Beef Wellington
Ingredients
- One 2-pound center-cut beef tenderloin, tied by your butcher
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound button mushrooms
- 4 tablespoons butter
- 1 shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons dried breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons prepared horseradish
- 1 large egg
- Flour, for dusting
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- Flaky sea salt, for sprinkling
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