Boeuf en Croûte

Ingredients

• 1 lb (450 g) Beef tenderloin center-cut
• 8 oz (225 g) Cremini mushrooms
• 1 small Shallot
• 2 Garlic cloves
• 2 tbsp Unsalted butter
• 4 oz (115 g) Pâté or prosciutto slices
• 1 sheet (thawed) Puff pastry sheet
• 1 tbsp Dijon mustard
• 1 Egg yolks
• 1 tbsp Olive oil
• 4 sprigs Fresh thyme(optional)
• to taste Salt and black pepper(optional)

Instructions

1. 1

   Pat the tenderloin dry, season generously with salt and pepper, and sear in olive oil over high heat 2-3 minutes per side until browned (about 10 minutes total). Brush all over with Dijon mustard and rest 15 minutes.

2. 2

   While the beef rests, pulse mushrooms, shallot, and garlic in a food processor until finely minced. Cook in butter over medium heat with thyme for 12-15 minutes, stirring occasionally, until all moisture evaporates and a thick duxelles forms. Season and cool completely.

3. 3

   Lay plastic wrap on a counter, arrange pâté or prosciutto in a rectangle, spread half the duxelles over it, and place the beef in the center. Spread remaining duxelles on the beef, then use the plastic wrap to roll tightly into a cylinder. Chill 15 minutes to firm up.

4. 4

   Roll puff pastry into a rectangle large enough to enclose the beef. Remove plastic wrap, place beef in the middle, brush edges with beaten egg yolk, and fold pastry over, sealing tightly. Trim excess, tuck seams underneath, score decoratively, and chill 15-20 minutes.

5. 5

   Preheat oven to 400°F (200°C). Brush pastry all over with egg yolk, place seam-side down on a lined baking sheet, and bake 35-40 minutes until pastry is deep golden and internal temperature reaches 120-125°F (49-52°C) for medium-rare.

6. 6

   Rest the Beef Wellington for 15 minutes before slicing into thick pieces and serving.