Beef Wellington

Prepare the beef
In a 4.7 L Oval Dutch Oven, heat the vegetable oil over medium-high heat. Season the beef generously with salt and pepper. Sear on all sides until deeply browned, about 2 minutes per side. Transfer to a plate and let cool. Brush with Dijon mustard and set aside.

Make the mushroom duxelles
In the same pan, melt the butter over medium heat. Add shallots and garlic, cooking until softened, about 2 minutes. Add mushrooms and thyme. Cook, stirring frequently, until the mushrooms release their moisture, about 10 minutes. Deglaze with white wine and simmer until almost dry. Season with salt and pepper. Let cool completely.

Assemble the Wellington
Lay two long sheets of overlapping plastic wrap on a work surface. Arrange the prosciutto in a slightly overlapping layer large enough to wrap the beef tenderloin. Spread the mushroom duxelles evenly over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Twist the ends to secure. Chill for at least 30 minutes.

Wrap in pastry & bake
Roll out one sheet of puff pastry on a lightly floured surface into a rectangle large enough to encase the beef tenderloin. Unwrap the beef and place it in the center. Fold the pastry over the beef, sealing the edges tightly.

Roll out the second sheet of cold puff pastry to about 1/3 inch thick. Use a lattice cutter to create a decorative top. If the cutter doesn’t go all the way through, use a paring knife to follow the pattern and finish the cuts.

Drape the lattice over the top, pressing gently to adhere. Brush the Wellington with egg wash. Grease a 4.9 L Rectangular Roaster with butter or neutral oil and transfer the Wellington to the roaster. Chill for 15 minutes.

Preheat the oven to 400°F (200°C). Bake for 25–30 minutes, or until the pastry is golden and the internal temperature of the beef reaches 110°F (45°C) for medium-rare. Let rest for 10–15 minutes before slicing.

Make the Bordelaise sauce
In a 2 L Saucier Pan, melt 1 tbsp of butter over medium heat. Add shallots and sauté until softened, about 2 minutes. Add red wine, beef stock, and thyme. Simmer until reduced by half, about 15 minutes. Stir in the cornstarch slurry and simmer for 2 minutes, until the sauce is slightly thickened. Strain the sauce and discard the solids. Whisk in the remaining tablespoon of butter. Season with salt and pepper.

Serve
Slice the Wellington into thick portions and spoon over the Bordelaise sauce. Garnish with chives. Serve with roasted vegetables or green beans.