📝 About This Recipe
Widely regarded as the 'Mount Everest' of British cuisine, Beef Wellington is a masterpiece of textures and flavors. A succulent center-cut beef tenderloin is enveloped in a savory mushroom duxelles, salty prosciutto, and a golden, buttery puff pastry shell. This dish is the epitome of culinary elegance, offering a rich, melt-in-your-mouth experience that turns any dinner into a grand celebration.
🥗 Ingredients
The Beef
- 2 pounds Center-cut Beef Tenderloin (Chateaubriand) (trimmed of silver skin and tied with twine)
- 3 tablespoons English Mustard (for brushing the hot beef)
- to taste Kosher Salt and Black Pepper
- 2 tablespoons Grapeseed Oil (for searing)
Mushroom Duxelles
- 1.5 pounds Cremini Mushrooms (finely minced in a food processor)
- 2 pieces Shallots (very finely diced)
- 2 teaspoons Fresh Thyme (leaves only)
- 1 teaspoon Truffle Oil (optional, for luxury)
The Assembly
- 8-10 slices Prosciutto di Parma (thinly sliced)
- 1 sheet Puff Pastry (thawed but chilled)
- 2 pieces Egg Yolks (beaten with a splash of water for egg wash)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Season the beef tenderloin generously with salt and pepper on all sides. In a heavy skillet over high heat, sear the beef in oil for 1-2 minutes per side until browned all over, but raw in the middle. Remove and immediately brush with English mustard while hot. Let rest.
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2
Pulse mushrooms in a food processor until they reach the consistency of coarse breadcrumbs. Do not over-process into a paste.
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3
Place the mushrooms in a dry pan over medium-high heat with the shallots and thyme. Cook for 10-15 minutes, stirring occasionally, until all moisture has evaporated. This 'dry' duxelles is crucial to prevent a soggy pastry. Season with salt and truffle oil, then cool completely.
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4
Lay a large piece of plastic wrap on your counter. Arrange the prosciutto slices in a rectangle large enough to wrap the beef, slightly overlapping them.
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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 help you, roll the beef tightly inside the prosciutto and mushrooms like a cigar.
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7
Twist the ends of the plastic wrap tightly to create a uniform log. Refrigerate for at least 30 minutes to set the shape.
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8
On a lightly floured surface, roll out the puff pastry to a rectangle large enough to enclose the beef log. Brush the edges with egg wash.
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9
Unwrap the beef and place it in the center of the pastry. Roll the pastry tightly around the beef, trimming any excess. Seal the edges and ends firmly.
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10
Wrap the entire Wellington in plastic wrap again and chill for another 20 minutes. Preheat your oven to 425°F (220°C).
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11
Unwrap the Wellington and place on a parchment-lined baking sheet. Brush the exterior thoroughly with egg wash. Use the back of a knife to lightly score a decorative pattern into the pastry, being careful not to cut all the way through.
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12
Sprinkle with flaky sea salt and bake for 25-30 minutes for medium-rare (internal temp of 125°F/52°C) or 35 minutes for medium.
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13
Crucially, let the Wellington rest for at least 10-15 minutes before slicing with a sharp serrated knife to ensure the juices redistribute and the pastry stays crisp.
💡 Chef's Tips
Always ensure the mushroom duxelles is completely dry; any remaining moisture will steam the pastry from the inside. Chilling the log twice is the secret to a tight, professional-looking cross-section. Use a meat thermometer to pull the beef out 5 degrees before your target temperature, as carry-over cooking is significant. If the pastry is browning too quickly, loosely tent it with foil halfway through baking. Never skip the prosciutto; it acts as a moisture barrier between the meat and the pastry.
🍽️ Serving Suggestions
Serve thick slices alongside a rich Red Wine Jus or Bordelaise sauce. Pair with creamy roasted garlic mashed potatoes and honey-glazed heirloom carrots. A full-bodied Bordeaux or a peppery Cabernet Sauvignon complements the richness perfectly. For a lighter side, a simple arugula salad with lemon vinaigrette cuts through the decadence. Finish the plate with a sprig of fresh watercress for a classic British presentation.