Here is the second main dish for our Christmas dinner as promised–Beef Wellington. Now before I go into this post, let me state two things, one – this is not a simple dish to make and two – like yesterday, no final pictures so there will be a part 2. Also, one more thing, this meal is an expensive dish to make, but,  if done right, your guests will thoroughly enjoy it!

Let’s cook!

Beef Wellington – Part 1

1 center cut beef tenderloin (3lbs for 8 I did 7 lbs for my party)

12 thin slices prosciutto

8 springs of fresh thyme leaves

2 tablespoons Dijon mustard

1 box of puff pastry, plus flour for rolling pastry

2 large eggs

olive oil

salt and pepper

kitchen string

Duxelles

1 1/2 pounds white button mushrooms

3 shallots, peeled and roughly chopped

6 cloves garlic, peeled and roughly chopped

4 springs freshy thyme leaves

3 tablespoons unsalted

2 tablespoons olive oil

salt and pepper

Start with the Duxelles first. Add mushrooms, shallots, garlic, and thyme to a food processor.

Pulse until finely chopped.

Add butter and olive oil to a large pan and set over medium heat.

Add the shallot and mushroom mixture and saute for 10 minutes. You will want most of the liquid to evaporate.

Season with salt and pepper and turn of heat and let cool.

Tie the tenderloin in sections. Drizzle with olive oil, then season with salt and pepper.

Because this tenderloin was so big I had to use my roasting pan and both burners to sear the meat (I will post a smaller one soon which is easier for everyone to make and will be part 2). Add olive oil and let heat for 5 minutes before you add the tenderloin. Meanwhile set out the proscuitto on a sheet of plastic wrap and shingle the prosciutto.

Using a rubber spatula cover evently with a thin layer of duxelles.

Time to sear the beef.

Ensure that all sides get brown.

Remove from heat and cut off kitchen string. Lightly smear Dijon mustard on the beef and season with salt and pepper.

This is part one of this post. Because of the dinner party I didn’t have the pictures I need to show the whole cooking process so I will do part two this weekend.

Happy Cooking!