I first made this for Christmas and was surprised how easy and delicious it was. The store bought puff pastry helps! I highly recommend finding the Dufour brand for this purpose, it has more stretch and flavor than the typical flaky dessert brands.
Beef Wellington
Ingredients
- 3 pound beef tenderloin roast
- 2 Sheets Dufour puff pastry
- 8-10 slices jamón serrano or prosciutto
- 1 pound mushrooms
- 1/4 cup chopped onions
- 3 cloves garlic
- 3 tablespoons Dijon mustard
- 2 eggs
- salt and pepper
Instructions
- Thaw the puff pastry.
- Let the tenderloin come to room temperature for 30-60 minutes.
- Season the roast with salt and pepper.
- Sear the roast in a little olive oil until brown on all sides, no more than 5-6 minutes max.
- In a food processor purée the mushrooms, onions, and garlic.
- Sauté the mushrooms mixture in a tiny bit of olive oil on medium heat until no moisture remains. Remove from heat and allow to cool.
- Lay a piece or two of plastic wrap on a cutting board, making sure it is a couple of inches wider than the length of your tenderloin. Lay the jamón pieces side by side, perpendicular to the direction the roast will sit, and about as wide. Spread the mushroom mixture evenly on top of the jamón.
- Rub the tenderloin with the mustard, coating it evenly, then set the roast on top of the mushroom mixture.
- Wrap the jamón and mushrooms around the roast, tightly securing with the plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400F.
- Lay out the puff pastry on a lightly floured cutting board. If it doesn’t seem large enough to wrap around the roast, use the second sheet to make the size you need, gently pressing the edges together.
- Beat the eggs, and brush around the edges (and perhaps the seam of the two sheets).
- Place the tenderloin in the center and roll the pastry securely around the roast. Brush the remaining egg mixture all around the outside, and transfer to a baking pan, seam side down.
- Cut slits on the top of the pastry in a decorative pattern.
- Bake until pastry is golden and internal temp is 120-about 45 minutes.
- Let rest 10 minutes before slicing.