BEEF WELLINGTON

Ingredients

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• Round of Beef Tenderloin
• Spicy Mustard
• Prosciutto
• Puff Pastry

MUSHROOM SPREAD

• 1/2 Pound of Mushrooms
  • Any Variety
• 2 Tablespoons butter
• 1 Shallot
• 3 Sprigs of Thyme

SPINACH SPREAD

• 5 Ounces of Baby Spinach
• 1 1/2 Cups Packed Cilantro
• 1 Cup Packed Flat-Leaf Parsley
• 1 Cup Walnut Pieces
• 4 Cloves Garlic
  • Minced
• 1/2 Cup Ground Bread Crumbs
• 1/8 Cup Honey
• 1 Large Egg White
• 1 1/2 Teaspoon Salt
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 1/4 Teaspoon Ground Black Pepper

Directions

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BEEF PREP

1. Wrap the beef with twine to help it hold it’s shape.
   
   
2. Season all sides liberally with salt and pepper.
   
   
3. Heat a couple tablespoons of oil in a stainless steel or cast iron pan until it starts to smoke, then carefully sear the tenderloin on all sides to develop flavor.
   
   
4. Remove the twine.
   
   
5. Rub the top of the tenderloin with spicy mustard.
   
   
6. Allow the meat to cool, then place in the fridge.

MUSHROOM SPREAD

1. Clean them, trim them, and roughly chop them.
   
   
2. Place the mushrooms in the food processor in batches, pulsing to finely chop.
   
   
3. Mince shallots and thyme.
   
   
4. Heat a pan to medium-high and melt butter.
   
   
5. Add the mushrooms and cook them, stirring occasionally. You’ll notice that at first they’ll give off a ton of moisture. Stir to keep them from sticking.
   
   
6. Once most of the moisture has cooked off, add thyme and shallot and continue to cook.
   
   
7. You want the mushrooms cooked down, but not burnt. Set aside

SPINACH SPREAD

1. Have a large bowl of ice water at hand.
   
   
2. Bring a large pot of water to a boil over medium-high heat.
   
   
3. Add a generous amount of salt, then the spinach.
   
   
4. Cook for 30 seconds, add the cilantro and parsley and cook for 20 seconds.
   
   
5. Pour into a colander to drain, then quickly transfer to the bowl of ice water to stop the cooking.
   
   
6. Drain in a colander, then remove the mixture in small handfuls, squeezing to eliminate as much water as possible.
   
   
7. Pulse the walnuts in a food processor just until finely ground.
   
   
8. Add the spinach mixture along with the garlic, bread crumbs, honey, egg whites, salt, cumin, coriander and the pepper.
   
   
9. Pulse just until smooth, with the consistency of a thick pesto.
   
   
10. The filling can be made up to 2 days in advance, covered and refrigerated.

ASSEMBLE

1. Lay out a piece of plastic wrap and then lay out the prosciutto overlapping, in a shingled pattern, making it a bit wider than the width of the cut of meat and long enough to be able to roll the meat completely.
   
   
2. Spread the mushroom and spinach spread on top of the prosciutto.
   
   
3. Lay the beef onto this. Using the plastic wrap, tightly roll the meat into the prosciutto. Then wrap this in the plastic wrap and put in the fridge to solidify for at least half an hour.
   
   
4. Roll out the pastry to a similar size that you had the prosciutto.
   
   
5. Place the beef roll along the bottom edge of the pastry sheet.
   
   
6. Roll the beef up until it is completely wrapped in pastry. Trim off the excess and fold in the edges like a present.
   
   
7. Roll this in plastic wrap and put in the fridge to solidify for half an hour.

COOK

1. Preheat the oven to 400 degrees.
   
   
2. Put an egg wash on the dough.
   
   
3. Sprinkle the top with coarse sea salt and bake for 35-45 minutes or until the center reads 115 to 120 degrees.
   
   
4. Let this rest for 10 minutes before carving.

Notes:
I did a second loaf with a marinated chicken breast. I cooked the chicken a bit longer in the pan and it turned out great!