DECEMBER 2020 ●FOOD NETWORK MAGAZINE 89
BEEF WELLINGTON WITH MIXED MUSHROOMS
ACTIVE: l'h hr I TOTAL: 4 hr 15 min I SERVES: 6 to 8
2 pounds mixed mushrooms (such as
cremini, button, shiitake and/or oyster),
trimmed and chopped or torn
4 tablespoons unsalted butter
2 shallots, finely chopped
2 teaspoons fresh thyme, chopped
% cup cognac or brandy
Kosher salt and freshly ground pepper
1 center-cut beef tenderloin (2% to
2'h pounds), trimmed and tied in
l-inch intervals
1 tablespoon vegetable oil
4 ounces thinly sliced prosciutto
2 tablespoons dijon mustard
1 large or 2 small (14-17 ounces total)
sheets frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Flaky sea salt
Chopped fresh chives, for topping
- Working in two batches, pulse the mushrooms
in a food processor until finely chopped,
10 to 15 pulses. Heat 3 tablespoons butter
in a large skillet over medium-high heat.
Add the shallots and thyme and cook until
softened, 1 to 2 minutes. Stir in the mushrooms
and cook, stirring often toward the end, until
dry and starting to form small crumbles,
25 to 28 minutes. - Remove the skillet from t he heatt and
add the cognac. Carefully return the skillet
to the heat (the cognac may ignite) and
continue cooking until the mushroom m ixture
is dry and the alcohol cooks off, 2 to 3 minutes.
Stir in the remaining 1 tablespoon butter and
season with kosher salt and pepper. Remove
from the heat and let cool completely. - Meanwhile, season the beef all over with
kosher salt and pepper. Heat the vegetable oil in
a separate large skillet over medium-high heat.
Add the beef and cook, turning, unW browned
on all sides (including the ends), about 8 minutes.
Transfer the beef to a rack and let cool. - Overlap 2 sheets of plastic wrap on a work
surface to make a large rectangle (about
D
22 by 30 inches) with a short side in front of
you. Arrange the prosciutto slices crosswise
on the plastic wrap in overlapping rows to
form a rectangle slightly longer than the beef
and wide enough to completely wrap it with
a slight overlap. (You might not use all of the
prosciutto.) Spread the mushroom mixture
over the prosciutto, pressing gently. Cut the
t ies off the beef and brush it all over with
the mustard. Place the beef on top of the
prosciutto-mushroom mixture, perpendicular
to the prosciutto slices (fig. A). Tightly roll the
prosciutto-mushroom mixture around the beef,
using the plastic wrap to help you roll. Twist
and tie the ends of the plastic wrap to help the
roast hold an even shape. Refrigerate at least
30 minutes.- Roll the puff pastry into a 14-by-15-inch
rectangle on a lightly floured surface; if using
2 smaller sheets of pastry, press the ends
together before rolling out, then trim as
needed. Brush the pastry all over with the
beaten egg. Remove the plastic wrap from
the beef and place the beef on the pastry
(fig. 8). Carefully roll the pastry around the
beef, overlapping the ends at the seam;
trim off any excess pastry, if needed, then
pinch the seams together. Turn seam-side down.
Fold in the pastry on the two open ends,
trimming off any excess. Refrigerate until the
pastry is cold and firm, about 1 hour. - Position a rack in the lower third of the
oven; preheat to 425 '. Line a baking sheet
with parchment paper or foil. Place the beef
seam-side down on the baking sheet and
brush all over with the beaten egg. Score
lines in the pastry with the dull side of a
paring knife (don't cut through the pastry)
and sprinkle with flaky salt (fig. C). Bake until
the pastry is crisp and dark golden brown
and a thermometer inserted into the center
of the beef registers 110' for rare to 120 ' for
medium rare, 40 to 50 m inutes. Transfer
to a rack set on a baking sheet and let rest
15 minutes before slicing. Sprinkle with
more flaky salt and chives.