This elegant main dish is prepared almost the same way as classic Beef Wellington. In the traditional recipe, the beef tenderloin is layered with mushroom duxelles and paté, which adds richness to the bland beef. Gordon Ramsay wraps the tenderloin in prosciutto, which we think is better with pork tenderloin, as this recipe calls for. A decadent but divine finish is the quick blender Béarnaise sauce drizzled over the sliced Wellington.
- 1 pork tenderloin
- Pinch kosher salt
- Pinch black pepper (freshly ground)
- 2 tablespoons plus 1 teaspoon olive oil
- 2 tablespoons butter (unsalted)
- 1 pound mushrooms (cremini)
- 1 shallot (minced)
- 1 clove garlic (minced)
- 1 teaspoon fresh thyme (chopped)
- 1/4 cup white wine
- 10 slices prosciutto
- 1 sheet frozen puff pastry (thawed)
- 2 tablespoons all-purpose flour (or amount needed to dust work surface)
- 1 large egg yolk (beaten with 1 teaspoon water)
- Optional: Bernaise sauce
Season the pork tenderloin with Kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tenderloin on all sides, turning with tongs to brown evenly. Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer. Transfer the tenderloin to a plate or cutting board and allow to cool.
Finely chop the mushrooms in a food processor. Melt the butter and 1 teaspoon olive oil in the skillet. Add the minced shallot and sauté 2 minutes. Stir in the chopped mushrooms and garlic, and continue to sauté until the mushrooms have exuded most of their liquid.
Deglaze the skillet with the white wine, and continue cooking, until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate and allow to cool.
Lay out a large rectangle of plastic wrap on a cutting board or another work surface. Overlap 5 prosciutto slices on the plastic wrap, then overlapping at the short ends, lay out the other 5 prosciutto slices.
Evenly spread 1/2 of the mushroom duxelles over the prosciutto. Lay the pork tenderloin at the end closest to you. Spread the remaining duxelles over the tenderloin. Using the plastic wrap as a guide, roll the prosciutto and tenderloin together, jelly-roll style. Seal the plastic wrap and twist the ends. Refrigerate for 15 minutes.
Preheat oven to 400 F, Dust the cutting board or work surface with flour and roll out the puff pastry to a 12x18-inch rectangle. Brush the beaten egg and water around the pastry edge, about a 1/2-inch border.
Remove the tenderloin from the refrigerator and unwrap. Lay the tenderloin on the long end closest to you, and wrap the pastry around the tenderloin, folding the ends in like a package. As you're wrapping, brush the egg wash on the pastry, and gently pinch to seal.
Transfer the Wellington to the prepared baking sheet, seam-side down, and brush the egg wash evenly over the pastry. Bake 20 minutes, turning the baking sheet half-way through the baking. When the Wellington's internal temperature hits 140 F, take it out of the oven and let it rest 10 minutes on a cutting board.
Carve into slices and, if desired, drizzle warm sauce Béarnaise over the slices and serve.