Beef Wellington (Cheli-Welli)

YIELD

10-12 servings

INGREDIENTS

1 ea (4–5 lbs) prime beef tenderloin, trimmed Kosher salt & freshly ground black pepper Neutral cooking oil

¼ cup Dijon mustard (Maille or Grey Poupon recommended)

3 lbs mixed mushrooms (cremini and white button), cleaned

2 ea shallots, roughly chopped

4 ea thyme sprigs, roughly chopped leaves

4 T butter

1–2 T balsamic reduction

14-16 ea thin prosciutto slices All-purpose flour, for rolling out puff pastry

2 boxes (14 oz) frozen puff pastry, thawed in fridge (4 ea sheets total)

4 eggs, beaten with a splash of cream or water

Flaky sea salt (Maldon recommended)

METHOD

1. Season the beef tenderloin generously with Kosher salt several hours or a day before cooking. Chill until ready to sear.

2. Preheat a large skillet over high heat, sear the beef in oil until browned on all sides (do not cook through). Season with black pepper, then brush with Dijon mustard and chill.

3. Make the mushroom duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. Cook the mixture in butter over medium heat until dry (about 25 minutes). Season with salt, pepper, and balsamic reduction, then chill.

4. On plastic wrap, overlap prosciutto slices into a rectangle large enough to cover the beef. Spread the cooled duxelles evenly over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Twist ends tightly. Chill to set the shape of a log.

5. Preheat oven to 425°F (220°C). On a floured surface, roll out 2 puff pastry sheets into a rectangle large enough to wrap the beef. Brush one side of the pastry with egg wash.

6. Unwrap the beef and place it on the egg washed side of the pastry (this keeps the pastry from getting soggy while cooking). Lightly roll beef into the pastry to fully encase the beef. Seal edges with a fork, then place it in the fridge.

7. Decorate with remaining puff pastry using a lattice roller or cookie cutters. Remove the Beef Wellington from the fridge and brush the entire Wellington with egg wash. Add the lattice or cookie cutter décor. Brush décor with egg wash and sprinkle top of Wellington with flake salt.

8. Place the Wellington on a foil-lined baking sheet topped with a greased baking rack. Bake until pastry is golden and internal temperature reaches 125–130°F for medium rare, about 40–45 minutes.

9. Let it rest 10–15 minutes before slicing. Serve with holiday sides and Bordeaux sauce.

SERVING SUGGESTIONS

Pair this elegant Wellington with creamy sides like creamed spinach, potatoes au gratin, or roasted root vegetables. A crisp wedge or festive holiday salad makes a refreshing starter. Top it all off with a classic Bordeaux sauce for an unforgettable meal!

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