Vanderbilt-Inspired Beef Wellington

This Beef Wellington combines the grandeur of traditional cuisine with a modern twist. The flaky puff pastry encases a tender beef fillet, complemented by a rich mushroom duxelles and a hint of truffle oil, offering a luxurious taste reminiscent of the opulent Vanderbilt era. Perfect for special occasions, this dish respects traditional culinary principles while introducing a touch of creativity that makes it truly special.

Ingredients:

• 2 lb beef tenderloin
• 1 lb mushrooms, finely chopped
• 2 tbsp truffle oil
• 1 tbsp Dijon mustard
• 8 slices of prosciutto
• 1 sheet of puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. Sear in a hot skillet until browned on all sides, about 2-3 minutes per side. Remove and let cool.
3. In the same skillet, add the finely chopped mushrooms and cook until moisture evaporates. Stir in truffle oil, then let cool.
4. Spread Dijon mustard over the cooled beef tenderloin. Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the beef on top and roll tightly. Chill for 15 minutes.
5. Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef and seal the edges.
6. Brush the pastry with beaten egg and make a few slits on top to allow steam to escape.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
8. Let rest for 10 minutes before slicing. Garnish with fresh thyme and serve.