For the Wellington
- 3 - 4 lbs beef tenderloin, trimmed, and cut into two pieces if longer than 7 inches
- 2 sheets frozen puff pastry, thawed for at least 30 minutes
- flour, for rolling
- cooking spray and sea salt, for sprinkling
For the duxelles
- 2 pints mushrooms
- 1 clove garlic
- 1/2 small onion
- 1/2 teaspoon dried thyme
- salt and pepper
For the sauce
- 2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup dry white wine
- 1 cup beef stock
- Preheat a large skillet to medium-high heat with a drizzle of olive oil. Tie the tenderloin at several places to hold the shape with kitchen string. Sprinkle salt and pepper all over the beef tenderloin, and sear the meat on all sides for about 4 minutes per side until a crust forms. Remove from the pan and let rest for at least 15 minutes until cool. Reduce the heat in the same pan to medium heat.
- Meanwhile, prepare the duxelles. Pulse together mushrooms, garlic, and onion in a food processor until very finely chopped.
- Cook the mushroom mixture with a sprinkle of salt and pepper in the pan that you used to sear the meat for 10 - 15 minutes until dried out and very dark. Reserve the pan!
- Assemble the Wellingtons. Remove the string from the tenderloin, and lightly press out one or two sheets of puff pastry to stretch slightly. You may only need one sheet of pastry, or 1.5. Roll out the puff pastry just a bit, then place the mushroom mixture in the center of the puff pastry, or divide it evenly among two pieces of pastry if you're making two smaller Wellingtons.
- Place the beef on top of the duxelles, then pull the pastry gently over the beef to form a package. Press the pastry together to seal, then invert the pastry (so the mushroom layer is on top), seam side down. Trim away and save any extra pastry for another use. Spray with cooking spray and sprinkle the pastry with coarse salt.
- When ready to bake, preheat the oven to 425F. Bake for 40 - 60 minutes until the pastry is golden and puffed and the internal temperature of the meat is 140F for medium rare. Let sit for at least 15 minutes to rest while you make the sauce.
- Make the sauce. In the same pan you used to sear the meat and cook the mushrooms, add the butter over medium heat. When the butter melts and foams, add the flour and whisk together. Let the flour cook for 1 minute, then whisk in the wine. Add the beef stock, and stir to combine very well. Increase the heat to medium-high and let the sauce bubble and thicken for 2 minutes or so. Taste, and add salt and pepper to your taste.
- Cut the beef wellington into "steaks" about 3/4 inch thick. Serve with the sauce.
- Prep Time: 30
- Cook Time: 60
- Serving Size: 8