Beef Wellington
Ingredients
- 1 (2 lb.) center-cut beef tenderloin, trimmed
- kosher salt
- Freshly ground black pepper
- 2 tbsp. Sutter Buttes Traditional Mustard
- 1 Jar Sutter Buttes Porcini & Truffle Tapenade, oil drained and reserved
- 12 thin slices prosciutto
- Flour, for dusting
- 14 oz. frozen puff pastry, thawed
- 1 large egg, beaten
- Sutter Buttes Tuscan Herb Sea Salt
Directions
- Season tenderloin generously with salt and pepper.
- Over high heat, coat bottom of a heavy skillet with reserved truffle oil.
- Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side.
- Transfer to a plate, once cooled coat all sides with mustard and place in refrigerator.
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin.
- Place overlapping layers of prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin.
- Spread the drained Porcini and Truffle tapenade evenly and thinly over the prosciutto.
- Place tenderloin on prepared prosciutto, using the plastic wrap to roll tightly, tucking the ends of the prosciutto as you go. Twist ends of plastic wrap tightly into a log and transfer to fridge to chill.
- Heat oven to 425°.
- Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin.
- Remove tenderloin from plastic wrap and place on bottom of puff pastry.
- Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Trim any extra pastry, then crimp edges with a fork to seal well.
- Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
- Remove plastic wrap, then transfer roll to a foil-lined baking sheet.
- Brush with egg wash and sprinkle with Tuscan Herb Sea Salt.
- Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.