For her updated take on classic Beef Wellington, Nancy Fuller, host of Food Network's Fuller Farmer, coats juicy beef tenderloin in finely chopped and sauteed mushrooms before wrapping the meat in puff pastry.
"Not only is it delicious, but it is also a showstopper in the presentation department. Just slice into the golden pastry to reveal the rosy-red beef roast inside and serve on a platter garnished with some fresh herbs," writes Fuller in her cookbook Farmhouse Rules.
- One 2-pound center-cut beef tenderloin, tied by your butcher
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1½ tablespoons prepared horseradish, drained
- 1 pound button mushrooms
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons dried breadcrumbs
- 2 tablespoons finely chopped fresh Italian parsley
- 1 large egg
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed in the refrigerator
- Flaky sea salt, for sprinkling
Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes. Transfer to a baking sheet and let the beef cool completely, about 20 minutes.
Once the beef is cool to the touch, snip off the butcher's twine and discard. Combine the Dijon and horseradish in a small bowl and spread all over the beef. Place in the refrigerator to chill for 1 hour.
Meanwhile, add half of the mushrooms to a food processor and pulse until they are very finely chopped. Transfer to a bowl and repeat with the remaining mushrooms.
Melt the butter and remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the shallot and cook until softened, about 4 minutes. Add the mushrooms and cook until they release all their moisture and then dry, about 10 minutes. Add the cream and simmer until thick, about 2 minutes. Turn off the heat and stir in the breadcrumbs and parsley. Transfer the mushrooms to a small bowl, cool completely, then chill in the refrigerator for at least 1 hour. The mushrooms should now look like a paste.
Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Crack the egg into a small bowl and beat until smooth. Dust the work area lightly with flour.
Roll out the puff pastry so it's 4 inches longer and 6 to 7 inches wider than the tenderloin. Brush a 3-inch border on the pastry with the beaten egg. Spread and pat half of the mushroom mixture all over the top and sides of the beef.
Lay the beef, mushroom side down, in the center of the pastry and pat the remaining mushrooms onto the exposed side. Fold the two ends of the pastry over the beef and then fold up the other sides. Press to seal. Place the beef seam side down on the prepared baking sheet. Brush all over with the egg wash. Cut three slits on the top of the pastry and sprinkle lightly with flaky sea salt.
Roast until a thermometer inserted into the center of the beef reads 120°F, about 40 minutes. Remove from the oven and rest for 20 minutes; the temperature will rise to 125°F, leaving you with a nice ruby-red medium rare. Slice the Wellington into 1-inch-thick pieces and serve.
Reprinted with permission from Farmhouse Rules by Nancy Fuller, Grand Central Life & Style.