1/4 cup beef broth mixed with 1 teaspoon balsamic vinegar
8 slices turkey bacon
1 package frozen puff pastry, thawed
2 large egg yolks, beaten
1 teaspoon flaky sea salt
Instructions
Season your beef tenderloin generously with salt and pepper on all sides. Heat the olive oil in a large skillet over high heat and sear the beef until it is browned on all surfaces, which should take about 2 to 3 minutes per side. Once seared, remove it from the pan and immediately brush the entire surface with the English mustard while the meat is still warm. Set it aside to cool completely.
Lay a large piece of plastic wrap on your counter. Arrange the turkey bacon slices in a slightly overlapping rectangle that is large enough to wrap around the beef. Spread the cooled mushroom duxelles in an even layer over the turkey bacon. Place the seared beef at one end and, using the plastic wrap to help you, roll the bacon and mushrooms tightly around the meat. Twist the ends of the plastic wrap to create a tight log and refrigerate for at least 30 minutes to set the shape.
On a lightly floured surface, roll out your puff pastry into a rectangle large enough to fully enclose the meat. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry over the beef, sealing the edges and trimming any excess. Place the bundle seam-side down on a parchment-lined baking sheet and brush the entire exterior with more egg wash. Use a sharp knife to gently score a decorative pattern into the top.
Preheat your oven to 400 degrees Fahrenheit. Bake the Wellington for 25 to 35 minutes, or until the pastry is a deep golden brown and the internal temperature of the beef reaches 135 degrees Fahrenheit for medium rare. Remove from the oven and let it rest for at least 15 minutes before slicing. This resting period is crucial to ensure the juices stay within the meat and do not soak the pastry.
