Ingredients:

  • 2 lb center-cut beef tenderloin
  • 2 tbsp neutral oil
  • 3 tbsp English Mustard
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1.5 lbs cremini mushrooms, finely minced
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp unsalted butter
  • Fine sea salt to taste
  • 10 slices Prosciutto di Parma
  • 1 lb puff pastry, thawed but cold
  • 2 egg yolks, beaten
  • 1 tsp water
  • Flaky sea salt for garnish

Instructions:

  1. Season the tenderloin with salt and pepper. In a hot skillet with oil, sear the beef for 60-90 seconds per side until a brown crust forms. Remove and immediately brush with English mustard while warm.
  2. Pulse mushrooms in a food processor until minced. Sauté in a dry pan over medium-high heat until moisture evaporates. Add butter, shallots, garlic, and thyme; cook for 5 minutes. Let cool completely.
  3. Lay a large piece of plastic wrap on a counter. Shingle the prosciutto slices into a rectangle. Spread the cooled duxelles evenly over the prosciutto.
  4. Place the beef at the edge of the prosciutto. Use the plastic wrap to roll the beef tightly into a log. Twist the ends of the plastic wrap to tension the roll. Chill in the fridge for 30 minutes.
  5. On a lightly floured surface, roll the puff pastry into a rectangle. Unwrap the beef log and place it in the center. Brush the edges with egg wash, then fold the pastry over the beef, sealing the seams.
  6. Wrap the entire pastry-covered log in fresh plastic wrap, tightening the ends. Chill for at least 30 minutes to ensure the shape holds.
  7. Preheat oven to 425°F (220°C). Unwrap the Wellington, place on a baking sheet, brush with egg wash, and sprinkle with flaky sea salt. Bake for 40-45 minutes until the internal temperature reaches 125-130°F for medium-rare.