I made another monster-sized hickory braised beef brisket early last week, so every meal since then has contained some form of shredded beef. Mostly, we have been using the brisket in salads, but that can get a bit old after a while. We needed a change.
So over the weekend, I froze the remaining brisket into individual servings and set off to find a gorgeous whole beef tenderloin. Before getting a chance to ask the butcher for an entire tenderloin, I saw 2 perfect tenderloin filets behind the counter. Instead of making a huge Christmas-sized beef wellington, I thought that two individual beef wellingtons would be perfect. It would be a nice twist on the classic dish.
Honestly, half of this individual beef wellington could be considered individual-sized. I only ate about half of mine and was still miserably stuffed. It could have also been the package of prosciutto I ate too. It was just so good, it was hard to stop. These individual beef wellingtons have incredible depth of flavor that makes each bite absolutely addicting.
As you may have noticed, the recipe calls for chilling the beef filet several times prior to baking. This serves multiple purposes. First, it helps firm up the prosciutto and pastry dough around the tenderloin. More importantly, it keeps the filet from overcooking. The puff pastry dough needs more time to cook than the steaks. To try and compensate, the steaks are chilled after being quickly seared. This gives the pastry a head start and means you can make this dish ahead of time too!
This is the perfect dish for a holiday dinner or special occasion. Honestly, I could eat this every day, but I’ve still got to fit into my wedding dress in a few months.
It’s back to salads tomorrow.
- 2 large beef tenderloin filets
- 2 tbsp olive oil
- 3 tbsp mustard
- salt and pepper, to taste
- 10-12 slices prosciutto
- 1 package (two full sheets) puff pastry dough
- 2 egg yolks
- 1 tbsp water
- 2 cups mushrooms
- 3 medium shallots, diced
- 1 tbsp flat leaf parsley, finely chopped
- 3 cloves garlic, minced
- ¼ cup white wine
- Season the beef tenderloin filets liberally with salt and freshly ground black pepper. Add two tablespoons of olive oil to a cast iron skillet over high heat. Once the skillet is hot and starts smoking, add the steaks and sear on each side until golden brown, about 1 to 2 mintues. Place the tenderloins on a plate and brush each side with the mustard while hot. Then, place the steaks into the refrigerator.
- Place the mushrooms into a food processor or blender and pulse until finely chopped. Add two tablespoons of butter to a skillet over medium-high heat. Add the mushrooms and cook for about 10 to 12 minutes, until the mushrooms have released most of their moisture.
- Add the diced shallots and parsley to the mushrooms. Cook until the shallots have softened, then add the minced garlic and white wine. Cook until the white wine has evaporated, then transfer the mushroom mixture onto a plate to cool. Chill in the refrigerator for at least 20 minutes.
- Roll out a double layer of plastic wrap onto the counter. Place half of the prosciutto slices on top of the plastic wrap in a thin, overlapping layer. Spoon out half of the chilled duxelles onto the prosciutto layer. Spread it out evenly. Place the chilled tenderloin onto the mushroom paste, along the edge closest to you.
- Using the plastic wrap, carefully roll the tenderloin up in the prosciutto and duxelles. Once rolled up, twist the ends of the plastic wrap in opposite directions to tighten the roll, then tuck the ends under. Place on a plate and repeat with the second tenderloin. Place both tenderloins into the refrigerator.
- Roll out another double layer of plastic wrap onto the counter. Sprinkle the plastic wrap with a dusting of flour, then add one sheet of puff pastry dough. Use a rolling pin to smooth out the dough. Remove the plastic wrap from the prosciutto-wrapped tenderloin and place on the puff pastry along the edge closest to you. Using the plastic wrap, roll the puff pastry around the steak and cut off any overlapping dough with a sharp knife. Be sure to seal the sides of the steak as well. Twist the ends of the plastic wrap in opposite directions and tuck the ends under, seam side down. Repeat with the other steak, then chill the pastry-wrapped tenderloins in the fridge for at least 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit. Remove the tenderloins from the fridge and discard the plastic wrap. Mix the egg yolks with a tablespoon of water. Brush the egg mixture over the pastry dough. Using the back of a butter knife, press a decorative pattern into the top of the pastry dough. Sprinkle with salt.
- Bake in the preheated oven for 25 to 35 minutes, until the internal temperature reaches 120 for rare and 130 for medium-rare steaks. Remove from oven and allow to rest for at least 10 minutes. Slice with a serrated knife and serve.