Beef Wellington

Ingredients

• 2 lbs beef tenderloin, center-cut, trimmed
• 2 tbsp olive oil
• 1 lb cremini mushrooms, finely chopped
• 4 oz pâté or liver mousse
• 4 slices prosciutto
• 3 shallots, minced
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 sheet puff pastry, thawed
• 2 tbsp Dijon mustard
• 1 large egg, beaten
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour for dusting

Instructions

1. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat until smoking. Sear the beef on all sides until deeply browned, about 2 minutes per side. Remove and brush all over with Dijon mustard. Let cool completely.
2. Melt butter in the same skillet over medium-high heat. Add shallots and garlic, sauté for 2 minutes. Add mushrooms and thyme, cooking until all moisture evaporates, about 15 minutes, stirring frequently. Season with salt and pepper. Spread on a plate to cool completely.
3. Lay plastic wrap on a work surface. Arrange prosciutto slices in an overlapping rectangle. Spread pâté evenly over prosciutto, then spread the mushroom duxelles on top. Place the cooled beef at the edge and roll tightly using the plastic wrap. Twist the ends and refrigerate for 30 minutes.
4. Preheat oven to 425°F. Roll out puff pastry on a floured surface to 1/8-inch thickness. Unwrap the beef roll and place on the pastry edge. Roll up tightly, sealing the seam with beaten egg. Tuck and seal the ends.
5. Place seam-side down on a parchment-lined baking sheet. Brush entire surface with beaten egg. Score decorative patterns with a sharp knife and cut a few small slits for steam. Refrigerate for 10 minutes.
6. Bake for 25-30 minutes until pastry is deep golden brown and internal temperature reaches 125°F for medium-rare. Rest for 10 minutes before slicing with a sharp serrated knife.