Ingredients:

  • 2.5 lbs (1.1 kg) beef tenderloin roast, center-cut, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1 pound (450g) cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry sherry or Madeira wine (optional)
  • 2 tablespoons fresh thyme leaves, chopped
  • 1/4 cup (60ml) heavy cream (optional, for added richness)
  • Salt and freshly ground black pepper to taste
  • 8 oz (225g) prosciutto slices, thinly sliced
  • 1 package (14.1 oz/400g) puff pastry sheets, thawed
  • 1 large egg, beaten
  • Dijon Mustard
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks/225g) cold unsalted butter, cut into cubes
  • 1/2 cup (120ml) ice water

Instructions:

  1. Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until nicely browned (about 2-3 minutes per side). Remove from skillet and let cool slightly.
  2. Add olive oil to the same skillet. Sauté shallots and garlic until softened. Add the chopped mushrooms and cook until all the moisture has evaporated and the mushrooms are browned (this is crucial!). Stir in sherry/Madeira (if using), thyme, and heavy cream (if using). Season with salt and pepper. Let cool completely.
  3. Spread a thin layer of Dijon mustard over the seared beef. Lay a large sheet of plastic wrap on a clean surface. Overlap prosciutto slices on the plastic wrap, creating a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto. Place the seared beef on top of the duxelles-prosciutto layer.
  4. Tightly wrap the beef using the plastic wrap, forming a log shape. Twist the ends of the plastic wrap to seal. Refrigerate for at least 30 minutes (or up to 2 hours). This helps the Wellington hold its shape.
  5. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef. Remove the beef from the refrigerator and unwrap it. Place the beef in the center of the puff pastry. Brush the edges of the pastry with egg wash. Wrap the pastry tightly around the beef, sealing the edges well. Trim any excess pastry.
  6. Use leftover pastry to create decorative shapes (leaves, stars, etc.) and attach them to the top of the Wellington with egg wash. Brush the entire Wellington with egg wash. Refrigerate for another 15 minutes.
  7. Preheat oven to 400°F (200°C). Place the Wellington on a baking sheet lined with parchment paper. Bake for 40-50 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare.
  8. Let the Wellington rest for 10 minutes before slicing and serving.