Beef Wellington

Puff Pastry:

·        20 tablespoons unsalted butter, very cold, cut into 20 pieces

·        2 cups all-purpose flour

·        6 tablespoons cold water

·        1 teaspoon salt

Beef:

·        3 lb center-cut beef tenderloin

·        Kosher salt

·        Black pepper

·        3 Tbl ghee

·        ¼ cup whole grain and garlic mustard

·        1 (8 oz) pkg crimini mushrooms

·        5 cloves garlic

·        3 oz thinly sliced prosciutto

·        1 egg

Place the flour and 4 tablespoons of butter in the food processor. Pulse 10 times. Add the remaining butter and pulse 4 times. Stir the salt into the cold water until dissolved. Turn the processor on and pour the salt water through the feed tube. Let it run until a ball of dough forms. Turn the dough out onto the counter and pat into a rectangle. Roll it out to ½ inch thick, then fold in thirds like a letter. Starting from the small side, roll it up like a jelly roll to create many layers. Pat it down into a square, wrap in plastic wrap and refrigerate 1 hour. Wash the food processor.



Add the mushrooms and garlic to the food processor and pulse until everything is finely minced. Set aside.



Sprinkle the beef tenderloin all over with kosher salt and pepper. Heat 2 tablespoons of the ghee in a large skillet over high heat. Once it’s hot, add the tenderloin and sear 1-3 minutes per side. Transfer to a plate and set aside. Add the rest of the ghee to the pan and add the minced mushroom mixture. Reduce the heat to medium high. Cook, stirring occasionally until all the liquid evaporates, 10 to 15 minutes. Sprinkle with a pinch of salt and pepper. Scrape into a bowl and let it cool completely.



Brush the tenderloin all over with the mustard. Lay out plastic wrap on the counter. Lay the prosciutto over the plastic wrap in a square that will fit around the tenderloin. Spread the mushroom mixture over the prosciutto. Place the tenderloin on top and use the plastic wrap to help you wrap it all up tightly. Refrigerate for 15 minutes.



Heat the oven to 400 degrees.



While the oven heats, roll out the puff pastry and cut to a square that will fit the tenderloin. Unwrap the plastic wrap from the roast and place it on the puff pastry. Roll it up and pinch the ends of the puff pastry together to fully enclose the roast. Wrap tightly in the plastic wrap and refrigerate 15 minutes more.



Unwrap the roast and place the beef wellington seam-side down on a parchment lined baking sheet. Beat the egg with 1 teaspoon water in a small bowl and brush the whole roast. Score a decorative design on the pastry with a fork and cut 3 vent slashes across the top of the pastry.



Place in the oven and insert the probe thermometer into the very center, setting it to go off at 125 degrees. Bake until the probe beeps, about 40 minutes. Let rest 20 minutes before serving.