Categories: Beef
Ingredients
- 4 center-cut beef tenderloin filets, seasoned with salt and pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 6 oz button mushrooms, minced
- 2 tbsp minced shallots
- 1 tbsp mined fresh garlic
- 2 tbsp dry Marsala
- 2 tbsp heavy cream
- 4 tsp minced fresh sage
- 1 sheet frozen puff pastry, thawed
- 8 slices prosciutto
- 1 egg + 1 tbsp water, beaten
Directions
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For the beef, sear filets in oil in a saute pan over high heat, 1-2 minutes per side; transfer to a plate and chill at least 30 minutes.
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For the duxelles, melt butter in same pan over medium heat. Add mushrooms, shallots, and garlic and cook until mushrooms are browned and moisture evaporates, about 10 minutes.
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Deglaze pan with Marsala and cream, scraping up any brown bits, and cook until liquid evaporates. Off heat, stir in sage and season duxelles with salt and pepper; let cool to room temperature. Line a baking sheet with parchment paper.
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For the pastry, roll pastry on a lightly floured surface to a 13-inch square, then cut into four squares.
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Arrange two slices prosciutto in an “X” pattern in center of each pastry square, then top each with a filet and a quarter of the duxelles.
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Wrap prosciutto around filet; brush edges of pastry square with egg wash. Fold one corner up to the center and the opposite corner up to the center, meeting at the top; press to adhere. Fold other two corners up, pressing edges with egg wash. Place on prepared baking sheet and repeat with remaining pastry squares. Cover Wellingtons with plastic wrap.
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Chill Wellingtons at least 1 hour, or up to 24.
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Preheat oven to 400 with rack in lower third.
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Brush Wellingtons with egg wash and bake until pastry is puffed and golden, 25-28 minutes. Let Wellingtons rest 10 minutes, then serve with Marsala Sauce.