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Beef Tenderloin in Puff Pastry
Recipe Source
by the Perdue Farms Culinary Team
Beef Tenderloin in Puff Pastry
Recipe Source
by the Perdue Farms Culinary Team
The ultimate main course for a formal dining occasion! This classic beef wellington recipe is easier than it looks to prepare and cook. The flavor payoff is worth the effort!
Recipe Quick Facts
Prep
30
Minutes
.
Cook
55
Minutes
.
Makes
8
Servings
.
Ingredients
Ingredients
- 2-pound Panorama Organic Grass-Fed Chateaubriand Roast
- 6 slices Niman Ranch Uncured Prosciutto
- 1 to 2 sheets of puff pastry dough, premade can be used from the store freezer section (have a bag of flour handy to help with rolling out the puff pastry)
- 1/4 cup Pommery mustard
- 1 cup domestic white mushrooms, roughly chopped, small
- 1 cup shitake mushrooms, roughly chopped, small
- 1 cup cremini mushrooms, roughly chopped, small
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 1 egg, whipped
- Kosher salt
- Fennel seed
Made with Our
Step 1
Step 1
Add butter to a large sauté pan over medium heat. Add the onion and garlic and sweat while the butter is melting. Add all the mushrooms, along with the thyme, and sauté for 8 to 10 minutes. Add salt and pepper, blend well and then cool.
Step 2
Step 2
Preheat a sauté pan or cast iron pan that is large enough to hold the tenderloin. Rub the outside of the tenderloin with olive oil and then season with salt and cracked black pepper. Sear the outside of the tenderloin on all sides. Once seared, set aside.
Step 3
Step 3
On a smooth surface, sprinkle some flour and spread out puff pastry. The tenderloin is approximately 15 inches long by 3 1/2 inches wide. The puff pastry should be rolled out to approximately 16 to 17 inches long and 6 to 7 inches wide - large enough to wrap around the tenderloin and seal. Use the second sheet of dough, if needed. Once the dough has been rolled out, shingle the prosciutto across the width of the dough and down the length of the dough. Place half of the mushroom Duxelle mix down the length of the prosciutto (about 4 inches wide).
Step 4
Step 4
Rub the top side of the tenderloin with half of the Pommery mustard, then place on top of the mushrooms, top facing down. With the bottom side of the tenderloin facing up, spread the rest of the mustard over the tenderloin, followed by the rest of the mushrooms.
Step 5
Step 5
Bring each of the Prosciutto slices, starting from the bottom, around the tenderloin from both sides to fully cover. Next, bring one side of the puff pastry over to cover the tenderloin. Using a pastry brush, brush the side just folded over with egg. Bring the second side of the puff pastry over to cover the first side and press at the seal. Roll the covered tenderloin over so that the seal edge is on the bottom. Crimp the ends of the puff pastry and tuck under.
Step 6
Step 6
Brush the top of the puff pastry with egg and sprinkle kosher salt and fennel seed overtop to garnish.
Step 7
Step 7
Place the tenderloin on a tray that has been covered with parchment paper or foil and sprayed with cooking spray. To let steam escape during the cooking process, cut two diagonal slits on the top of the tenderloin.
Step 8
Step 8
Place roast in a 400 F oven and bake until the internal temperature reach 130 F (approximately 45 minutes). Pull roast from the oven and let rest for 8 minutes before slicing. Cut tenderloin into 2-inch slices and serve, along with roasted vegetables and potatoes and a rich demi-glace.
The Perdue Farms Culinary Team
Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
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