Beef Wellington

Prep Time:

40 minutes

Cook Time:

35 minutes

Serves:

A classic, decadent, impress-your-guests kind of meal. Serve alongside duchess potatoes and sauteed asparagus.

Ingredients

3 lb beef tenderloin
3 slices cooked bacon, chopped (¼ C)
¼ stick butter (2 T)
20 mushrooms, finely chopped (4 C)
1 shallot, diced
2 T extra-virgin olive oil plus extra
12 thin slices proscuitto (about 5 oz)
2 T dijon mustard

2 garlic cloves, minced
2 t fresh thyme leaves
1 T dry sherry or dry vermouth
2 t salt
1 t freshly cracked black pepper
1 large egg
16 oz puff pastry, thawed

Preparation

Place diced, raw bacon into a cold large skillet and cook until bacon has browned (about 7 minutes).
Add butter, mushrooms and shallot and increase heat to medium-high. Cook for about 6 minutes until mushrooms have given off most of their moisture, then reduce heat to medium-low. Continue to cook for 18 - 20 more minutes as everything begins to take on a deep golden color.
Add a few drops of olive oil, then add garlic and fresh thyme. Cook for about 2 minutes, then add the dry sherry/dry vermouth. Scrape up any brown bits from the bottom of the pan, then transfer mixture to a medium-sized bowl to cool.
Using the same skillet, add the 2 T olive oil and increase heat to medium-high.
Generously salt and pepper all sides of the beef, then add to skillet to sear on all sides. This process should take about 2 minutes per side. Remove to a plate to cool.
Lay out enough plastic wrap to create a 15" x 15" square. Place the prosciutto slices on the plastic wrap to create a roughly 14" x 7" rectangle. Spread the mushroom mixture all over the top.
Brush the beef with the dijon mustard, then place on top of one end of the proscuitto slices. Begin to roll up tightly all the way to the end, and use the plastic wrap to completely wrap, twisting the ends until you have a nice, firm log that is fairly tightly sealed. Allow to chill in the refrigerator for at least 30 minutes (overnight is OK too).
Preheat oven to 400° F and completely line a baking/cookie sheet with parchment paper.
Place puff pastry out onto a clean work surface and roll out until you have a roughly 14" x 13" near square. Place onto parchment paper lined baking sheet.
Beat egg with 1 t water in a small bowl and set aside for brushing later.
Take chilled beef and place on one of the long ends of the puff pastry. Begin to roll up, tucking the ends in as you go. Pinch to fully seal at the end and ensure the seam side is face down on the cookie sheet.
Brush the pastry (top and sides) with the egg wash, and cut about 5 slits into the top of the pastry (this allows steam to escape during the cooking process).
Bake for anywhere from 25 - 35 minutes. Let the wellington rest for at least 10 minutes before slicing and serving.