Beef Wellington
1 two-pound beef tenderloin
Pink Himalayan sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 medium container sliced mushrooms
1 red onion, chopped
1 tablespoon thyme sprig
2 tablespoons butter
1 cup red wine
1 package thinly sliced prosciutto
¼ cup flour
2 frozen puff pastries, thawed
3 large eggs
Shake salt and pepper over beef generously, make sure to completely cover the beef.
In a skillet over high heat, heat olive oil and sear beef until it is brown on all sides and ends. Set aside until cool. Cover beef with mustard and place in refrigerator.
In a food processor, chop mushrooms, onions and thyme. Melt butter and olive oil in skillet; add mushroom mixture and cook until onions are translucent. Season with salt and pepper. Add wine and cook until liquid has evaporated. Set mushroom mixture aside to cool.
Pre-heat oven to 425 degrees. Place plastic wrap down on counter top. Lightly flour plastic wrap-covered work area. Spread one of the pastry doughs out on top of flour-covered plastic wrap and lay prosciutto down. Spread mushrooms across prosciutto. Place beef at bottom and roll tightly like a jelly roll, releasing plastic wrap as you roll. Tuck ends of pastry dough as you roll.
Spread other pastry dough on floured countertop. Using a knife, cut holly leaves out of the other sheet of pastry dough. Make berries by rolling tiny pieces of pastry dough into little balls.
Place cylinder on baking sheet lined with tin foil. Arrange holly berries and leaves on top. Using a pastry brush, paint the log with beaten eggs. Shake coarse salt over cylinder.
In 400 degree oven, bake for about 45 minutes or until pastry dough is golden brown and the middle of the beef reaches 120 degrees. Allow the beef to rest and set for several minutes before carving.
