Dairy Free Beef Wellington
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Learn more →Ingredients
6 servings
For the Wellington
- 2 lb center-cut beef tenderloin, trimmed
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tsp dijon mustard
- 6 thin slices prosciutto (about 3 oz)
- 1 sheet (14 oz) dairy free puff pastry, thawed
- 2 large eggs, beaten
For the duxelles
- 1 lb cremini mushrooms, roughly chopped
- 3 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp olive oil
- 2 tbsp dry sherry or dry white wine
- ¼ tsp kosher salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Pat the beef tenderloin completely dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over high heat until the oil just begins to smoke. Sear the tenderloin on all sides, including the ends, for about 1–2 minutes per side, until a deep mahogany crust forms on every surface. Transfer to a plate and brush all over with the Dijon mustard while still warm. Let cool to room temperature, about 20 minutes.
- 2
While the beef cools, make the duxelles. Pulse the cremini mushrooms, shallots, and garlic in a food processor until very finely chopped, about 10–12 pulses — the mixture should look almost paste-like. Heat 1 tbsp olive oil in the same skillet over medium-high heat. Add the mushroom mixture and thyme leaves and cook, stirring frequently, until all moisture has evaporated and the mixture is dry and dark, about 10–12 minutes. Add the dry sherry and cook until fully absorbed, about 1 minute. Season with 1/4 tsp kosher salt. Spread onto a plate and let cool completely.
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