beef

intructions

step 1

Clean mushrooms if necessary using a paper towel, towel or brush. Finely chop the mushrooms, garlic and shallots with a chef knife or add to a food processor and pulse until finely chopped. Do not let food processor run continuously.

Step 2

Heat a saute pan over medium heat. Add butter. Saute shallots until translucent. Add mushrooms and cook until most of the liquid has evaporated and mushrooms are caramelized. Keep a close eye on the mushrooms and don't allow them to burn. Throughout the process as the mushrooms caramelize, gradually add the sherry. Allow the liquid to evaporate. The mushrooms should appear dry. Mix in the fresh thyme leaves and set aside to cool. When cooled to room temperature, place in bowl and refrigerate.

step 3

Using butcher's twine, tie the tenderloin in multiple areas to create a more even cylindrical shape. This will allow for a more even cook. Pat the surface of the meat dry with a paper towel if wet. Lightly coat entire surface with oil.

step 4

Preheat large skillet to medium-high heat. Quickly sear all sides of the beef including the ends. NOTE: You are only searing the meat not cooking it at this point. Remove beef from skillet. Cool to room temperature. When cool, place beef in refrigerator covered with plastic wrap to chill.

Step 5

Preheat oven to 425°F. Set up a rack about 1/3 up from the bottom of the oven (this will ensure the bottom of the wellington browns nicely). Lightly spray a small sheet pan with baking spray and place prepared Wellington on pan.

Step 6

Bake until Wellington reads 105-110°F with a cooking alarm thermometer that you leave in the beef while cooking or when it registers 105-110°F with an instant read thermometer. .

Step 7

Remove Wellington from oven and rest uncovered for at minimum 20 minutes. NOTE: temperature of the meat will continue to rise for at least 20 minutes afterwards. The finished temperature should finish at 130-135°F depending on the diameter of the Wellington you are cooking. Slice the Beef Wellington into at least 1 inch slices and serve immediately.

ingredients

3lb beef wellington

3 tbsp olive oil, canola oil, etc (to sear beef) or more if needed

32 oz mushrooms (white button, cremini etc) 4 large shallots, minced 4 tbsp unsalted butter

3 tbsp olive oil, grape seed oil, ghee or vegetable oil to sear beef 2 tsp fresh garlic, minced or 5 medium sized cloves 5 springs fresh thyme (leaves only) kosher salt to taste fresh ground black pepper to taste

2 boxes puff pastry dough (approximately 17.3oz per box (better to have extra as backup)

3 eggs beaten 14 slices prosciutto thin, chilled