- 2-3 Cups Finely chopped mushrooms (mix of any mushrooms of your choice)
- 1 Shallot (minced)
- 1 Garlic (minced)
- 2 Sprigs of thyme (leaves)
- Fine sea salt
- 300ml Red wine
- 1 Shallot (minced)
- 1 Garlic (minced)
- 1 Sprig of thyme (leaves)
- 1 tbsp Unsalted butter
- Tenderloin steak (Filet mignon)
- Prosciutto
- Puff Pastry
- Duxelle
- Egg Wash
- Flakey salt
- Dijon Mustard
1. Finely chop mix of mushrooms (You can also use the food processor)
2. Heat a nonstick pan over medium heat, add in your minced shallot, garlic, mushroom mix, thyme leaves and salt to sweat down.
3. Cook your mushroom mix down until most of the moisture is cooked out. (About 8-10min)
4. Lay out the mushroom mix to cool down and set aside.
1. Combine red wine, shallot, garlic, thyme leaves into a small pot and bring up to a simmer to reduce.
2. Once the red wine gets thick add in your butter and stir until the butter is fully incorporated.
1. Tie your tenderloin steak with a butcher's twine.
2. Season with salt and pepper, then sear your tenderloin steak on high heat. (Make sure not to leave it in the pan for too long, you just want some color on the steak without cooking it.)
3. Place your steak onto a plate and cut the butcher's twine off.
4. Lightly brush your steak with dijon mustard and set aside to rest.
5. Lay out a sheet of plastic then lay out your prosciutto on top of the plastic ( make sure your prosciutto is slightly overlapping each other.)
6. Spread just enough duxelle to cover bottom surface of the steak and place your steak on top of the duxelle
7. Tightly wrap the steak by folding over the plastic wrap that's underneath, and twist the plastic wrap to form a tight ball then place in your fridge for about 5-10 min to firm up.
8. Lightly roll out your puff pastry (about 16th of a inch) on a lightly floured work surface.
9. Place your prosciutto wrapped steak onto your puff pastry, and lightly brush around the steak with egg wash then cover it with another puff pastry. Press the edges firmly to close off the puff pastry.
10. Brush your wellington with egg wash and sprinkle some flakey salt, then cut out your wellington to remove any excess puff pastry. (optionally you can add a lattice design with another puff pastry using a lattice roller.)
11. Bake in an oven that's been preheated to 425F(218C) until your puff pastry is golden brown. (adjust cooking time to desired temperature of the steak, About 8min for medium rare)