Stephen and Evie Colbert’s Beef Wellington

Preparation

1. Step 1

   Prep and sear the beef: Cut the tenderloin in half crosswise. One half will have a thinner, tapered end (a.k.a. the “tail”); tuck the “tail” of the tenderloin underneath and tie with several lengths of kitchen twine. You should now have two pieces of tenderloin of approximately the same thickness.

2. Step 2

   Heat the olive oil in a large, heavy skillet over medium-high. Sear the pieces of tenderloin one at a time, until very well browned on all sides, including the ends; add some fresh oil before searing the second piece. Let the beef cool while you continue your prep.

3. Step 3

   Make the mushroom spread (duxelles): Heat the butter in a large sauté pan over medium until foaming. Stir in the shallots and cook until wilted, about 3 minutes. Stir in the mushrooms and cook until the liquid the mushrooms give off has evaporated and the mushrooms are browned, about 12 minutes. Scrape the mix into a food processor and pulse to a spreadable consistency. Scrape into a bowl, season with salt and pepper, and set aside to cool. (To make ahead, refrigerate the mushroom spread for up to 2 days.)

4. Step 4

   Assemble the Wellingtons: Tear off two pieces of plastic wrap that are about 2 inches longer than the tenderloin piece you’re starting with. Overlap the wrap to make a large square. Shingle half the prosciutto slices over the center of the plastic wrap. The area you cover with prosciutto should be a little longer than the tenderloin (on both ends) and wide enough to completely wrap around the tenderloin.

5. Step 5

   Spread half the mushroom duxelles over the prosciutto. Cut and remove twine from the cooled beef and season generously with salt and pepper. Smear beef with enough Dijon mustard to coat it lightly. Center the beef over the prosciutto and roll up, completely encasing the beef. Twist the ends of the plastic like the wrapper on a hard candy and tuck under the beef roll. Repeat this process with the other piece of tenderloin and the remaining prosciutto and duxelles. Refrigerate the wrapped beef overnight.

6. Step 6

   One hour before roasting, remove the tenderloin rolls from the fridge and move the puff pastry from the freezer to the counter, so it will be defrosted when it comes time to wrap the tenderloins (the pastry may need 15 minutes extra thawing after the sheets are separated).

7. Step 7

   While the beef and puff pastry are resting, start the port wine reduction: Heat the olive oil in a 2-quart saucepan over medium. Stir in the shallot, and after it takes on some color, 5 to 6 minutes, add the apple and carrot. Stir until the apple starts releasing some liquid and the carrot is beginning to soften. Pour in the full bottle of red wine, add the thyme bouquet, bring to a simmer and simmer until the wine is reduced by half. Strain and return to the clean pan.

8. Step 8

   Add the port and broth, bring to a slow boil, and boil until the liquid has reduced by half again. Remove the sauce from the heat and whisk in the butter piece by piece. Season with salt and pepper. (To make the port wine reduction in advance, prepare as directed but omit the butter; refrigerate for up to 2 days. When ready to serve, warm gently and then whisk in the butter.)

9. Step 9

   When the beef and puff pastry have stood at room temperature for an hour, heat the oven to 450 degrees with a rack in the lower-third position. Roll out one sheet of puff pastry on a lightly floured countertop to a rectangle about 1½ inches longer than the first beef-prosciutto roll and wide enough to overlap slightly when wrapped around it. Bring the sides of the pastry up to meet over the tenderloin and pinch them together to seal. Turn the roll seam-side down.

10. Step 10

    Trim some of the pastry from the ends if necessary, so there is just enough to tuck the ends underneath and make a compact roll with nice smooth ends; refrigerate the dough trimmings. Using the tip of a paring knife, make 1½-inch slits, about 1 inch apart, down the top. Carefully move the Wellington to a baking sheet large enough to hold both finished Wellingtons. Repeat with the second piece of tenderloin and the remaining pastry.

11. Step 11

    Brush the Wellingtons well with the egg wash. Press the scraps of dough together, roll them out, and use cutters to make decorative shapes. (Leaf shapes are nice.) Decorate the tops of the Wellingtons with these cutouts and brush again with egg.

12. Step 12

    Roast the Wellingtons for 20 minutes, tenting them loosely with foil after they turn a nice golden brown. Rotate the baking sheet and continue roasting until the beef is 125 degrees at the center of the thickest point, about 15 additional minutes. (You really need a thermometer for this one!) Transfer the beef to a wire rack and let stand for 20 minutes before serving.

13. Step 13

    To serve: Carve the Wellingtons into 1-inch-thick slices (you can use the slits you cut on top as a rough guide). Carefully lift the slices onto plates and spoon a little of the port wine sauce over and around each one.