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Pastry-wrapped beef tenderloin with truffle mash — yes, it's effort. But a Sunday high calorie dinner this impressive is worth pulling out the stops for.
Pat the beef tenderloin dry, season with 1 tsp salt and 0.5 tsp pepper, then sear all sides in a hot skillet with 1 tbsp olive oil over high heat, about 2 minutes per side; transfer to a rack to cool completely.
Finely chop the mushrooms and sauté with 2 tbsp butter, 0.5 tsp salt, 0.5 tsp pepper, and thyme in a large skillet over medium-high heat until all moisture evaporates and mixture is golden, about 10–12 minutes; then cool.
On plastic wrap, lay out prosciutto slices slightly overlapping, spread mushroom duxelles evenly, place the cooled tenderloin on top, and roll tightly into a log. Chill in fridge for 30 minutes to set shape.
Roll out puff pastry slightly; unwrap the beef from plastic, place onto the pastry, and enclose fully, sealing the seam with egg yolk wash. Chill the wrapped Wellington for 20 minutes for best pastry rise.
Brush with remaining egg yolk, score the pastry gently, and bake on a lined sheet in a 425°F oven for about 40–45 minutes, until pastry is deep golden and beef registers 120–125°F (rare to medium-rare). Rest for 15 minutes before slicing.
For truffle mash, boil potatoes in seasoned water until fork-tender, drain and return to warm pot. Add 4 tbsp butter, heavy cream, and mash until smooth. Finish by stirring in truffle oil and adjust seasoning to taste.
