Beef wellington is a really good way to cook a juicy piece of beef. Here, we’ll go over how to make beef wellington and the best way to prepare the tenderloin so that it tastes great.
Nutrition (per serving): 637 calories, 50 g protein, 40 g carbohydrates, 3 g fiber, 4 g sugar, 36 g fat, 15 g saturated fat, 1,640 mg sodium
INGREDIENTS
1 (2 lb.) center-cut beef tenderloin, trimmed
kosher salt
freshly ground black pepper
extra-virgin olive oil, for greasing
2 tbsp. Dijon mustard
1 1/2 lb. mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tbsp. unsalted butter
12 thin slices prosciutto
all-purpose flour, for dusting
14 oz. frozen puff pastry, thawed
1 large egg, beaten
flaky salt, for sprinkling
Steps
Get some kitchen twine and tie down the tenderloin in four different locations, seasoning the meat heavily with pepper and salt
Coat the bottom part of a skillet that’s heavy with oil, turn this onto high heat. Once it’s starting to smoke, put the tenderloin in there and sear this until it’s browned along the ends well on every single side. It will require at least 12 minutes to get this done. When finished, put it on a plate, and when it’s cool enough for you to touch, take the twine off, and then coat every side of this with the mustard, letting it sit in the fridge to cool.
Next, make the duxelles, and you do this by with your food processor, processing the mushrooms, thyme, and the shallots until everything is chopped together.
Add butter to your skillet, turn it up to medium heat. Put the mushrooms into there, cooking this until all of the liquid is gone and evaporated, usually after 25 minutes. Season this with pepper and salt, and then, let this sit to cool in your fridge.
Get some plastic wrap and put it down on a surface to work, making sure that it’d double the length of the tenderloin’s width. Take the prosciutto and shingle this directly tonto your plastic wrap and make sure it’s in a rectangular shape that’s large enough to cover the entire tenderloin. You then want to put the duxelles in a thin and even manner on top of the prosciutto.
Season the tenderloin and then place it on the bottom side of your prosciutto, then roll the meat directly into this with plastic wrap to keep it tight. Put the ends of the prosciutto tucked as you start to roll, and then twist each end of the wrap into a log shape, and transfer this to the fridge so it chills.
Heat your oven to 425, get the puff pastry out, and spread it into a rectangle to just have the tenderloin covered. Take the tenderloin out of the wrap, place it on your puff pastry, and then brush the other parts of the puff pastry with some egg wash, rolling it into there.
Once it’s a log, you want to crimp the ends of this to keep it sealed. Use a fork. Wrap it in more plastic to get it real tight, then let it sit to cool for 20 minutes.
Take it out, put it on a baking sheet with the egg wash, and then bake until it’s at least 120 degrees Fahrenheit for a medium rare piece, usually about 45 minutes. Let it sit for about 10 minutes before you slice and carve it out.