Prep Time: 1 hour
Cook Time: 75 minutes
- 2 lbs. beef tenderloin
- Salt and pepper to taste
- 2 tbsp. oil
- 2 tbsp. dijon mustard
- 1 sheet puff pastry
- 1 egg
- 4 to 6 slices proscuitto
- 1 lb. cremini mushrooms
- Pinch of salt
- 1 clove garlic
- Food processor
- Cast Iron Skillet
Oil your grids and preheat your grill to high - searing temperature, with the cast-iron skillet on the grill too.
Trim any large chunks of fat and silverskin from the tenderloins if the butcher hasn't already. Season the beef on all sides with salt and freshly ground black pepper.
In a food processor, blend the garlic and mushrooms until they're more than minced, almost a paste.
Put the mushrooms, called duxelles, into the cast iron skillet. Spread them out so they cover as much surface area as possible. The goal here is to remove as much water as possible from the mushrooms. Don't forget to stir them periodically. When the mushrooms reach a consistency that is spreadable and mostly dried out, remove them from the grill.
While the mushrooms are cooking down, sear the beef on all sides, over direct high heat for about 2 minutes per side until a nice sear forms. Don't forget the ends. As soon as the beef comes off the grill, brush it generously with the mustard. Set aside.
It's time to wrap the Wellingtons in their first layer: Lay a large piece of cling wrap on a clean work surface. Lay enough prosciutto in a single layer on the cling wrap, slightly overlapping each slice, to create a bed that is long and wide enough to wrap entirely around the whole beef tenderloin. Spread the mushrooms duxelles on the prosciutto, starting from the middle and moving outwards. Finally, lay the tenderloin right in the center. Carefully, using the cling wrap, bring the prosciutto that is closest to you, up and over the beef. Just like wrapping up a sleeping bag, use the cling film to pull everything tight and roll the meat parcel away from you until it is entirely encapsulated without getting any wrap between the beef and the mushroom/prosciutto layer. Close the wrap tightly and then twist the ends to form something that looks like a giant prosciutto wrapped pill. Let the Wellington set in the fridge for at least 15 minutes.
Once the meat has set, lay out another large sheet of cling wrap on the work surface. Place your puff pastry in the middle. Unwrap the prosciutto pill and place it in the center of the pastry. Carefully, working the same way as when wrapping the beef in the prosciutto, wrap the prosciutto wrapped beef in the pastry, folding it over until the edge of the pastry meets the pastry on the other side and then trimming off any extra from the bottom. Pinch the sides together to completely encapsulate the giant meat pill. Use the cling wrap to wrap the Wellington tightly, twisting the ends to form a seal. Place the Wellington in the fridge for at least 15 minutes. It can be done up to one day in advance.
Preheat your grill to 395°F. Beat the egg well. Unwrap your Wellington, and brush the top with the egg. Season with salt to get a nice crispy top. Then Place the Wellington on a well-oiled grid, over indirect heat for 35 minutes. If your beef was about 3-in. across, then it should be medium rare by this point. Use a meat thermometer to check temperature (of 125°F).
Remove the Wellington from the grill, and allow it to rest for 10 minutes or so before slicing into 4 equal portions. Serve with your favorite side dishes.
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