Beef Wellington

🧂 Ingredients

• 1.5 kg Beef tenderloin(Center cut, trimmed of silver skin and excess fat. Ensure it's a uniform cylinder for even cooking.)
• 500 g Mushrooms(Cremini or chestnut mushrooms, very finely chopped (a food processor is ideal). This forms the duxelles.)
• 12 slices Prosciutto di Parma(Thinly sliced, good quality prosciutto.)
• 500 g All-butter puff pastry(High-quality, all-butter puff pastry, thawed if frozen.)
• 2 tbsp Dijon mustard(Smooth Dijon mustard.)
• 1 Egg yolk(Beaten with 1 tsp of water for egg wash.)
• 2 tbsp Fresh thyme leaves(Finely chopped.)
• 2 medium Shallots(Finely minced.)
• 2 tbsp Unsalted butter(For sautéing the duxelles.)
• 1 tbsp Olive oil(For searing the beef.)
• to taste Salt
• to taste Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Prepare the Beef: Pat the beef tenderloin completely dry with paper towels. Season generously all over with salt and freshly ground black pepper. Heat olive oil in a large, heavy-based skillet over high heat until shimmering. Sear the beef for 1-2 minutes per side, until deeply browned all over. Remove from skillet and let it cool slightly. While still warm, brush the entire surface evenly with Dijon mustard. Place on a wire rack set over a tray and refrigerate for at least 30 minutes (or up to 2 hours) to cool completely.

   ⏱️ 30 minutes (plus chilling time)
2. 2

   Make the Mushroom Duxelles: Melt butter in the same skillet over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the finely chopped mushrooms and thyme leaves. Cook, stirring frequently, until all the moisture has evaporated and the mixture is very dry and paste-like. This can take 20-30 minutes. Season with salt and pepper to taste. Spread the duxelles onto a plate or baking sheet to cool completely. This step is crucial for a non-soggy bottom.

   ⏱️ 30-40 minutes
3. 3

   Assemble the Wellington: Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to encase the beef tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto, leaving a small border. Place the chilled, mustard-coated beef tenderloin at one end of the duxelles-covered prosciutto. Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef, ensuring a snug fit. Twist the ends of the plastic wrap to secure the roll and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to firm up.

   ⏱️ 45 minutes (including chilling time)
4. 4

   Wrap in Pastry and Bake: Preheat your oven to 200°C (400°F). Lightly flour your work surface and roll out the puff pastry into a rectangle large enough to completely enclose the beef roll. Remove the beef from the plastic wrap and place it seam-side down onto the pastry. Trim any excess pastry. Brush the edges of the pastry with the egg wash. Carefully wrap the pastry around the beef, sealing the seams tightly. Trim any excess pastry and ensure there are no gaps. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface evenly with the egg wash. You can score the top lightly with the back of a knife for decoration, being careful not to cut through the pastry. Chill for another 15-20 minutes to ensure the pastry is firm.

   ⏱️ 20 minutes (plus chilling time)
5. 5

   Bake the Wellington: Bake in the preheated oven at 200°C (400°F) for 20 minutes. Then, reduce the oven temperature to 180°C (350°F) and continue baking for another 20-30 minutes, or until the pastry is golden brown and crisp, and the internal temperature of the beef reaches 52°C (125°F) for medium-rare. Use a meat thermometer inserted into the thickest part of the beef. If the pastry is browning too quickly, you can loosely tent it with foil.

   ⏱️ 40-50 minutes
6. 6

   Rest and Serve: Once baked, remove the Beef Wellington from the oven and let it rest on a cutting board for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result. Slice into thick portions using a sharp serrated knife and serve immediately.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Ensure the mushroom duxelles are cooked until completely dry to prevent a soggy pastry base. This is the most critical step for success.
• ✓Chilling the assembled Wellington at various stages helps the pastry hold its shape and prevents the bottom from becoming soggy.
• ✓Always rest the Beef Wellington for at least 10-15 minutes after baking before slicing. This allows the meat juices to settle, resulting in a more tender and flavorful cut.
• ✓Use a good quality, all-butter puff pastry for the best flavor and texture.
• ✓A meat thermometer is essential for achieving the perfect internal temperature for your desired doneness.

🔄 Variations

• Individual Mini Wellingtons: Divide the puff pastry and assemble smaller portions for elegant individual servings.
• Pâté Layer: Add a thin layer of foie gras or chicken liver pâté between the prosciutto and the duxelles for an extra layer of richness.
• Herb Variations: Experiment with different herbs in the duxelles, such as parsley or tarragon.

🥗 Nutrition

Per serving