Ingredients:

  • 2 lbs center-cut beef tenderloin, trimmed
  • 2 tbsp English mustard
  • 1.5 lbs cremini mushrooms, finely minced
  • 2 tbsp unsalted butter
  • 2 shallots, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 8 slices prosciutto di Parma, paper-thin
  • 0.5 cup all-purpose flour
  • 0.5 cup whole milk
  • 1 large egg
  • 1 tsp chopped chives
  • 14 oz all-butter puff pastry, chilled
  • 2 large egg yolks
  • 1 tsp water
  • 1 tsp flaky sea salt

Instructions:

  1. Season the beef tenderloin generously with salt and pepper. In a hot skillet with a touch of oil, sear the beef for 1-2 minutes per side until browned all over but raw in the middle. Remove from heat and immediately brush with English mustard while warm. Let rest.
  2. Make the mushroom duxelles: Sauté the minced mushrooms in a dry pan until they release their moisture. Add butter, shallots, garlic, and thyme. Continue cooking until the mixture is paste-like and the pan is completely dry. Season and cool.
  3. Prepare the savory crepes: Whisk together flour, milk, one egg, and chives. Cook thin crepes in a non-stick pan until just set. Set aside.
  4. Assembly Part 1: Lay a large piece of plastic wrap on a work surface. Arrange crepes in a rectangle, then layer prosciutto slices on top. Spread the mushroom duxelles evenly over the prosciutto.
  5. Assembly Part 2: Place the beef at one edge and use the plastic wrap to roll it into a tight cylinder. Twist the ends of the plastic wrap to tighten. Chill in the refrigerator for at least 30 minutes to set the shape.
  6. Final Wrap: Roll out the puff pastry. Remove the beef from the plastic and place on the pastry. Brush edges with egg wash (egg yolks beaten with water), roll tightly, and trim excess. Seal the ends and wrap in plastic to chill for another 30 minutes.
  7. Baking: Preheat oven to 400°F (200°C). Remove plastic, brush the pastry with egg wash, and score lightly with a knife. Sprinkle with flaky sea salt. Bake for 35-40 minutes until the pastry is golden brown and the internal beef temperature reaches 125°F for medium-rare.
  8. Resting: Allow the Wellington to rest for at least 10-15 minutes before slicing with a serrated knife to ensure the juices stay within the meat.