Beef Wellington

The fanciest meat gift wrap in culinary history. Beef tenderloin, mushroom duxelles, prosciutto, puff pastry — basically a tuxedo for your tastebuds.

Ingredients:

• 12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups)

• 3 pounds center-cut beef tenderloin

• 10 to 12 thin slices prosciutto

• 16 ounces puff pastry, thawed (see Tip)

• 2 tablespoons unsalted butter

• 2 teaspoons fresh thyme leaves

• 1 large egg

• 2 tablespoons English mustard

• Kosher salt and black pepper

• 2 garlic cloves, minced

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

Directions:

1. Season a nice cut of center tenderloin with salt and pepper.

2. Sear all sides without fully cooking it (about 2 minutes total all around)

3. Brush all sides with English Mustard.

4. To make the duxelle, finely mince all your mushrooms with garlic, salt, and pepper in a processor.

5. In a pan, cook down the mushrooms until all the moisture is drawn out. 

6. Add some thyme and cook for a few minutes and remove.

7. Lay out some Saran Wrap along with some prosciuttos.

8. Spread the duxelles evenly.

9. Center tenderloin and gently wrap it all in one like a burrito then in the fridge to keep its shape.

10. Lay down a sheet of puff pastry.

11. Center the tenderloin and wrap it around completely and refrigerate for 15 more minutes or longer

12. Take out and Score on top and brush egg wash over then sprinkle some flaky salt.

13. Bake at 400 for 35 minutes. Slice and serve with Demiglace sauce.