BEEF WELLINGTON
Steps:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. To prepare the beef: Tie the tenderloin in 4 places. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a 1-1/2 feet in length) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to accommodate the filet of beef. Use a rubber spatula to cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. Remove beef from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up using the plastic wrap to tie it up. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes. Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to a 1/4-inch thickness. You may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with with egg wash and fold over to completely seal the beef. Top with coarse sea salt. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits on top.Bake for 40 to 45 minutes or 125 F internal temp.
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