Instructions
Instructions
1
Season the tenderloin generously with salt and pepper, pat dry, and sear in a hot cast‑iron or stainless skillet with neutral oil for 60–90 seconds per side until a deep reddish‑brown crust forms. Transfer to a wire rack and cool completely for at least 20 minutes.
2
Brush the cooled beef with a thin, even coat of Dijon mustard and refrigerate uncovered for 15–20 minutes.
3
Prepare the duxelles: pulse mushrooms, garlic, and shallots until very fine. Melt butter in a wide skillet over medium‑high heat, add the mushroom mixture and cook, stirring frequently, for 10–14 minutes until all moisture evaporates and the mixture is dry and paste‑like. Stir in thyme and, if using, the dry sherry; cook 2 more minutes. Season and spread onto parchment to cool completely.
4
Lay a large sheet of plastic wrap on the work surface. Arrange the prosciutto slices into a rectangle slightly wider than the tenderloin. Spread the cooled duxelles evenly over the prosciutto, leaving a 1‑inch border at each end.
5
Place the mustard‑brushed tenderloin at the near edge of the prosciutto and, using the plastic wrap, roll the whole package tightly into a compact cylinder. Twist the ends of the wrap to seal and refrigerate for at least 30 minutes (ideally 1 hour).
6
Roll the puff pastry into a rectangle large enough to enclose the log with a 2‑inch overlap on each side. Remove the plastic wrap from the beef log, place it on the pastry, and roll up firmly, tucking the ends under. Brush all seams with egg wash, press to seal, score the top decoratively if desired, and brush the entire surface generously with egg wash.
7
Preheat the oven to 425 °F (220 °C). Place the Wellington seam‑side down on a parchment‑lined baking sheet and bake for 25–30 minutes until the pastry is deeply golden. Use an instant‑read thermometer to check that the beef’s internal temperature is about 5 °F below the desired doneness.
8
Transfer the Wellington to a cutting board and rest for a minimum of 10 minutes before slicing.
