No-Mushroom Beef Wellington
3-4 lbs. Cremer’s Beef Tenderloin
Kosher salt, to taste
Black pepper, to taste
2 tbsp. Olive oil, more if needed
4 tbsp. spicy grain mustard
3 cloves garlic, minced
1 cup yellow onion, minced
3 tsp. dried thyme leaves
½ cup beef stock
½ lb. thinly sliced prosciutto
2 sheets puff pastry dough
1 egg, beaten
Using butcher’s twine, tie the tenderloin at 1” intervals. Season with salt and pepper.
Heat 2 tablespoons olive oil in a cast iron skillet over high heat. Add the tenderloin and sear it on all sides, about 2 minutes each side. Transfer to a large plate to rest.
Combine the spicy mustard, minced garlic, and ½ teaspoon black pepper in a small bowl. When the tenderloin has cooled enough to handle, cut off and discard the twine, then rub the mustard mixture over the beef. Chill in the refrigerator.
Heat remaining olive oil in the same skillet, over medium-low heat. Saute onion and thyme for 5 minutes, then stir in the beef stock. Let simmer 2-3 minutes, or until reduced. Remove from heat and let cool.
Lay a double layer of plastic wrap about 2 feet wide on a cutting board. Set a layer of puff pastry dough on top of the plastic wrap. Shingle the prosciutto on top of the pastry to create a thin, even, overlapping layer, leaving 2” boarder along the bottom and top of the phyllo dough. Spread the onion mixture evenly over the prosciutto.
Place the chilled beef tenderloin along the very bottom edge of the prosciutto. Carefully fold in the edges and roll the tenderloin.
Wrap the rolled tenderloin with plastic wrap, twisting the ends to make sure it is very tight. Return to the refrigerator to chill for at least 30 minutes.
Preheat oven to 425-degrees F. Place the beef on a foil-lined baking sheet. Brush the top of the pastry with beaten egg, then cut a few slits in the top of the dough. Sprinkle with Kosher salt.
Bake for 35-45 minutes, until the pastry is golden brown and the center of the roast reads 110-degrees F for rare or 120-degrees F for medium-rare on a meat thermometer. Remove from the oven and rest 10 minutes before slicing and serving.
