Beef Wellington with porcini mushrooms and prosciutto.
SHOPPING: Dried porcini. Good prosciutto (not pre-packaged).
Ingredients
Scale
Measurement units
- 2 ½ lb Center-cut beef tenderloin
- 1 ½ tsp Kosher salt
- 2 tbsp Vegetable oil
- 1 lb Cremini mushrooms
- 1 oz Dried porcini, rehydrated and chopped
- 3 piece Shallots, minced
- 1 tbsp Fresh thyme
- 3 tbsp Butter
- 8 piece Prosciutto slices
- 2 tbsp Dijon mustard
- 1 lb All-butter puff pastry
- 1 whole Egg for wash
Ingredients
Scale
Measurement units
- 2 ½ lb Center-cut beef tenderloin
- 1 ½ tsp Kosher salt
- 2 tbsp Vegetable oil
- 1 lb Cremini mushrooms
- 1 oz Dried porcini, rehydrated and chopped
- 3 piece Shallots, minced
- 1 tbsp Fresh thyme
- 3 tbsp Butter
- 8 piece Prosciutto slices
- 2 tbsp Dijon mustard
- 1 lb All-butter puff pastry
- 1 whole Egg for wash
Instructions
Dry the brine and make duxelles
Salt tenderloin, refrigerate 24 hours. Pulse mushrooms with rehydrated porcini. Cook with shallots, butter, thyme until bone-dry. Cool.
Ingredients
- beef (2 ½ lb)
- salt (1 ½ tsp)
- mushrooms (1 lb)
- porcini (1 oz)
- shallots (3 whole)
- butter (3 tbsp)
- thyme (1 tbsp)
Brown in pan
Sear beef on all sides. Cool. Brush with Dijon. Lay prosciutto on plastic wrap, spread duxelles, place beef, roll tightly. Chill 30 min. Wrap in puff pastry. Chill 30 min more.
Ingredients
- oil (2 tbsp)
- Dijon (2 tbsp)
- prosciutto (8 slices)
- pastry (1 lb)
Bake until done
Egg wash. Bake at 425°F until 125°F internal, about 30 minutes.
Equipment
- oven
- instant-read thermometer
Ingredients
- egg (1 whole)
Let rest
Rest 10 minutes. Slice thick.
Before you cook
Cook notes
- • SHOPPING: Dried porcini. Good prosciutto (not pre-packaged).
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