into a log and transfer to the fridge to chill in order to maintain its shape.
Heat oven to 425º. Lightly flour work surface, then spread out the puff pastry and roll it into a rectangle that will cover the tenderloin, slightly bigger than the prosciutto rectangle. Remove the tenderloin from the plastic wrap and place it on the bottom of the puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll the beef into the pastry.
Once the log is fully covered in the puff pastry, trim any extra pastry, then crimp the edges with a fork to seal it well. Wrap the roll in plastic wrap to get a tight cylinder, then chill for 20 minutes.
Remove the plastic wrap, then transfer the roll to a foil-lined baking sheet. Brush it with the egg wash and sprinkle it with flaky salt.
Bake it until the pastry is golden and the center registers 120º for medium-rare, about 40 to 45 minutes. Let it rest for 10 minutes before carving and serving. |
This recipe for Beef Wellington is from