Beef Wellington for Two

Instructions

1. 1

   Pat the Beef Tenderloin completely dry with paper towels and season all over with Kosher Salt and Black Pepper. Heat Olive Oil in a Cast Iron Skillet over high heat until it just begins to smoke. Sear the Beef Tenderloin on all sides — including the ends — for about 1 minute per side, until deeply browned all over. This should take about 4–5 minutes total. Transfer to a plate and let cool for 10 minutes.

2. 2

   Once the Beef Tenderloin has cooled slightly, brush it all over with a thin, even layer of Dijon Mustard. Place in the refrigerator uncovered for at least 20 minutes (or up to 1 hour) to chill and set the Dijon Mustard.

3. 3

   Pulse the Cremini Mushrooms in a Food Processor until very finely chopped (or chop by hand). Melt Butter in the same Cast Iron Skillet over medium-high heat. Add the Shallot and cook for 1 minute, then add the Garlic and cook 30 seconds more. Add the Cremini Mushrooms and Thyme, season with Kosher Salt, and cook, stirring frequently, for 10–12 minutes until all the moisture has evaporated and the mixture is dark, dry, and paste-like. Spread onto a plate and refrigerate until completely cool, about 15 minutes.

4. 4

   Lay a large sheet of Plastic Wrap on your work surface. Arrange the Prosciutto slices in a single, overlapping layer to form a rectangle roughly 10x8 inches — wide enough to wrap the Beef Tenderloin and long enough to cover it end to end. Spread the cooled duxelles evenly over the Prosciutto in a thin, uniform layer, leaving a 1-inch border on the long edges.

5. 5

   Place the chilled Beef Tenderloin along the bottom edge of the Prosciutto. Using the Plastic Wrap to help, tightly roll the Prosciutto and duxelles around the Beef Tenderloin, twisting the ends of the Plastic Wrap like a candy wrapper to form a tight, compact log. Refrigerate for at least 20 minutes (or up to 4 hours).

6. 6

   Preheat your Oven to 425°F. Line a Baking Sheet with Parchment Paper. On a lightly floured surface, unfold one sheet of thawed Puff Pastry and roll it out slightly to about 12x10 inches. Brush the entire surface with Egg wash.

7. 7

   Unwrap the chilled Beef Tenderloin log and place it in the center of the Puff Pastry. Roll the Puff Pastry tightly around the Beef Tenderloin, pressing to seal the seam firmly. Tuck the ends under like a gift wrap and press to seal. Place seam-side down on the prepared Baking Sheet. Brush the entire surface generously with Egg wash. Use a sharp knife to lightly score a crosshatch or diagonal pattern on top (do not cut through). Sprinkle with Flaky Sea Salt if using. Refrigerate for 10 minutes before baking.

8. 8

   Bake at 425°F for 22–28 minutes, until the Puff Pastry is deep golden brown and an instant-read thermometer inserted into the center of the Beef Tenderloin reads 125°F for medium-rare (the temperature will rise 5°F as it rests). For medium, pull at 130–132°F. Do not open the Oven door during the first 20 minutes.

9. 9

   Transfer the Wellington to a Cutting board and let it rest, uncovered, for 8–10 minutes. Use a sharp serrated Knife to slice into two thick portions and serve immediately.