Beef Wellington Recipe
- 2 tbsp. Unsalted Butter
- 2 large shallots, minced
- 2 cloves garlic, minced
- 1½ lbs. cremini mushrooms, finely chopped
- 1 tbsp. fresh thyme, minced
- 3 tbsp. Madeira
- 2 lbs. center cut beef tenderloin
- 2 tbsp. olive oil
- 4 oz. foie gras mousse or duck liver pâte
- 12 slices prosciutto
- 14 oz. puff pastry, thawed
- All-purpose flour for dusting
- Salt and pepper to taste
Melt butter in a saucepan over medium-high heat. Add the shallot and garlic, along with some salt and pepper. Sauté for a few minutes until starting to brown. Stir in the mushrooms, thyme, and Madeira; along with some salt and pepper. Continue to sauté for about 15 minutes, until most of the moisture has evaporated. Remove the mixture to a bowl and refrigerated until cool.
Preheat oven to 425°. Season the tenderloin with salt and pepper. Heat the olive oil in a large cast iron skillet over high heat. Sear all the sides of the tenderloin until dark golden brown. Remove to a plate and refrigerate until cool. Place a large piece of plastic wrap out on the work surface. Lay out the Prosciutto, slightly overlapping, to form a rectangle a couple inches longer than the tenderloin. Spread the mushroom mixture evenly over the Prosciutto, then spread the Foie Gras mousse (or duck live pate) evenly over the mushroom mixture. Place the tenderloin on the top and wrap it up snuggly. Fold in any loose edges of the Prosciutto and twist the ends of the plastic wrap shut. Place back into the refrigerator.
Lay the puff pastry sheet out on a floured piece of parchment paper. Remove the tenderloin wrap from the refrigerator and remove the plastic wrap. Place the tenderloin on the bottom 1/3 of the pasty. Using the parchment to help, wrap the bottom edge of the pastry over the tenderloin, and roll it up to the top edge of the pastry. Cut the excess edges of the pastry, leaving about 3 inches. Crimp the pastry edges down and fold the under the tenderloin. Place onto a parchment lined sheet tray and place into the oven until it reaches an internal temperature of 120 degrees (approx. 45 minutes). Remove from the oven, let cool for 5-10 minutes, slice, and serve with the Madeira sauce.