Ingredients
Meat
- 1 ea Beef Tenderloin Trimmed & tied as necessary so it is evenly shaped.
- 12 slices Parma Ham Can sub prosciutto.
- 1.5 tsp Thyme
- 2 tbs Prepared Horseradish
- 1 tbs Dijon Mustard
Duxelles
- 1 lb White Mushrooms Finely chopped.
- 1/2 ea Onion Chopped.
- 4 cloves Garlic Minced.
- 1/2 tsp Thyme
- 2 tbs Butter
- 2 tbs Olive Oil
- 1/2 cup Brandy
- 1/2 cup Cream
- 1 tbs Soy Sauce
Pastry
- 1 lb Puff Pastry
- 2 ea Eggs Beaten.
- 1/2 tsp Sea Salt Coarse.
- 1 ea Flour For dusting.
Instructions
- Gather your Duxelles ingredients.
- Use a food processor to chop up the mushrooms and onion.
- I went very fine here, but you could do it by hand it you wanted a bit more coarse texture.
- Melt the butter and oil in a skillet. Add the mushroom paste.
- Add the garlic, thyme, and brandy. Cook until the brandy is mostly gone.
- Add the cream and soy sauce.
- Cook until the Duxelles is a nice, spreadable consistency. Place into refrigerator to cool.
- Gather your beef ingredients.
- Heat some olive oil in a cast iron pan on high heat. Sear your tenderloin.
- Rotate the beef so that it is seared on all sides before removing.
- Combine the mustard, thyme, and horseradish in a bowl.
- Spread the mustard mix over the beef evenly.
- Place the beef back into the fridge uncovered.
- If your puff pastry is in multiple pieces, use the egg wash to combine them. Be sure to place the pastry onto a well floured surface.
- Use a roller to ensure the pastry is fully sealed and one piece. Roll the pastry as thin as needed to ensure it will fully wrap around the beef. About 1/4" thick is ideal though.
- Weave the ham and them spread the Duxelles over the ham.
- Place the tenderloin on top of the Duxelles.
- Wrap the beef up like a baby, using the egg wash to help seal it.
- Take any extra pastry you have remaining and decorate. I used a shamrock cookie cutter in this instance. Cover entire surface in remaining egg wash.
- Cut slits through the top of the pastry. These are not only decorative but also help vent the beef. Sprinkle with the salt.
- Place into your oven (or in this case your kamado / Big Green Egg) at 425 degrees until your desired internal temp is met. About 1 hour give or take. If cooking in a kamado I'd suggest using a pizza stone and parchment paper.
- Remove and let rest.
- Serve & Enjoy! See my notes for the recipes that I paired my beef wellington with.
Notes
- On the plate in the final picture you can see my Garlic Parmesan Asparagus Recipe and my Duchess Potatoes Recipe.
- I served this with my Red Wine Sauce Recipe and some shaved truffles.
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain