2 lb tenderloin. Cut in 2.
Truss with cooking twine so that the tenderloin holds an even cylindrical shape while you sear it. Sear in oil on all sides for about a minute or 2 maximum on each side. You are searing for flavor, but not cooking the beef. Set aside to rest and remove the twine.
Duxelles (Mushroom Mixture)
· 3 pints of cremini or “baby bella” mushrooms
· 2 tbsp of butter
· 2 clove of garlic
· 2 small shallots (about 1/3 cup)
· ½ cup dry white wine
· ¼ cup of heavy cream
· ¼ tsp of truffle oil (optional)
Mince shallots and garlic in a food processor then sauté in butter for about 3 minutes until tender (not browned). While that’s cooking, mince mushrooms to a paste in food processor and add to the sauté pan. Cook until it’s almost dry – stirring often and regulating heat so you don’t burn (about 8-10 minutes). Once it’s nearly dry and just starting to stick to the pan, add in wine and cook until almost dry again. Then add in the heavy cream and cook until nearly dry but not sticking to the pan. Take off the heat and stir in truffle oil. Transfer to plate and set aside to cool.
· 8-10 big slices of Prosciutto De Parma
· Mushroom Duxelles
· Seared Tenderloin
· Dijon Mustard (for more heat, you can substitute with English Mustard or Horseradish).
· Frozen Puff Pastry
· Egg Wash (egg yolk mixed with one teaspoon of water)
· Lay 2 overlapping pieces plastic wrap on counter.
· Lay overlapping sides of the Prosciutto to form a square that’s 2” longer than the tenderloin
· Spread the Duxelles on top of the Prosciutto in a thin layer (leaving ½” gap on the outer edge)
· Brush a thin layer of mustard on the tenderloin.
· Place the tenderloin on one edge of Prosciutto and, using plastic wrap, roll into a tight cylinder. When complete, should be no air – the plastic wrap should completely encase the roll and look like a large sausage.
· Put in fridge for at least 30 minutes to set.
· Lay another 2 overlapping pieces plastic wrap on counter.
· Place a sheet of the cold Puff Pastry on top.
· Take the plastic wrap off your Prosciutto/Beef roll and place on one edge of the puff pastry and gently roll into until it’s completely encased in the puff pastry. Fold the sides in.
· Using the back of a knife, make a design on top (optional) but be sure not to cut through the puff pastry.
· Brush the entire Wellington with the egg wash.
· Place in a shallow roasting pan or jelly roll sheet and place in a 400 degree oven for about 30-40 minutes. Your cooking time will vary depending on the size of your Wellington. You’ll know it’s done when the puff pastry is golden brown and an instant read thermometer registers about 130 for rare.
· Once you take it out of the oven let it rest for at least 10 minutes. The tenderloin will continue to cook to 135/140 for medium rare.
· Using a serrated knife, cut into slices and serve as is or with your favorite side dish. A green vegetable makes a nice accompaniment.