Making Gordon Ramsay Proud @ThermoPro

Ingredients

• 2 lb Beef Tenderloin (center‑cut, trimmed, tied, at room temperature)
• 2 tbsp English Mustard (for coating after sear)
• 4 tbsp Unsalted Butter (for sautéing mushrooms)
• 12 oz Mixed Mushrooms (cremini, shiitake, button; finely chopped or processed)
• 2 units Shallots (finely minced)
• 1 tsp Fresh Thyme Leaves (fresh)
• 8 slices Prosciutto (thinly sliced)
• 1 sheet Puff Pastry (thawed if frozen, about 1 lb)
• 1 unit Egg Yolk (beaten with 1 tsp water for glaze)
• 2 tsp Kosher Salt (seasoning)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for searing)

Instructions

1. Season and Sear the Beef

   Pat the beef tenderloin dry, season generously with salt and pepper, then sear in a hot skillet with olive oil over high heat for about 2‑3 minutes per side until a deep brown crust forms.

   Time: PT15M

2. Apply Mustard Coat

   Transfer the seared beef to a plate, let it rest for 2 minutes, then brush all sides with English mustard.

   Time: PT5M

3. Prepare Mushroom Duxelles

   In the same skillet, melt butter, add minced shallots and sauté until translucent, then add the finely chopped mushrooms and thyme. Cook over medium‑high heat, stirring frequently, until the mixture is dry and caramelized, about 15‑20 minutes.

   Time: PT20M

4. Cool Duxelles

   Spread the duxelles on a plate, season with a pinch of salt and pepper, and refrigerate for 10 minutes to firm up.

   Time: PT10M

5. Wrap Beef with Prosciutto and Duxelles

   Lay plastic wrap on a work surface, arrange the prosciutto slices overlapping to form a rectangle, spread the chilled duxelles evenly over the prosciutto, place the mustard‑coated beef at the edge, and using the plastic wrap, roll tightly into a log. Twist the ends of the wrap to secure and chill for 15 minutes.

   Time: PT15M

6. Encase in Puff Pastry

   Roll out the puff pastry on a lightly floured surface to a rectangle large enough to fully encase the beef. Remove the plastic wrap, place the beef log in the center, fold the pastry over, sealing edges with a beaten egg yolk. Brush the entire parcel with the egg wash.

   Time: PT10M

7. Bake the Wellington

   Preheat the oven to 400°F (200°C). Place the pastry‑wrapped beef on a parchment‑lined baking sheet and bake for 25‑30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 120°F (49°C) for rare, 130°F (54°C) for medium‑rare, using the wireless thermometer to monitor.

   Time: PT30M

   Temperature: 400°F

8. Rest and Slice

   Remove the Wellington from the oven, tent loosely with foil, and let rest for 10 minutes before slicing with a sharp knife.

   Time: PT10M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

35g

Fat

35g

Fiber

3g