Entree: Jersey – Jersey Beef Wellington (Beef tenderloin coated with mushroom duxelles and pâté, wrapped in puff pastry and baked)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 45 min

Total 1 hr 55 min

Ingredients

- 1 center-cut beef tenderloin (filet), trimmed, approx. 2 lb (900 g)
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for searing
- 10 oz (280 g) cremini or button mushrooms, finely chopped
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced, approx. 1 oz (30 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) dry white wine
- 6 oz (170 g) pâté (foie gras or chicken liver pâté), softened
- 8 slices (about 6 oz / 170 g) prosciutto, thinly sliced
- 1 sheet (approx. 13 oz / 370 g) puff pastry, thawed if frozen
- 1 tbsp (15 ml) Dijon mustard
- 1 large egg + 1 tbsp (15 ml) water for egg wash
- 1 tbsp (8 g) all-purpose flour for dusting
- 1 tsp (1 g) chopped fresh thyme (optional)

Instructions

1. Preheat oven to 425°F (220°C). Pat the tenderloin dry, season all over with salt and pepper.
2. Heat 2 tbsp (30 ml) oil in a heavy skillet until very hot. Sear the tenderloin on all sides until browned, about 2 minutes per side. Remove and let cool to room temperature.
3. In the same skillet, add butter and sauté shallot until translucent, 1–2 minutes. Add garlic and chopped mushrooms and cook over medium-high heat until all moisture evaporates and mixture is paste-like, about 8–10 minutes. Deglaze with 2 tbsp (30 ml) white wine and cook until dry. Stir in thyme, then cool the duxelles completely.
4. On a sheet of plastic wrap, lay the prosciutto slices slightly overlapping to form a rectangle. Spread the cooled duxelles evenly over the prosciutto. Spread the pâté thinly on the seared tenderloin and brush the beef with 1 tbsp (15 ml) Dijon mustard.
5. Place the beef on the prosciutto-duxelles assembly and use the plastic wrap to roll tightly, forming a log so prosciutto fully encloses the beef. Twist ends of plastic wrap and chill in refrigerator for 20–30 minutes to firm.
6. Lightly dust a work surface with 1 tbsp (8 g) flour. Roll the puff pastry into a rectangle large enough to encase the beef. Unwrap the beef and place in center of pastry. Brush pastry edges with egg wash (1 egg + 1 tbsp/15 ml water), fold pastry around beef and seal, trimming excess. Place seam-side down on a baking tray.
7. Brush the pastry with remaining egg wash. Chill for 10 minutes to set the shape, then score the pastry lightly if desired. Make a few small vents on top.
8. Bake at 425°F (220°C) for 20–25 minutes, until pastry is deep golden and an instant-read thermometer in the center of the beef reads 125°F (52°C) for medium-rare. Adjust time for desired doneness.
9. Remove from oven and rest 15 minutes before slicing. Slice into thick rounds and serve immediately.