Christmas Beef Wellington
Serving Size / Yield
- 1 1/2 lbs. white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 T. unsalted butter
- 2 T. olive oil
- salt and freshly ground black pepper
- 3 lb. center cut beef tenderloin, trimmed
- olive oil
- 1/2 tsp. salt and pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 T. Dijon mustard
- flour, for rolling out puff pastry
- 1 frozen puff pastry, thawed
- 2 eggs, lightly beaten
To make the Duxelles, add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for about 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef, tie the tenderloin in four places so it holds its shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil for about three minutes. Set out your prosciutto on a sheet of plastic wrap on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a spatula, cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine, and smear lightly all over with mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees Fahrenheit.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Brush with egg wash and fold over to completely seal the beef. Top with salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife. Bake for about 45 minutes until pastry is golden brown. Remove from oven and rest before cutting into thick slices.