Beef Tenderloin in Puff Pastry
Carla Hall's Beef Wellington
- 3 pounds Beef Tenderloin (fat trimmed)
- Salt and Pepper to taste
- 3 tablespoons Extra Virgin Olive Oil
- 4 tablespoons Butter (divided)
- 2 Shallots (minced)
- 2 Garlic cloves (minced)
- 1 1/2 pounds Button Mushrooms (minced)
- 3 fresh Thyme sprigs (leaves pulled)
- 2 pieces Puff Pastry (thawed)
- 1/3 cup English Mustard
- 1 Egg plus 1 tablespoon of Water (whisked)
- 1/4 cup Red Wine
- 1/2 cup Beef Stock
- 1 tablespoon Creme Fraiche
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.
- Remove steak from the fridge and let come to room temperature, about 30 minutes before you're ready to cook it. Season steak with a generous amount of salt and pepper. Heat a large saute pan over medium-high.
- Add about 3 tablespoons of oil to the pan and sear meat on all sides until golden brown, about 10 minutes. Drain the excess fat from the pan.
- Heat another large saute pan over medium-high. Add 3 tablespoons of butter, and once melted and foamy, add the shallots and a pinch of salt and cook for 2 to 3 minutes, until softened. Add garlic and cook just until fragrant, about 1 minute.
- Add the mushrooms and thyme, season with salt and pepper and toss to incorporate. Saute for 5 minutes, stirring occasionally, until the mushrooms are cooked and there is little moisture remaining in the pan. Remove from heat and allow to cool.
- Roll out the pastry on a lightly floured surface to about 3 to 4 inches longer and 5 to 6 inches wider than the tenderloin. Brush with the mustard and spread the cooled mushroom mixture onto the pastry, leaving a one inch border.
- Place the tenderloin into the center of the pastry. Fold the dough around the beef to cover completely and seal by pressing gently. Transfer to the prepared baking sheet, seam-side down. Brush with the egg wash and season with salt.
- Bake for 30 to 35 minutes, until the pastry is a nice golden brown and the internal temperature reaches 125 to 130 degrees Fahrenheit for medium rare. Remove from pan and allow to rest.
- Return the original saute pan over a medium heat. Once hot, deglaze with red wine, scraping up the crispy bits with a wooden spoon. Whisk beef stock, remaining butter and the creme fraiche just until warm and emulsified. Adjust the seasoning to taste and serve over sliced tenderloin.