Beef Wellington

Instructions

1. In a food processor combine mushrooms, garlic, shallots, and thyme together. Pulse until it resembles a wet paste.
2. Preheat a non-stick skillet over medium high heat. Add oil and mushroom puree, sauté until all liquid is reduced and mushroom mixture begins to tighten up. Season to taste and set aside to cool.
3. Set a large cast iron skillet over medium heat and allow it to get very hot. Rub fillet with olive oil to coat and season liberally with salt and pepper.
4. Sear fillet in skillet on all sides for only 1 to 2 minutes per side until fillet is nicely browned. Remove to a plate to cool completely.
5. Place a large sheet of plastic wrap on a flat surface. Spread cooled mushroom mixture in center of plastic wrap.
6. Place fillet into center of mushroom mixture. Carefully wrap up fillet with plastic wrap and press mushroom mixture around fillet. Seal up ends and refrigerate overnight to allow everything to set.
7. Preheat oven to 400°F.
8. Dust work surface with flour and roll out puff pastry to a size large enough to cover filet completely. Remove plastic wrap from filet and place into center of puff pastry.
9. Brush all exposed areas of puff pastry with egg mixture. Gently fold and roll pastry around fillet; pinch ends and crimp and fold puff pastry as needed to seal. Roll fillet to sit seam side down. Brush more egg over entire surface. Carefully place beef onto a sheet pan lined with parchment paper.
10. Bake for approximately 40 to 60 minutes or until desired internal temperature is reached. Allow to cool for at least 20 minutes before carving and serving. Season to taste as needed.
11. Chef's Note: I like to add approximately 2 tablespoons of sherry vinegar to the mushrooms to add a little more flavor during cooking. Simply cook until vinegar completely evaporates.