Beef Wellington

Updated at: Thu, 17 Aug 2023 06:02:49 GMT

Step 1

1. Completely optional!!! I aged this tenderloin for 14 days but feel free to completely skip this step. Soften 4 sticks butter and liberally coat sides so that no meat is exposed. Store in a fridge that doesn’t get much use and maintains 36-38 degrees. Remove and discard butter when ready to cook.

Step 2

2. Apply a generous amount of salt and pepper to all sides of the tenderloin and sear at high temp until all sides are browned. I used my grill but you can use a broiler or even a pan if you want to do a smaller portion.

Step 3

3. Prepare your duxelles by grinding in a processor or chopping with a knife the mushrooms of your choosing. Feel free to be creative here I used baby portabellas but you can twist this up however you feel.

Step 4

4. Small dice 2 shallots and mince 2 cloves garlic. Cook in olive oil until translucent. Add in blended mushroom mixture.

Step 5

5. Cook mushrooms until all moisture has evaporated. Add in thyme and oregano and 1 oz sherry. Cook until all liquid is gone. Remove from heat and let cool.

Step 6

6. Apply a nice layer of mustard on all sides of the tenderloin. I used creole mustard but Dijon is what is classically called for.

Step 7

7. On a layer of Saran Wrap lay out a large square of prosciutto. Spread the duxelles over the prosciutto evenly. Add the tenderloin and roll nice and tightly using the Saran Wrap to get all sides tight. Place in fridge to cool for 20 min.

Step 8

8. On a base of flour roll out the 4 sheets of puff pastry. Use egg wash to join edges. Remove the tenderloin from plastic wrap and place on top of puff pastry. Roll tight and cut off any heavy excess leaving the seam on the bottom.

Step 9

9. Decorate !!! You can use a lattice cut or even cookie cutter shapes with remaining pastry to make a wonderful presentation. I just scored the top in opposite diagonal pattern. Apply heavy layer of egg yolk on top. Sprinkle with flakey sea salt

Step 10

10. Bake at 350 degrees until the internal reaches 125 degrees. Remove and let rest. Enjoy!!!

Step 11

11. I made a reduced sherry Demi-glaze to compliment. Reduce the remaining bottle of sherry by 3/4 in a saucepan. Add 1/2 cp beef base and I cup water. Add cornstarch slurry until consistency that coats the back of a spoon.

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