If you're looking up serve a truly fancy, delectable, savory tenderloin, why not go for the king of beef: beef wellington? It's a wonderful dish: beef tenderloin basted with a duxelle of mushrooms and foie gras, all wrapped in a flaky, golden brown pastry. Despite how complicated the recipe appears, it's actually rather simple to make (though admittedly difficult to completely master).
While foie gras is traditionally used in the duxelle, we decided to instead use parma ham. If you really want to over-achieve, you can make your own puff pastry, but honestly using a frozen puff pastry works just as well and it saves quite a bit of time! Keep reading below for this delicious recipe...
- 1lb beef tenderloin fillet
- salt and pepper
- canola oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1/4 cup dry sherry
- 1lb chopped mushrooms (we used about half cremimi, half portabello)
- 4 thin slices Parma ham or prosciutto
- 2 tablespoons dijon mustard
- 7oz puff pastry (defrosted 3 hours in the fridge if using frozen)
- 2 egg yolks, beaten
- Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet with salt and pepper and sear the fillet on the pan on all sides until well browned. Remove the fillet from the pan and let cool. While it cools, brush the tenderloin on all sides with the mustard.
- While the tenderloin cools, add the butter to the pan until it melts. Add the onions and cook until it softens (about 4 minutes). Add the mushrooms and season with a little extra salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and liquid is released and evaporates (8 to 10 minutes). Add the sherry and cook, stirring frequently, making sure to scrape up the browned bits from the pan until the mixture is dry (4 minutes more). Remove from heat and transfer to a bowl. Cool in the refrigerator.
- Once the tenderloin and mushroom-onion mixture are done cooling, preheat the oven to 400F. Roll out a large piece of plastic wrap. Lay the slices of ham on the plastic wrap so they overlap. Spread the mushroom onion mixture over the ham. Place the beef fillet in the middle of the ham.
- Roll the mushroom and ham over the fillet, using the plastic wrap so you wrap it into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
- On a lightly floured work surface, roll out the puff pastry into a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends. Place on a small plate, seam side down, and brush the beaten egg yolks all over the top. Chill for 5-10 minutes.
- Place the fillet on a baking pan and brush the exposed surface again with beaten eggs. Use a paring knife to lightly score the top of the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes, or untl the pastry is nicely golden. An instant read thermometer inserted into the center should read 125-130F.
- Remove from the oven and let rest 10 minutes before slicing. Slice into 1" thick pieces and serve.
Recipe adapted from Simply Recipes