2 pound center cut beef tenderloin (chateaubriand)
1 pound cremini mushrooms, very finely chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 tablespoons beef broth
1 teaspoon balsamic vinegar
6 to 8 slices of turkey bacon
1 tablespoon English mustard
1 sheet frozen puff pastry, thawed but cold
1 large egg, beaten for egg wash
Salt and black pepper to taste
Instructions
Season the beef tenderloin generously with salt and pepper on all sides. Heat the olive oil in a large skillet over high heat until it is shimmering. Sear the beef for about 2 minutes per side until a brown crust forms, but the middle remains raw. Remove the meat from the pan and immediately brush it all over with the English mustard while it is still warm. Set it aside to cool completely.
In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms and cook until they release all their moisture and the pan becomes dry, which usually takes 10 to 12 minutes. Stir in the minced garlic, thyme, beef broth, and balsamic vinegar. Continue cooking until the liquid has evaporated and the mixture is a thick paste. Let the mushrooms cool completely before using.
Lay a large piece of plastic wrap on your counter. Arrange the turkey bacon slices in a slightly overlapping rectangle that is large enough to wrap around the beef. Spread the cooled mushroom mixture evenly over the turkey bacon. Place the seared beef at one end and, using the plastic wrap to help you, roll the bacon and mushrooms tightly around the beef. Twist the ends of the plastic wrap to form a tight log and refrigerate for at least 20 minutes to set the shape.
Preheat your oven to 400 degrees Fahrenheit. On a lightly floured surface, roll out the puff pastry sheet so it is large enough to fully enclose the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess, and brush the edges with egg wash to seal. Place the roll seam side down on a parchment lined baking sheet.
Brush the entire exterior of the pastry with the remaining egg wash. You can use the back of a knife to lightly score a decorative pattern into the pastry, being careful not to cut all the way through. Bake for 25 to 30 minutes for medium rare, or until the pastry is a deep golden brown and the internal temperature of the beef reaches 125 degrees Fahrenheit. Let the Wellington rest for at least 10 minutes before slicing.
