📝 About This Recipe
This masterpiece of British culinary heritage elevates the classic Beef Wellington by utilizing a true laminated viennoiserie-style pastry shell for unparalleled shatter-crisp texture. At its heart lies a succulent center-cut beef tenderloin, swaddled in a savory mushroom duxelles and salty prosciutto, all encased in a buttery, golden-brown puff pastry. This dish is the ultimate celebration of French technique meeting English tradition, promising a rich, melt-in-your-mouth experience that is as visually stunning as it is delicious.
🥗 Ingredients
The Beef & Sear
- 2 lbs Center-cut Beef Tenderloin (Chateaubriand) (trimmed of silver skin and tied)
- 3 tablespoons English Mustard (for brushing the hot beef)
- 2 tablespoons Kosher Salt & Black Pepper (for aggressive seasoning)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
Mushroom Duxelles & Wrapping
- 1.5 lbs Cremini Mushrooms (finely minced)
- 2 pieces Shallots (minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 10-12 slices Prosciutto di Parma (paper thin)
The Laminated Shell & Finish
- 1 lb High-Quality All-Butter Puff Pastry (thawed but very cold; preferably homemade laminated dough)
- 2 large Egg Yolks (beaten with a splash of water for egg wash)
- 1 teaspoon Flaky Sea Salt (for finishing the crust)
👨🍳 Instructions
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1
Season the beef tenderloin generously with salt and pepper on all sides. In a heavy cast-iron skillet, heat grapeseed oil until shimmering and sear the beef quickly on all sides (about 60 seconds per side) just to develop a crust without cooking the interior.
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2
Remove the beef from the pan and immediately brush it all over with the English mustard while still hot. Set aside on a plate to cool completely.
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3
Prepare the duxelles: Pulse mushrooms in a food processor until finely minced. Sauté in a dry pan over medium-high heat with shallots and thyme, stirring frequently until all moisture has evaporated and the mixture becomes a thick paste. Season with salt and let cool.
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4
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in a slightly overlapping rectangle large enough to wrap the beef.
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5
Spread the cooled mushroom duxelles evenly over the prosciutto, leaving a small border at the edges.
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6
Place the beef at the edge of the prosciutto. Using the plastic wrap to assist, roll the beef tightly into a log. Twist the ends of the plastic wrap like a candy wrapper to create a tight, uniform cylinder. Chill in the fridge for 30 minutes.
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7
On a lightly floured surface, roll out your cold puff pastry into a rectangle about 1/4 inch thick. It should be large enough to fully encompass the beef log.
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8
Unwrap the chilled beef log and place it in the center of the pastry. Brush the edges of the pastry with egg wash.
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9
Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry to avoid thick, doughy ends. Roll the entire package over so the seam is on the bottom.
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10
Brush the exterior of the pastry with the egg wash. For a professional look, use a sharp knife to lightly score a crosshatch pattern into the pastry, being careful not to cut all the way through.
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11
Chill the entire Wellington for at least 30 minutes. This ensures the pastry stays cold, which is vital for the lamination to puff beautifully in the oven.
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12
Preheat your oven to 425°F (220°C). Place the Wellington on a parchment-lined baking sheet and sprinkle with flaky sea salt.
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13
Bake for 25-30 minutes for medium-rare, or until the pastry is a deep golden brown and the internal temperature of the beef reaches 125°F (52°C).
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14
Remove from the oven and let the Wellington rest for at least 15 minutes. This is crucial for the juices to redistribute and the pastry to set.
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15
Slice into thick rounds using a sharp serrated knife to preserve the integrity of the delicate pastry layers.
💡 Chef's Tips
Always ensure the mushroom duxelles is completely dry; any remaining moisture will cause a 'soggy bottom' in your pastry. Keep your puff pastry as cold as possible throughout the process to ensure the butter layers don't melt before hitting the oven. Use a meat thermometer to check the internal temperature; it's the only way to guarantee a perfect medium-rare center. If you have extra pastry, create a lattice top with a pastry cutter for an even more elegant, bakery-style presentation. Resting the meat is non-negotiable; cutting it too early will result in the juices soaking the bottom crust instantly.
🍽️ Serving Suggestions
Serve with a rich red wine reduction or a classic Bordelaise sauce to complement the earthy mushrooms. Pair with buttery roasted fingerling potatoes and honey-glazed heirloom carrots for a traditional Sunday feast. A crisp, chilled glass of Cabernet Sauvignon or a bold Merlot cuts through the richness of the buttery pastry perfectly. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a bright, acidic contrast to the savory beef.