Beef Wellington

Ingredients

Beef:

• 1 (2 1/2-pound) center-cut beef tenderloin roast (about 12 inches long and 3 inches in diameter), trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 1 1/2 tablespoons Dijon mustard
• 1/4 ounce dried porcini mushrooms (5 to 6 pieces), ground to a powder in a spice grinder

Duxelles:

• 1 1/2 pounds fresh cremini mushrooms, stems trimmed, coarsely chopped (about 8 cups)
• 3 large shallots, roughly chopped (about 1/2 cup)
• 3 tablespoons unsalted butter
• 3 medium garlic cloves, finely chopped
• 1 tablespoon fresh thyme leaves, chopped (plus thyme branches for serving)
• 2 1/2 tablespoons dry sherry
• 1/2 teaspoon freshly ground black pepper

Additional Ingredients:

• 2 frozen phyllo pastry sheets, thawed
• 8 thin prosciutto slices
• 1/4 cup chives, finely chopped
• 1/4 cup flat-leaf parsley, finely chopped
• 1 (14-ounce) package all-butter frozen puff pastry sheet (such as Dufour), thawed according to package directions
• All-purpose flour, for dusting
• 1 large egg, beaten
• Flaky sea salt, to taste

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Directions

Prepare the Beef:

1. Tie the Beef:

   • Using kitchen twine, tie the tenderloin crosswise at 2-inch intervals, starting from the center and working outward toward the ends.
   • Season the beef all over with kosher salt and freshly ground black pepper.
   • Place the beef on a wire rack set inside a rimmed baking sheet and let it sit at room temperature for about 1 hour. (You can also chill it uncovered for 12 hours ahead, but let it sit out for 1 hour before cooking.)

2. Sear the Beef:

   • Heat canola oil in a large skillet or small roasting pan over medium-high heat until it is shimmering.
   • Add the tenderloin to the pan and cook, turning occasionally, until browned on all sides (about 10-12 minutes).
   • Transfer the tenderloin to a wire rack on a baking sheet and let it cool for 15 minutes. Remove and discard the twine.
   • Brush the tenderloin all over with Dijon mustard and sprinkle evenly with porcini mushroom powder.
   • Refrigerate the beef uncovered for at least 1 hour (or up to 3 hours).

Prepare the Duxelles:

1. Chop Mushrooms and Shallots:

   • In a food processor, pulse half of the cremini mushrooms and half of the shallots until finely chopped (about 10 pulses). Transfer this mixture to a bowl.
   • Repeat with the remaining cremini mushrooms and shallots.

2. Cook the Duxelles:

   • Melt butter in a large skillet over medium-high heat until foamy.
   • Add the mushroom-shallot mixture to the skillet and cook, stirring occasionally, until the mushrooms are dry and beginning to brown, about 25-30 minutes.
   • Add the chopped garlic and thyme and cook, stirring constantly, for 1 minute.
   • Add the dry sherry and pepper to the skillet, scraping up any browned bits from the bottom.
   • Continue cooking and stirring until the mixture is dry and starts sticking to the skillet again, about 2-4 minutes. Remove from heat.
   • Spread the duxelles mixture out on a small baking sheet and refrigerate uncovered until cool, about 30 minutes. The duxelles can be stored in the fridge for up to 2 days.

Assemble the Wellington:

1. Prepare the Phyllo and Prosciutto:

   • Moisten your work surface with a damp kitchen towel and overlap three pieces of plastic wrap to form a 22-inch square.
   • Lay the two thawed phyllo sheets in the center of the plastic wrap, forming a 13 1/2-inch by 12-inch rectangle, with the long edge facing you.
   • Overlap the prosciutto slices on top of the phyllo, leaving about a 1/2-inch border on the left and right edges.

2. Spread the Duxelles:

   • Evenly spread the cooled duxelles mixture over the prosciutto. Press gently to form an even layer.
   • Sprinkle with chives and parsley.

3. Add the Beef:

   • Lay the chilled beef lengthwise over the bottom third of the duxelles layer.
   • Carefully roll the beef and phyllo into a log, using the plastic wrap to help guide the roll, keeping it on the exterior of the log.
   • Tighten the log by holding the outer ends of the plastic wrap and rolling it back toward you.
   • Refrigerate the beef log while you prepare the puff pastry.

Prepare the Puff Pastry:

1. Roll the Puff Pastry:

   • Preheat your oven to 425°F.
   • Roll out the thawed puff pastry on a lightly floured work surface to a 15-inch by 12-inch rectangle, with the long edge facing you.
   • Lightly brush the top third of the pastry with some of the beaten egg.

2. Wrap the Beef:

   • Unwrap the chilled beef log from the plastic wrap and place it on the bottom edge of the puff pastry.
   • Roll the beef up in the pastry jelly-roll style, making sure to seal the dough around the beef. Roll so the seam is on the underside, then gently press the overlapping dough to seal the edges.
   • Fold the ends of the pastry over the beef, pinching the seams to seal.

3. Bake:

   • Transfer the wrapped beef Wellington to a parchment-lined baking sheet, seam-side down.
   • Use a pastry brush to brush the entire pastry with the beaten egg.
   • Lightly score the top of the pastry with a paring knife in a decorative pattern (a line lengthwise down the center, two parallel lines 1 1/2 inches apart, and a zig-zag pattern).
   • Sprinkle with flaky sea salt and create three small steam vents along the center.

4. Final Bake:

   • Bake the Wellington until the puff pastry is golden and puffed, and a thermometer inserted into the center of the beef reads 120°F, about 40-45 minutes.
   • Carefully transfer the Wellington to a cutting board and let it rest for 15 minutes.
   • Slice with a serrated knife and serve on a platter, garnished with thyme branches.