Beef Wellington
Ingredients:
- 800-900g centre cut beef tenderloin
- 2 tbsp mustard
- 650g mushrooms
- 3 shallots, minced
- 5 cloves garlic, minced
- 4 sprigs thyme (for the duxelles)
- 12 slices prosciutto
- Egg wash: 1 egg whisked with 2tbsp cold water
- 375g frozen puff pastry block (or 2-3 sheets pre-rolled), thawed
- To garnish: thyme leaves, flaky salt
Instructions:
- To make the duxelles, pulse mushrooms in a food processor until cut into pea-sized chunks. Add oil to a pan and cook shallots and garlic on medium heat. Add in mushrooms, followed by the thyme. Cook until the liquid from the mushrooms has evaporated. Season with salt and pepper and let cool.
- Pat tenderloin dry and season with salt and pepper. Add oil to a pan on high heat and sear the tenderloin on all sides until brown. Remove from the pan and brush with mustard on all sides while still hot. Let cool to room temperature.
- Lay out 2 sheets of cling film on a flat surface overlapping each other. On top of that, lay out your slices of prosciutto vertically in two rows, six slices in each row (or arrange into a rectangle sufficient to wrap the tenderloin). Spread duxelles over the prosciutto. Lay your tenderloin horizontally along the base, leaving some space. Using the plastic wrap, roll the prosciutto and duxelles over the tenderloin. Twist the ends of the plastic wrap to tighten and place in the fridge for 30 minutes to let firm up.
- Flour your surface, and roll out puff pastry block. Brush with egg wash and place tenderloin at the base. Roll the tenderloin with the puff pastry, trimming the excess (if you have enough, use it for the lattice). Tuck the ends in. Brush with egg wash.
- Using your excess pastry or a new sheet of puff pastry, cut your lattice and lay on top of the tenderloin (I cut my lattice myself but definitely recommend purchasing a lattice cutter). Brush with egg wash. Place thyme leaves on top, and sprinkle with flaky salt. Place on a baking tray lined with baking paper.
- Place in an oven preheated to 220C for 40 minutes, or until it reaches 120 F (medium rare). Let rest for 15 minutes before slicing.