1-2tablespoonsoil, for searing tenderloin and sauteeing mushrooms
2tablespoonsDijon mustard
¼teaspoonsalt and pepper each
4slicesProsciutto
1pintmushrooms, finely chopped, for best results, pulse in food processor
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspoonground thyme(or about 5 sprigs of fresh thyme - pull the little sprigs off the stem first:)
1sheetpuff pastry, cut in half
1large egg, for pastry wash
1teaspoonwater, for pastry wash
Instructions
Lightly season beef tenderloins with a sprinkle of salt and pepper; wrap in plastic wrap and refrigerate
2 7-8 ounce beef tenderloin filets or filet mignon, ¼ teaspoon salt and pepper each
In a medium saucepan, add a little oil, finely chopped mushrooms, onion powder, garlic powder and thyme; cook on medium heat 5-6 minutes or until most of the moisture is gone from the mushrooms; plate and set aside
In a heavy bottom skillet, add a little oil and bring stove to medium-high heat
1-2 tablespoons oil
Sear the tenderloins on both sides and edges for about 1 minute
2 7-8 ounce beef tenderloin filets or filet mignon
Remove beef from heat and brush Dijon mustard on filets; set aside
2 tablespoons Dijon mustard
Place a layer of plastic wrap on the counter; place 2 slices of prosciutto per filet in a perpendicular fashion on the plastic; add ¼ cup of mushroom mixture on top of the prosciutto - flatten it with a spoon
4 slices Prosciutto
Place the filet on the mushroom mixture; pull up the sides of the prosciutto to wrap the filet; set aside
Roll out one puff pastry sheet; cut it in half; place the prosciutto wrapped filet on the pastry; use the plastic wrap to roll the pastry around the dough, creating a smooth exterior; trim excess dough; crimp and tuck edges of dough to seal the beef entirely in the dough
1 sheet puff pastry, cut in half
Tightly twist ends of plastic wrap and refrigerate for 15 minutes
Turn oven to 425° F; remove filets from refrigerator, apply the egg wash and gently score the top with a sharp knife; place on broiler pan and bake on middle rack 15 minutes See Recipe Notes
1 large egg, for pastry wash, 1 teaspoon water, for pastry wash
To check for doneness, insert meat thermometer into the side of the Beef Wellington, making sure to get the probe to the center of the meat; for medium-rare,
Video
Notes
ImportantAfter you've assembled the Beef Wellington, it is important to wrap it in plastic wrap and return it to the fridge to cool a bit. Why? Cool puff pastry "puffs" better than room temperature pastry.Duxelles (Mushroom)For best results, pulse in a food processor until fineChecking for donenessSince every oven is different, the best way to determine if your individual Beef Wellington is done is to use an accurate meat thermometer.
Rare is 125°F
Medium -rare is 135°F
Medium is 145°F
Medium-well is 150°F
You're going to let the tenderloins rest for 5-8 minutes after you cook them and during that time, the temperature of the meat will increase. For best results, remove the Beef Wellington when it is about 8-10 degreess UNDER your desired degree of doneness. For instance, if you want a medium-rare Beef Wellington, remove it from the oven when the internal temperature is around 125°F.