Beef Wellington
Ingredients for Duxelles:
4 c. Cremini mushrooms
3 garlic cloves
1 shallot
2 sprigs fresh thyme
1 tsp. sea salt
1 Tbsp. Rosemary Olive Oil
2 Tbsp. Mushroom & Sage Olive Oil
Ingredients for Tenderloin:
3 lbs. beef tenderloin
1/4 c. Mushroom & Sage Olive Oil
2 tsp. sea salt
1/2 tsp. pepper
8 slices prosciutto
2 Tbsp. Dijon mustard or Gravelbourg French Gourmet Mustard
1 sheet puffed pastry
1 egg
For the duxelles, add the mushrooms, garlic, shallot and thyme leaves to a food processor and blend until finely chopped. Preheat a skillet over med-high heat and add the olive oils. Add the mushroom mixture, salt and pepper. Saute' until the mushrooms are cooked down and the liquid has evaporated, about 8 - 10 minutes. Remove from heat and cool to room temperature.
Heat a skillet over med-high heat and rub tenderloin with the Mushroom & Sage Olive Oil and season with salt and cracked pepper. Sear beef in a hot pan on all sides about 2 -3 minutes per side, then remove from the pan.
Lay out a sheet of plastic wrap long enough to wrap the tenderloin and lay slices of prosciutto in the center on the plastic wrap, overlapping about 1" and a little bit longer than the seared tenderloin. Spread the cooled duxelles over the proscuitto layer and roll the proscuitto up over the tenderloin, wrapping it tightly. Wrap the tenderloin tightly in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 450F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the sheet of puff pastry to 1/2" thick in a rectangle shape, long enough to encase the beef. Beat together the egg and 1 Tbsp. of water. Place the chilled tenderloin in the center of the puff pastry and brush the edge of the dough with beaten egg. Wrap the pastry around the tenderloin, pressing the edges together to seal. Set the pastry-wrapped dough on a baking sheet, then brush with the egg wash. Cut gently into the top of the pastry 3 slits to help release steam while baking.
Bake beef for 30 - 40 minutes, removing from oven once beef reaches an internal temperature of 125F and pastry is golden brown and crisp. Let rest for 10 -12 minutes before cutting.