Holiday Beef Wellington

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat the oven to 400°F.
2. 2Step 2: Trim the tenderloin and thoroughly season all sides with salt. Allow it to come to room temperature as the garlic is roasted.
3. 3Step 3: Remove most of the peel from the garlic bulb. Slice the top off and place onto the center of a sheet of foil. Drizzle with olive oil and seal. Place into the oven for 30 minutes.
4. 4Step 4: Meanwhile, prepare the duxelles. Add a tablespoon of butter to a skillet over a medium-high heat. Finely chop the portobello mushrooms, porcini mushrooms and shallot. Add to the hot skillet and cook for 15 minutes. Remove with a slotted spoon and add to a bowl. Combine with the roasted garlic. Mix well. Place onto a paper towel lined plate. Set aside.
5. 5Step 5: Turn up the heat on the skillet. Add remaining butter and rosemary. Sear the tenderloin for 1 minute per side.
6. 6Step 6: Remove the tenderloin and place onto a wooden cutting board. Brush with mustard.
7. 7Step 7: Lay out a large sheet of plastic wrap onto a flat surface. Place the puff pastry sheet into the center.
8. 8Step 8: Next, lay the ham over the pastry. Spread the duxelles over the ham.
9. 9Step 9: Place the tenderloin in the center. Wrap with the puff pastry.
10. 10Step 10: Tightly wrap the tenderloin with plastic wrap. Place into the fridge for 20 minutes.
11. 11Step 11: Remove and brush with egg wash. Season with rosemary and thyme and a pinch of salt and pepper.
12. 12Step 12: Place onto a baking sheet and put into the oven on the center rack. Bake for 30 minutes. It will be golden brown when cooked and have an internal temperature of 135°F for medium rare or 150°F for medium.
13. 13Step 13: Allow the steak to rest for 10 minutes. Slice just before serving.