YIELDS: 6 SERVINGS | PREP TIME: 15 MINS | TOTAL TIME: 2 HOURS 30 MINS
Make everyone feel special with this mouthwatering Beef Willington! A heart-stopper beauty with extremely superb taste. A classic inside and out!
INGREDIENTS
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1 (2 lb.) centre-cut beef tenderloin, trimmed
kosher salt
Freshly ground black pepper
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
Flour, for dusting
14 oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
To make the Beef Wellington
Step 1: Tie the tenderloin in four places with kitchen twine. Generously season with salt and pepper.
Step 2: Drizzle olive oil in the bottom of a heavy skillet. Heat over high heat. When nearly smoking, add and sear the tenderloin for about 2 minutes on both sides or until all sides and ends are well-browned. Place on a plate to cool. Then, snip the twine off and with mustard, coat all sides. And chill.
Step 3: In the meantime, make the duxelles by adding the mushrooms, shallots, and thyme in a food processor. Pulse until finely chopped.
Step 4: Melt the butter in a skillet over medium heat. Stir in the mushrooms and cook for about 25 minutes or until all the liquid has disappeared. Then, season with salt and pepper. Allow cooling in the fridge.
Step 5: On a work surface, place down the plastic wrap. Overlap to make the length and width twice of the tenderloin. On the plastic wrap, shingle the prosciutto into a rectangle huge enough to cover the tenderloin completely. Then, evenly and thinly spread the duxelles on top.
Step 6: Start by seasoning the tenderloin before placing it at the bottom of the prosciutto. Roll tightly the meat using plastic wrap into the prosciutto-mushroom mixture. As you roll, tuck the ends of the prosciutto, tightly twisting the ends of the wrap to form a log. Place in the fridge to chill and sustain its shape.
Step 7: Prepare the oven. Preheat it to 425 degrees.
Step 8: Spread out the puff pastry on a lightly floured work surface. Roll it into a rectangle making it a tad bigger than the prosciutto rectangle.
Step 9: Unwrap the tenderloin and lay it on the bottom of the puff pastry. Brush with egg washes the three edges of the pastry before lightly rolling the beef into the pastry.
Step 10: If needed, trim the extra pastry once the log is completely covered in puff pastry. Using a fork, crimp the edges to seal properly. Make a very tight cylinder by wrapping the roll in plastic wrap. Then, chill for at least 20 minutes.
Step 11: Unwrap and transfer to a foil-lined baking sheet. Brush the roll with egg wash, then, sprinkle over some flaky salt.
Step 12: Place inside the preheated oven and bake for about 40 to 45 minutes until golden and the middle is about 120 degrees F medium-rare.
Step 13: Allow the beef wellington to rest for at least 10 minutes before slicing. Serve and enjoy!
Ingredients
- 1 (2 lb.) centre-cut beef tenderloin, trimmed
- kosher salt
- Freshly ground black pepper
- 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
- Flour, for dusting
- 14 oz. frozen puff pastry, thawed
- 1 large egg, beaten
- Flaky salt, for sprinkling
Instructions
Step 1: Tie the tenderloin in four places with kitchen twine. Generously season with salt and pepper.
Step 2: Drizzle olive oil in the bottom of a heavy skillet. Heat over high heat. When nearly smoking, add and sear the tenderloin for about 2 minutes on both sides or until all sides and ends are well-browned. Place on a plate to cool. Then, snip the twine off and with mustard, coat all sides. And chill.
Step 3: In the meantime, make the duxelles by adding the mushrooms, shallots, and thyme in a food processor. Pulse until finely chopped.
Step 4: Melt the butter in a skillet over medium heat. Stir in the mushrooms and cook for about 25 minutes or until all the liquid has disappeared. Then, season with salt and pepper. Allow cooling in the fridge.
Step 5: On a work surface, place down the plastic wrap. Overlap to make the length and width twice of the tenderloin. On the plastic wrap, shingle the prosciutto into a rectangle huge enough to cover the tenderloin completely. Then, evenly and thinly spread the duxelles on top.
Step 6: Start by seasoning the tenderloin before placing it at the bottom of the prosciutto. Roll tightly the meat using plastic wrap into the prosciutto-mushroom mixture. As you roll, tuck the ends of the prosciutto, tightly twisting the ends of the wrap to form a log. Place in the fridge to chill and sustain its shape.
Step 7: Prepare the oven. Preheat it to 425 degrees.
Step 8: Spread out the puff pastry on a lightly floured work surface. Roll it into a rectangle making it a tad bigger than the prosciutto rectangle.
Step 9: Unwrap the tenderloin and lay it on the bottom of the puff pastry. Brush with egg washes the three edges of the pastry before lightly rolling the beef into the pastry.
Step 10: If needed, trim the extra pastry once the log is completely covered in puff pastry. Using a fork, crimp the edges to seal properly. Make a very tight cylinder by wrapping the roll in plastic wrap. Then, chill for at least 20 minutes.
Step 11: Unwrap and transfer to a foil-lined baking sheet. Brush the roll with egg wash, then, sprinkle over some flaky salt.
Step 12: Place inside the preheated oven and bake for about 40 to 45 minutes until golden and the middle is about 120 degrees F medium-rare.
Step 13: Allow the beef wellington to rest for at least 10 minutes before slicing. Serve and enjoy!
