📝 About This Recipe
Widely regarded as the pinnacle of British culinary craftsmanship, Beef Wellington is a show-stopping centerpiece that marries a tender center-cut Chateaubriand with earthy mushroom duxelles and salty prosciutto. Wrapped in a golden, buttery puff pastry lattice, this dish offers a symphony of textures—from the crisp, flaky exterior to the melt-in-your-mouth beef within. It is the ultimate expression of luxury, perfect for celebratory dinners where you want to impress every guest at the table.
🥗 Ingredients
The Beef
- 2 lbs Center-cut beef tenderloin (Chateaubriand) (trimmed of silver skin and tied with twine)
- 3 tablespoons English Mustard (for brushing the seared meat)
- 2 tablespoons Olive Oil (for searing)
- to taste Kosher Salt and Black Pepper (be generous with the seasoning)
The Mushroom Duxelles
- 1.5 lbs Cremini or Chestnut Mushrooms (finely minced in a food processor)
- 2 pieces Shallots (peeled and finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Truffle Oil (optional, for added depth)
The Assembly
- 10-12 slices Prosciutto di Parma (thinly sliced)
- 1 sheet Puff Pastry (high-quality all-butter pastry, chilled)
- 2 large Egg Yolks (beaten with a splash of water for the egg wash)
- 1 pinch Flaky Sea Salt (for finishing the pastry)
👨🍳 Instructions
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1
Season the beef tenderloin generously with salt and pepper on all sides. Heat olive oil in a large heavy-bottomed skillet over high heat until shimmering.
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2
Sear the beef for 1-2 minutes per side until a deep brown crust forms. Do not cook the interior. Remove from the pan, immediately remove the twine, and brush the hot meat with English mustard. Set aside to cool completely.
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3
In a food processor, pulse the mushrooms until they reach the consistency of coarse breadcrumbs. Sauté them in a dry wide pan over medium-high heat with shallots, garlic, and thyme.
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4
Cook the mushrooms for 15-20 minutes, stirring occasionally, until all moisture has evaporated and the mixture is a thick, concentrated paste (duxelles). Stir in truffle oil if using, then cool completely in the fridge.
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5
Lay a long 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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6
Spread the chilled mushroom duxelles in an even layer over the prosciutto. Place the seared beef at the bottom edge of the rectangle.
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7
Using the plastic wrap to help you, roll the prosciutto and mushrooms tightly around the beef. Twist the ends of the plastic wrap like a candy wrapper to create a tight log. Chill in the refrigerator 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 size that will comfortably enclose your beef log. Remove the beef from the plastic wrap and place it in the center of the pastry.
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9
Brush the edges of the pastry with egg wash, fold the pastry over the beef, and trim any excess. Seal the edges carefully. Roll the whole thing over so the seam is on the bottom.
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10
Brush the exterior with egg wash. For a professional look, use a knife to lightly score a lattice pattern or use a lattice cutter on a second thin sheet of pastry. Chill for another 15 minutes.
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11
Preheat your oven to 425°F (220°C). Place the Wellington on a parchment-lined baking sheet, brush with a final layer of egg wash, and sprinkle with flaky sea salt.
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12
Bake for 25-30 minutes for medium-rare (internal temperature of 125°F/52°C) or until the pastry is a deep golden brown.
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13
Crucially, let the Wellington rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring the meat stays moist and the pastry stays crisp.
💡 Chef's Tips
Always ensure the mushroom duxelles is completely dry; any remaining moisture will result in a 'soggy bottom' pastry. Use a meat thermometer to pull the beef at exactly 120-125°F for a perfect pink center after resting. Chilling the beef log at each stage is vital for maintaining the shape and preventing the pastry from melting before it hits the oven. For an extra-rich flavor, add a tablespoon of pâté de foie gras to the mushroom layer. Avoid using a rolling pin on the finished pastry; handle it gently to keep the layers airy and flaky.
🍽️ Serving Suggestions
Serve with a rich Red Wine Jus or a classic Bordelaise sauce to cut through the buttery pastry. Pair with creamy roasted garlic mashed potatoes and honey-glazed heirloom carrots. A crisp, peppery arugula salad with a lemon vinaigrette provides a refreshing contrast to the richness of the beef. For wine, choose a full-bodied red like a Cabernet Sauvignon or a mature Bordeaux. Finish the plate with a sprig of fresh watercress for a traditional British garnish.