RECIPES > Main Courses > Beef Wellington

Beef Wellington


(2 lb.) center-cut beef tenderloin, trimmed
kosher salt
Freshly ground black pepper
1 Jar Sutter Buttes Porcini & Truffle Tapenade, oil drained and reserved
12 thin slices prosciutto
Flour, for dusting
14 oz. frozen puff pastry, thawed
large egg, beaten


Season tenderloin generously with salt and pepper.  Over high heat, coat bottom of a heavy skillet with reserved truffle oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side. Transfer to a plate, once cooled coat all sides with mustard and place in refrigerator. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin.  Place overlapping layers of prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the drained Porcini and Truffle tapenade evenly and thinly over the prosciutto. Place tenderloin on prepared prosciutto, using the plastic wrap to roll tightly, tucking the ends of the prosciutto as you go.  Twist ends of plastic wrap tightly into a log and transfer to fridge to chill.  Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.  Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with Tuscan Herb Sea Salt.  Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
Beef Wellington