Tank Cooks Beef Wellington

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Recipe sent by Sean Ryan

Ingredients:
3 pounds center-cut beef tenderloin
12 ounces mushrooms
3 shallots, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 tablespoon dry sherry or dry vermouth
Kosher salt and black pepper
2 tablespoons Dijon mustard
10 to 12 thin slices of prosciutto
1 large egg
16ounces puff pastry, thawed

Directions:

1. Make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.

2. Add olive oil to a cast iron pan under high heat and stir in mushrooms, minced garlic, and shallot. Cook until the liquid the mushrooms release has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes.

3. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool.

4. Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)

5. Heat 2 tablespoons olive oil over medium-high in the same skillet. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate and cool slightly. Remove any twine. Brush meat all over with Dijon Mustard

6. On a clean work surface, overlap long sheets of plastic wrap (about 15 by 15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread the cooled mushroom mixture on top.

7. Place beef along one long end of the prosciutto slices and roll prosciutto tightly around the beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.

8. Preheat the oven to 400°F and line a rimmed baking sheet with foil. Whisk together the egg and 1 teaspoon of water in a small bowl. Lay the puff pastry out on the prepared baking sheet, lightly draping over the edges. (The pastry needs to be at least 14 inches long and 13 inches wide to cover the beef; if not, roll it out as needed.)

9. Carefully unwrap and place the chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush the top and sides of the pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.

10. Bake until a thermometer inserted in the center reads 130°F 115 degrees for medium rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium-done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm