Beef Wellington for Two
Ready In:
75 min
Servings
2
Good For:
Dinner
Ingredients
– 1 lb beef tenderloin, preferably oblong in shape
– 10 oz cremini mushrooms
– 1 shallot, diced
– 3 cloves garlic
– 5 tbs butter
– 2 tbs fresh thyme, chopped
– 1 puff pastry, thawed and rolled to size
– 4 pieces prosciutto, thinly sliced
– 1 egg, whisked
– 10 oz cremini mushrooms
– 1 shallot, diced
– 3 cloves garlic
– 5 tbs butter
– 2 tbs fresh thyme, chopped
– 1 puff pastry, thawed and rolled to size
– 4 pieces prosciutto, thinly sliced
– 1 egg, whisked
Step by Step Instructions
Step 1
Pat tenderloin dry with paper towels and allow to come to room temperature. Season all sides with salt and pepper. Sear in a cast iron skillet for 1-2 minutes per side. Sous vide beef tenderloin to an internal temperature of 127-129°F, which takes approximately 1 hour. If you do not have a sous vide, cook the tenderloin to the same temperature using your desire method (oven, skillet).
Step 2
While beef is in sous vide, prepare mushroom duxelles (which takes about an hour). Combine mushrooms, shallots, garlic and butter in a food processor and pulse until a paste like consistency forms.
Step 3
Transfer mushroom paste to a skillet over medium-high heat. Cook out the liquid in the mushrooms, stirring often and scraping any frond off the bottom of the pan with a wooden spoon. After approximately 1 hour, remove from heat and stir in fresh thyme.
Step 4
Preheat oven to 400°F. Prepare puff pastry dough by rolling and cutting to the appropriate size of your tenderloin. Layer prosciutto, duxelles, then tenderloin atop puff pastry. Tightly roll puff pastry to encapsulate tenderloin entirely, folding the sides in as well. Seal with water or egg wash. Brush the top with egg wash and bake for approximately 20 minutes, until puff pastry is golden browned and cooked through. Allow to rest for at least 10 minutes before cutting.
