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1
Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.
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2
Heat 2 tablespoons oil in a cast iron
or stainless steel skillet over high heat until smoking. Add tenderloin
and cook without moving until well-browned on first side, about 2
minutes. Rotate tenderloin and continue cooking until browned on all
sides, about 10 minutes total. Transfer to a large plate.
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3
Combine horseradish, mustard, and 1
teaspoon black pepper in a small bowl. When tenderloin is cool enough to
handle, cut off and discard twine, then rub on all surfaces with
horseradish/mustard mixture. Place in refrigerator, uncovered.
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4
Place half the mushrooms in the bowl
of a food processor and pules until very finely chopped, scraping down
sides and redistributing mushrooms with spatula as necessary, about 10
short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
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5
Heat butter in a 12-inch skillet over
medium-high heat until melted. Add mushrooms and cook, stirring
occasionally, until mushrooms have exuded all their liquid and start to
sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown
and leave browned bits stuck to bottom of pan, about 4 minutes longer.
Add shallots and thyme and cook, stirring frequently, until softened,
about 2 minutes.
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6
Add brandy. Scrape bottom of skillet
with a silicone spatula or wooden spoon to release browned bits.
Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy
cream and soy sauce and continue to cook, stirring frequently until
mixture is thick and collects in one large mass when you shake the
skillet. Season to taste with salt and pepper. Transfer to a bowl and
place in the refrigerator.
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7
Season foie gras liberally with salt
and pepper. Heat remaining half teaspoon oil in a a small cast iron or
stainless steel skillet over high heat until smoking. Add foie gras and
cook without moving until well browned on first side, about 30 seconds.
Carefully flip with a small offset spatula and brown second side, about
30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour
rendered fat into mushroom mixture, stir to combine, and return to
refrigerator. Use a sharp knife to split each piece of cooked foie gras
in half horizontally. Transfer to a plate and place in refrigerator.
Allow all ingredients to chill for at least 30 minutes.
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8
Lay a double layer of plastic wrap
about 2 feet long and 1 food wide on your cutting board. Lay fillo dough
on top of plastic wrap. Shingle prosciutto on top of fillo to create a
thin, even, overlapping layer, leaving a 2-inch border along the bottom
and top of the fillo dough. Spread mushroom mixture evenly over ham
layer.
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9
Place tenderloin along the very bottom
edge of the ham/mushroom layer. Spread sliced foie gras evenly over top
of tenderloin (see note above). Carefully roll tenderloin in mushroom,
hamd, and filo, using the plastic wrap to help tighten it as you roll.
Once beef is completely rolled up, re-wrap with more plastic wrap,
twisting the ends to make sure roll is very tight. Return to
refrigerator.
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10
Dust board or countertop lightly with
flour. Spread puff pastry on board and, using a rolling pin, roll it
into a rectangle at least 4-inches wider than the beef roll on its
shorter side.
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11
Unwrap beef roll and place along very
bottom edge of puff pastry with the foie gras side facing up. Brush 6
inches of puff pastry just above beef roll with beaten egg. Carefully
roll the beef in the puff pastry until it is completely wrapped. You
should end up with the foie gras-side facing up again, with the puff
pastry seam meeting on the bottom. Trim pastry with a sharp knife.
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12
Fold sides of puff pastry protruding
from either end of the beef roll towards the center, then fold the top
flaps down. Trimm off the bottom flaps carefully.
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13
Roll entire beef roll over so that the
bottom is facing up, the fold up the end flaps to seal completely. Roll
beef back right-side up. Transfer to a plate and chill for at least 30
minutes.
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14
Adjust oven rack to center position
and preheat oven to 425°F. Transfer Wellington to a foil-lined baking
sheet and brush all over with beaten egg. Use a sharp paring knife to
score a decorative pattern in the pastry. Sprinkle liberally with coarse
sea salt. Bake until pastry is golden brown and center of roast
registers 110°F for rare or 120°F for medium-rare on an instant read
thermometer, 35 to 45 minutes. Remove from oven and allow to rest for
ten minutes.
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15
Use a thin metal spatula to loosen
Wellington from foil, then carefully transfer to a carving board. Slice
off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces
with chives and more coarse salt, and serve.
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