Beef Wellington

(by Laura Zinn Fromm)

(adapted from The New York Times)

3 lb. center-cut beef tenderloin

2 oz. pancetta or bacon, finely chopped (1/4 c.)

2 T. unsalted butter

12 oz. mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake,

chanterelles or oyster, very finely chopped (4 c.)

1 shallot, diced

2 T. extra-virgin olive oil, plus more for drizzling

2 garlic cloves, minced

2 t. fresh thyme leaves

1 T. dry sherry or dry vermouth

kosher salt and black pepper

2 T. Dijon mustard

10 - 12 thin slices prosciutto

1 large egg

16 oz. puff pastry, thawed in refrigerator

Squeeze the meat into a 12-in. log and tie it with kitchen twine, folding the thinner end

onto itself.

Place pancetta in a cold 12-in. skillet. Cook over medium heat, stirring occasionally, until

pancetta starts to brown, 6 - 8 minutes.

Add butter, raise heat to high, and stir in mushrooms and shallot.

Cook until the liquid released by the mushrooms has cooked off, 4 - 7 minutes.

Reduce heat to medium and continue to cook until mushrooms have a deep golden

color, stirring frequently, another 18 - 23 minutes.

If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves.

Cook until fragrant, another 1 - 2 minutes.

Stir in sherry, scraping up the browned bits on the bottom of the pan.

Scrape mixture into a medium bowl to cool.

In the same skillet, heat olive oil over medium-high.

Season beef generously with salt and pepper, then sear on all sides until browned, 1 - 2

minutes per side.

Transfer to a plate, and cool slightly.

Remove twine and brush meat all over with mustard.

On a clean work surface, overlap long sheets of plastic wrap (about 15 x 15 in.). Place

prosciutto slices on top to make about a 14 x 7-in. rectangle, arranging them in an even

layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.

Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around

beef.

Wrap tightly with plastic wrap, twisting both ends like a candy wrapper.

Refrigerate at least 30 minutes and up to overnight.

Preheat oven to 400 F.

Line a rimmed baking sheet with parchment paper.

In a small bowl, whisk together egg and 1 t. water.

Roll puff pastry out to 14 x 13 in and lay out on prepared baking sheet, lightly draping

over edges.

Carefully unwrap and place chilled log along the edge of one long side of puff pastry.

Roll beef up tightly, then place it seam-side down on the baking sheet.

Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding

underneath.

Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few

slits into the top of the pastry.

Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 - 35

minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at

the thinner end of the loin.)

Remove from oven and let rest for 10 minutes, then slice and serve.

Serves 8 – 10.

Note: You really do need a full pound of puff pastry here to cover all the meat, so if your

package weighs less, you’ll need to supplement with another package.

(Read Last Licks, the story that accompanies this recipe.)