Beef Wellington

Directions

Prep the Tenderloin:

1. Prep the tenderloin by patting it dry and seasoning it with 2 Tbsp Butcher’s Spice Blend.

2. Heat a cast iron skillet over high heat and add 3 Tbsp Wild Mushroom & Sage Infused Olive Oil. Sear the tenderloin on all sides, about 2-3 minutes per side. Set aside to cool.

Make the Mushroom Filling:

1. In a skillet over medium heat, cook bacon for 5 minutes until browned. Set aside on a paper towel-lined plate.

2. In the same skillet, add the remaining 2 Tbsp Wild Mushroom & Sage Infused Olive Oil and shallots. Sauté 4 minutes. Add garlic and cook 1 more minute.

3. Add mushrooms and cook for about 15 minutes until caramelized. Stir in 2 tsp Mediterranean Rosemary Rub & Seasoning, Tarragon White Barrel Aged Balsamic and cream. Cook 4–5 more minutes until mixture is thick and most moisture is gone. Stir in reserved bacon.

Wrap the Beef:

1. Lay a large sheet of plastic wrap on the counter. Arrange prosciutto slices slightly overlapping. Spread the mushroom mixture over the prosciutto in an even layer. Rub the cooled tenderloin with Dijon Mustard, then place on top. Roll tightly in the prosciutto using the plastic wrap and refrigerate for 20 minutes.

Wrap in Puff Pastry:

1. On a floured surface, roll out the puff pastry large enough to fully wrap the beef. Transfer the pastry to a new sheet of plastic wrap. Unwrap the beef and place on the pastry. Roll to seal tightly and twist the ends. Chill again for 20 minutes.

Bake:

1. Place tenderloin on a parchment-lined baking sheet. Brush pastry with beaten egg and score top of pastry with a knife. Top with a pinch of Butcher’s Spice Blend.

2. Preheat oven to 450°F. Place wrapped tenderloin on a parchment-lined baking sheet. Brush with beaten egg, lightly score the top with a knife, and sprinkle with a pinch of Butcher’s Spice Blend.

3. Roast for 18-20 minutes, or until internal temperature reaches 120°F for medium-rare. Rest for 15 minutes before slicing and serving.