Classic Beef Wellington
Ingredients
1 beef tenderloin roast (about 2 lbs.)
1 tsp olive oil, divided
½ tsp salt
½ tsp pepper, divided
8 oz mushrooms
1 large shallot
2 Tbsp dry red wine
2 Tbsp Dijon-style mustard
½ tsp dried thyme
1 sheet frozen puff pastry (1/2 package), thawed
Preparation
Heat ½ teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and ¼ teaspoon pepper. Press evenly onto all surfaces of tenderloin. Place in skillet and brown evenly. Remove roast from skillet.
Heat oven to 425° F. Place mushrooms and shallots into food processor, pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining ½ teaspoon oil in same skillet over medium-high heat. Add mushroom and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining ¼ teaspoon pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 x 9 inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving ½ inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry. Bake in 425° F oven for 35-50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135° F for medium-rare; 150° F for medium.
Transfer the beef to a carving board. Let stand 10 minutes. (Temperature will continue to rise about 10° F to reach 145° F for medium-rare; 160° F for medium.) Carve into slices and serve with your favorite vegetables.