Beef Wellington

Instructions

• 1. Preheat oven to 350 degrees. Line a baking sheet with nonstick aluminum foil; set aside.
• 2. In a spice grinder or using a mortar and pestle, combine black peppercorns, marjoram, green peppercorns, salt and white peppercorns. Process until peppercorns are mostly finely ground.
• 3. Sprinkle spice mixture onto a rimmed baking sheet. Roll tenderloin in spices to fully coat; discard any remaining mixture.
• 4. In a large, heavy saute pan over medium0high heat, heat oil. Add tenderloin, and sear each side until brown, about 7 to 8 minutes total. Remove tenderloin from pan.
• 5. On a lightly floured surface, unfold puff pastry sheets. Roll each sheet into a 10x14 inch rectangle. Place 1 piece pastry on prepared baking sheet; place tenderloin atop pastry. Place second pastry sheet over tenderloin; seal edges, then trim as necessary to leave a 1 inch border. Reserve pieces for decoration, if desired. Crimp edges of pastry to seal, creating a decorative edge.
• 6. Decorate top with any remaining dough scraps, if desired. Using a pastry brush, brush dough with beaten egg. Bake for 30 to 45 minutes, until pastry is golden brown and beef registers 125 degrees on an instant-read thermometer. Let rest for 5 minutes before slicing. Serve with Beurre Rouge.