This is a simplified version of an all-time childhood favorite. My dad was the executive chef at the Hanover Inn at Dartmouth College for 22 years and is one of the most talented people I know. He has always been so generous with his craft—he hosted my sixth-grade class at the restaurant for cooking classes; taught me the intricacies of properly cooked eggs; showed my sister, my friends, and me how to clean and prepare our catch of the day while on vacation; and woke up early on Sundays to cook me and my pals brunch. The only drawback was the holidays. Every year my dad had to work on Christmas, so my mom, sister, and I would get dressed up and go to the restaurant to eat beef Wellington. I can still picture him coming out of the kitchen in his chef whites and the quintessential hat for a quick visit. It always made me feel so special, so this recipe is for him.
Hack It: If you prefer your beef medium, set the time for 30 minutes.
Move the slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set the temperature to HI-5. Select START/STOP to preheat the unit for 5 minutes.
Step 2
While the unit is preheating, coat the beef with the oil and season with salt and pepper.
Step 3
When the unit has preheated, place the meat in the pot and sear each side until deeply browned on all sides, about 10 minutes total. Remove the beef from the pot and set aside to cool. Leave any browned bits and rendered beef fat in the pot.
Step 4
While the tenderloin is cooking, put the button mushrooms, shallot, and garlic in a food processor. Pulse the mixture about 10 times or until finely chopped.
Step 5
Turn the SEAR/SAUTÉ temperature down to 3. Add the mushroom mixture and thyme to the pot with the beef fat and cook, stirring occasionally, for about 10 minutes or until the mixture is golden brown and most of the moisture has evaporated. Press START/STOP to stop cooking.
Step 6
Transfer the mushroom mixture to a medium bowl and stir in the porcinis and mustard. Set the mixture aside to cool for about 5 minutes. Rinse the pot.
Step 7
Dust a clean, dry work surface with flour. Place the puff pastry dough on the surface and lightly dust it and a rolling pin with flour. Firmly roll the pastry 3 times, always rolling it away from you. Turn the dough a quarter turn. Dust again with flour as necessary and continue rolling out and turning the pastry until it is 1/16 inch thick, or about half its original thickness.
Step 8
Lightly oil a cutting board or work surface. Place the prepared pastry on the board. Spread the cooled mushroom mixture evenly on the pastry, leaving a clear 1-inchborder around the perimeter.
Step 9
Lay the beef on the mushrooms and roll the pastry up and around the beef, pressing to seal the ends and the edge where the puff pastry meets itself.
Step 10
Place a 3 1/2-by-8-inch piece of parchment in the Cook & Crisp™ Basket and place the beef, seam-side down, on top of the parchment.
Step 11
Pour the water into the pot and place the Cook &Crisp™ Basket on top of the water.
Step 12
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 325°F,and set the time to 25 minutes for medium-rare. Press START/STOP to begin cooking (PrE will display for about15 minutes as the unit steams, then the timer will start counting down).
Step 13
When cooking is complete, carefully remove the basket with the Wellington. Allow it to rest for 5 to10 minutes, then slice and serve warm.
When the unit has preheated, place the meat in the pot and sear each side until deeply browned on all sides, about 10 minutes total. Remove the beef from the pot and set aside to cool. Leave any browned bits and rendered beef fat in the pot.
While the tenderloin is cooking, put the button mushrooms, shallot, and garlic in a food processor. Pulse the mixture about 10 times or until finely chopped.
Turn the SEAR/SAUTÉ temperature down to 3. Add the mushroom mixture and thyme to the pot with the beef fat and cook, stirring occasionally, for about 10 minutes or until the mixture is golden brown and most of the moisture has evaporated. Press START/STOP to stop cooking.
Dust a clean, dry work surface with flour. Place the puff pastry dough on the surface and lightly dust it and a rolling pin with flour. Firmly roll the pastry 3 times, always rolling it away from you. Turn the dough a quarter turn. Dust again with flour as necessary and continue rolling out and turning the pastry until it is 1/16 inch thick, or about half its original thickness.
Lightly oil a cutting board or work surface. Place the prepared pastry on the board. Spread the cooled mushroom mixture evenly on the pastry, leaving a clear 1-inchborder around the perimeter.
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 325°F,and set the time to 25 minutes for medium-rare. Press START/STOP to begin cooking (PrE will display for about15 minutes as the unit steams, then the timer will start counting down).
