Bourbon Beef Wellington
Bourbon Prime Rub
Baby Belle Mushrooms
Salt and Pepper
Roasted Walnut Pesto Ingredients on site
Make the Roasted Walnut Pesto and duxelles ahead of time. See the full step by step recipe on the blog.
Prep the pork
Season beef tenderloin generously with OTF Bourbon Prime Rub. Over high heat on the grill, quickly sear each side of the tenderloin. Remove from heat to a cutting board. This is just a sear; we are not cooking the beef here.
Add the filling
Brush all sides of the beef with mustard. On a clean countertop, lay out a layer of plastic wrap and layer on the prosciutto in a rectangle large enough to wrap the tenderloin in. Followed by the cooled duxelles mixture keeping back 1 inch from all sides. Place the tenderloin in the middle of these layers. Use the plastic wrap to tightly wrap the layers around the tenderloin. Once wrapped, repeatedly roll the sides so that the entire log becomes one tight unit. Chill for at least 1-2 hours, or even overnight.
Dry Brine the Pork
Place tenderloin, unwrapped from plastic wrap, on the rolled-out puff pastry and brush edge of puff pastry with egg wash to seal. Make sure puff pastry completely covers the tenderloin and is completely sealed. Transfer the Wellington to an oiled baking sheet seam side down. Completely cover the outside of the puff pastry with egg wash. Use additional sheet of puff pastry to cut out a design to add to the top of the Wellington, if desired. Garnish with flaky salt.
Bake at 400 degrees for 45 min or until the desired internal temp is reached. I highly recommend using a leave in thermometer to hit the perfect temp.
Slice and Serve
Once done cooking, cover and let the Wellington rest for at least 15 min. Slice that beautiful roast open and serve to your impressed guests! Slice, serve and enjoy!