Beef Wellington
1 center-cut beef tenderloin section, about 8 inches long and 2½ pounds, trimmed of fat and silver skinSalt and ground black pepper4 tablespoons (frac12; stick) butter2 pounds cremini mushrooms, finely chopped in a food processor1 pound store-bought all-butter puff pastry, thawed in the refrigerator1 egg, beaten with a pinch of salt
Season the tenderloin liberally all over with salt and pepper. Set aside at room temperature while preparing the remaining ingredients.In a large saute pan over high heat, melt the butter. When the butter froths, add a large handful of the chopped mushrooms. Stir for about 1 minute. Continue adding the mushrooms, a handful at a time, and cook, stirring occasionally, for about 15 minutes, or until any liquid they release evaporates and they are nicely browned and dry. Season with salt and pepper, then set aside to cool.Heat the oven to 425 degrees. Sprinkle a sheet pan with cold water.Roll the pastry out into a rectangle just large enough to wrap around the tenderloin completely. Spread the cooled mushrooms evenly over the pastry.Place the tenderloin along one long edge of the pastry, then roll up the meat in the pastry to enclose it completely. Make sure that the wrapped tenderloin is seam side down, then seal each end by folding it under.Place the wrapped tenderloin on the sheet pan. Using a sharp knife, cut a series of diagonal slashes, about frac12; inch apart, along the top of the roll, being careful not to cut into the meat. Brush the pastry with the beaten egg.Bake for about 40 minutes, or until the pastry is golden brown and an instant thermometer inserted at the center of the tenderloin reads 120 degrees for rare or 125 degrees for medium-rare. (The temperature will rise another 5 degrees as the roast rests.)Transfer the roast to a platter, tent loosely with foil, then let it rest for 20 minutes before serving. Using a sharp knife, cut into 1-inch slices to serve.Serves eight.
Nutrition values per serving: 471 calories, 26 g fat (10 g saturated), 24 g carbohydrates, 2 g fiber, 35 g protein, 103 mg cholesterol, 357 mg sodium.
#8220;Meat: A Kitchen Education#8221; by James Peterson (2010 Ten Speed)