| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons vegetable oil
- One 3- to 3 1/2-pound center-cut beef tenderloin, trimmed
- 1 teaspoon salt
- 1 sheet frozen puff pastry, such as Pepperidge Farm, thawed
- All-purpose flour, for dusting
- Eight 1/6-inch-thick slices prosciutto di Parma
- 2/3 cup jarred sun-dried tomato pesto
- 1 egg
- 1/2 teaspoon flaky sea salt
Instructions
- Place a large skillet over medium-high heat and add the oil.
- Tie the tenderloin in 3 or 4 different spots using butcher’s twine to keep it tight and together. Season all over with the salt. Add to the hot pan and sear until evenly dark brown on all sides, 8 to 10 minutes total. Remove to a plate and let cool to room. Temperature. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F.
- Place the puff pastry sheet horizontally on a lightly floured board and roll out to a 14-by-10-inch rectangle. Lay the prosciutto slices vertically on the puff pastry, overlapping slightly and leaving a rim exposed pastry around the edges. Spoon the tomato pesto down the center of the prosciutto and gently spread to cover the center of the pastry sheet. Lay the tenderloin in the center of the puff pastry. Brush the edges of the pastry with egg wash, then roll it up around the meat. Seal the edges and tuck them under the meat. Place the wrapped tenderloin on a nonstick baking sheet and brush all over with egg wash. Sprinkle with the flaky sea salt and poke a few small holes in the top of the pastry.
- Bake for 40 to 45 minutes, until an instant-read thermometer inserted in the thickest part of the tenderloin reads 125 degrees F. Remove from the oven and let rest for 10 minutes. Slice into thick slices and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 191 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 49 mg |
| Sodium | 571 mg |
Reviews
I’ve made this recipe twice. I followed the instructions exactly. It was a beautiful thing. I’ve also made Tyler Florence’s traditional beef Wellington with duxelles. Giada’s recipe is so much more flavorful.
Making it this weekend. When do you take the twine off?
This looks absolutely fabulous. I’m going to make this as I love beef Wellington to begin with and this seems like a wonderful twist on a classic dish.
This is my first foray in making this dish. I followed the recipe exactly as written- no substitutes or changes. It was fantastic! The only thing I would do differently, is use more tomato spread on the pastry; as it began to separate from the meat once baked. Awesome recipe!
Traditionally I make Prime Rib for Christmas Dinner, but this year the market had beef tenderloin priced lower per pound than ribeye roast. I tried this recipe and my family wants our tradition to change! It was phenomenally flavorful, tender, and just the correct temperature.
Best Filet Mignon we ever ate!!!
Excellent, excellent, excellent!!! This is a definite keeper!! I did make my own sun dried tomato pesto (also Giada’s recipe) and puff pastry (Paul Hollywood) which I believe enhanced the flavors even more. This was our main course for Sunday dinner, and everyone around the table loved this pork loin!
I haven’t made this yet, but I’m cofused by the thickness of the prosciutto…is it 1/6 or 1/16 inch thick?
Really good! Just love the flavors here. Meat turned out perfect. Big hit!