Beef Wellington with Arugula Dijon Pesto and Creamy Horseradish Sauce

1. Season the Beef

Two days before you plan to serve, season the beef tenderloin with sea salt and freshly ground black pepper. Place the seasoned beef on a sheet pan and refrigerate, allowing the flavors to penetrate the meat.

2. Make the Arugula Pesto

Up to three days before serving, blend the arugula, garlic, Parmesan cheese, Dijon mustard, and half of the olive oil in a food processor until smooth. Store this vibrant pesto in the refrigerator to let the flavors meld together.

3. Sear the Beef

One day before cooking, heat the remaining olive oil and half of the butter in a cast iron skillet over medium-high heat. Sear the beef tenderloin for about 3 minutes on each side, creating a golden crust that locks in the juices. Once seared, set the beef aside to cool.

4. Prepare the Mushroom Duxelles

Chop the mushrooms, shallot, garlic, and thyme finely, then sauté them with salt, pepper, the remaining butter, and a drizzle of olive oil in a sauté pan for about 20 minutes until the mixture is golden and fragrant. Deglaze the pan with brandy, allowing it to evaporate and enhance the depth of flavor. Let the duxelles cool before use.

5. Assemble the Wellington

Lay the prosciutto slices on a clean surface, spread the mushroom duxelles evenly over them, and smear the cooled beef with the arugula pesto. Carefully wrap the beef in the prosciutto, using plastic wrap to create a snug, tight roll. Chill the wrapped beef for at least 2 hours or overnight, ensuring a neat and even presentation.

6. Prepare the Puff Pastry and Egg Wash

Whisk together the egg and egg yolk in a small bowl to make the egg wash. On a floured surface, roll out the puff pastry to the desired size using a rolling pin.

7. Wrap the Beef in Pastry

Place the beef on the rolled-out puff pastry, then roll and seal it tightly using the egg wash to secure the edges. Score the top of the pastry for a visually appealing finish and chill the wrapped Wellington for 30 minutes to set the shape.

8. Bake the Wellington

Preheat your oven to 425°F (225°C). Before baking, brush the Wellington with the egg wash for a golden finish. Bake on a sheet pan lined with parchment paper for 40 to 45 minutes, or until the pastry is golden brown and the internal temperature reaches your desired doneness for rare to medium-rare meat.

9. Rest and Serve

Once baked, let the Wellington rest for 30 minutes. This crucial step allows the juices to redistribute, ensuring a moist and flavorful experience.

10. Make the Creamy Horseradish Sauce

In a saucepan, gently cook the shallot in butter and olive oil until softened. Deglaze with brandy, then add the beef broth and cream. Stir in the horseradish and parsley, creating a sauce that perfectly complements the Wellington.