Beef Wellington -- Madness Kingdom

Method

Step 1

Pat the tenderloin very dry and season all over with the salt and pepper. Heat the oil in a large skillet over high heat and sear the beef on all sides, including the ends, for about 1 minute per side until deeply browned, then set it on a plate to cool for 10 minutes.

Step 2

Brush the cooled beef all over with the Dijon mustard and refrigerate while you make the mushroom layer.

Step 3

Pulse the mushrooms in a food processor until finely chopped like coarse sand. Do not puree them.

Step 4

Melt the butter in a wide skillet over medium heat, add the mushrooms, shallots, and garlic, and cook, stirring often, for 12 to 15 minutes until all the moisture evaporates and the mixture is dry and paste-like. This dry duxelles is essential so the pastry does not turn soggy.

Step 5

Add the white wine and cook 2 more minutes until dry again, then season lightly with salt and spread the mixture on a plate to cool completely.

Step 6

Lay a large sheet of plastic wrap on the counter. Arrange the prosciutto slices on it, overlapping, into a rectangle big enough to wrap the beef.

Step 7

Spread the cooled mushroom duxelles evenly over the prosciutto, then set the beef in the center. Using the plastic wrap to help, roll the prosciutto and mushrooms tightly around the beef into a firm log. Twist the ends of the wrap to tighten and chill in the fridge for 20 minutes.

Step 8

Lightly flour your counter and roll the puff pastry into a rectangle large enough to fully enclose the beef. Unwrap the chilled beef log and set it on the pastry.

Step 9

Brush the pastry edges with the egg wash, roll the pastry snugly around the beef, trim excess, and press the seams to seal. Place it seam-side down on a parchment-lined baking sheet and chill 15 minutes. Meanwhile preheat the oven to 400 F.

Step 10

Brush the entire pastry with egg wash and lightly score the top in a diagonal pattern with a sharp knife, being careful not to cut through. Sprinkle with a little salt.

Step 11

Bake for 40 to 45 minutes until the pastry is deep golden brown and an instant-read thermometer pushed into the center of the beef reads 125 F for medium-rare.

Step 12

Rest the Wellington for 10 minutes, then slice into thick 1-inch portions with a sharp serrated knife and serve.

Tips from the test kitchen

Keep everything cold before baking so the pastry stays crisp and the beef stays rare.
A completely dry mushroom duxelles is the number one secret to avoiding soggy pastry.

Beef Wellington