1/2 cup toasted pecans
4 ounces cremini mushrooms, stems removed
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup finely chopped shallot
1 tablespoon finely chopped garlic
1/4 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme leaves
1 teaspoon coarse kosher salt
1 tablespoon balsamic vinegar
20 ounces beef tenderloin or tenderloin tips
4 sheets (2 packages) frozen puff pastry,
thawed in refrigerator
All-purpose flour, for rolling
8 slices prosciutto (4 ounces)
3 tablespoons Dijon mustard
1 egg, beaten
Coarse sea salt
Fresh thyme leaves
This recipe is a labor of love with several steps, but the wellingtons can be
made well in advance and kept in the freezer before cooking, if desired. It’s a
2-3 bite hors d’oeuvre, so serve with a napkin or small plate!
1. In a small food chopper or food processor, pulse the pecans until very finely chopped. Set aside. Add mushrooms and pulse until very finely chopped (you should have about 1 cup chopped mushrooms).
2. In a large skillet, melt butter and olive oil together over medium-low heat. Add shallot and cook until soft, about 5 minutes. Add chopped mushrooms, garlic, red pepper flakes, thyme, and salt and cook until mushrooms have released their liquid and are tender, about 5 minutes longer. Stir in vinegar and finely chopped pecans, then remove from heat. Let cool.
3. Prepare the beef: trim the meat of any excess fat or sinew. Cut into 1¼-ounce (about 1½-inch) cubes. Brush the cubes of beef generously with Dijon mustard.
4. Cut each slice of prosciutto in half lengthwise. Spoon about 1/2 tablespoon of pecan-mushroom mixture in the center of each slice, then place beef on top. Wrap into a neat package and transfer to a plate or parchment-lined baking sheet. Freeze for at least 15-20 minutes.
5. Lightly dust a clean work surface with all-purpose flour. Roll 1 sheet of puff dough into a rectangle about 8x12 inches. Cut dough lengthwise into 4 long strips, then cut each in half crosswise. This will give you 8 strips of dough, each about 2x6 inches.
6. Place a frozen prosciutto-wrapped cube on the center of one strip of dough. Wrap over the top and brush the seam with egg wash to close. Place onto another strip of dough, and wrap around the opposite way to enclose the beef entirely into a little package. Brush the seams with egg wash and press gently to adhere. Continue with remaining beef and dough.
7. Brush all of the wellingtons with egg wash and score the top with the tip of a sharp knife for decoration, if desired. Return to the freezer for at least 30 minutes or up to 1 week before cooking.
8. Preheat oven to 450˚F. Sprinkle wellingtons with coarse sea salt and bake until dough is golden brown all over and cooked through, about 20- 25 minutes. Garnish with fresh thyme leaves and serve hot.