📝 About This Recipe
Often hailed as the king of English roasts, Beef Wellington is a masterpiece of culinary architecture, featuring a tender center-cut beef tenderloin wrapped in layers of savory mushroom duxelles, salty prosciutto, and buttery puff pastry. This dish offers a symphony of textures—from the flaky, golden crust to the melt-in-your-mouth beef—making it the quintessential centerpiece for any grand celebration. Our version incorporates a hint of truffle oil and a precise searing technique to ensure every bite is rich, aromatic, and perfectly medium-rare.
🥗 Ingredients
The Beef
- 2 pounds Center-cut Beef Tenderloin (Chateaubriand) (trimmed of silver skin and tied with twine)
- 2 tablespoons English Mustard (for brushing)
- 2 tablespoons Olive Oil (high smoke point for searing)
- to taste Kosher Salt and Black Pepper (freshly cracked)
Mushroom Duxelles
- 1.5 pounds Cremini Mushrooms (finely minced in a food processor)
- 2 large Shallots (very finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Truffle Oil (optional, for luxury)
- 2 tablespoons Unsalted Butter
Assembly
- 8-10 slices Prosciutto di Parma (thinly sliced)
- 1 sheet All-butter Puff Pastry (thawed but cold)
- 2 large Egg Yolks (beaten with 1 tsp water for egg wash)
- 1 pinch Flaked Sea Salt (for finishing the crust)
👨🍳 Instructions
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1
Season the beef tenderloin generously with salt and pepper on all sides. Heat olive oil in a large 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, including the ends. Remove from the pan and immediately brush with English mustard while hot. Set aside to cool completely.
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3
In the same skillet (wiped clean), melt butter over medium-high heat. Add the minced mushrooms, shallots, garlic, and thyme. Cook, stirring frequently, for 15-20 minutes until all moisture has evaporated and the mixture forms a thick paste (duxelles). Stir in truffle oil and cool.
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4
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap the beef.
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5
Spread the cooled mushroom duxelles in an even layer 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 mushroom layers. Twist the ends of the plastic wrap like a candy wrapper to create a tight log. Refrigerate for at least 30 minutes to firm up.
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7
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the puff pastry to a rectangle large enough to encompass the beef log.
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8
Unwrap the beef log and place it in the center of the pastry. Brush the edges of the pastry with egg wash, then fold the pastry over the beef, sealing the seams tightly. Trim any excess.
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9
Place the Wellington seam-side down on a parchment-lined baking sheet. Brush the entire exterior 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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10
Chill the assembled Wellington in the fridge for another 15 minutes to ensure the pastry stays cold, which guarantees a better rise.
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11
Brush with a final layer of egg wash and sprinkle with flaked sea salt. Bake for 25-30 minutes for medium-rare (internal temp of 125°F/52°C) or 35 minutes for medium (135°F/57°C).
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12
Remove from the oven and let the Wellington rest for at least 15 minutes. This is crucial to allow the juices to redistribute so the pastry doesn't get soggy when sliced.
💡 Chef's Tips
Always ensure the mushroom duxelles is bone-dry; any remaining moisture will lead to a 'soggy bottom' pastry. Use a meat thermometer to pull the beef out 5 degrees before your target temperature as carry-over cooking is significant. If you have time, chill the beef roll overnight to help it maintain its shape during the pastry wrapping phase. For a professional look, use a lattice cutter on a second thin sheet of puff pastry to overlay on top of the first. Ensure the puff pastry is kept as cold as possible until it hits the oven for the flakiest results.
🍽️ Serving Suggestions
Serve with a rich Red Wine Jus or a classic Bordelaise sauce. Pair with creamy roasted garlic mashed potatoes and honey-glazed heirloom carrots. A crisp, peppery arugula salad with lemon vinaigrette provides a nice acidic contrast to the richness. For wine, choose a bold, structured red such as a Cabernet Sauvignon or a classic Bordeaux. Finish the plate with a sprig of fresh watercress for a vibrant, peppery garnish.