📝 About This Recipe
Widely regarded as the crown jewel of British festive cuisine, Beef Wellington is a masterpiece of textures and rich, savory flavors. This recipe features a buttery, center-cut Chateaubriand encased in a layer of earthy mushroom duxelles, salty prosciutto, and a golden, flaky puff pastry crust. It is a sophisticated showstopper that promises a perfectly pink, tender interior and a crisp, decorative exterior for your most special occasions.
🥗 Ingredients
The Beef
- 2 pounds Center-cut Beef Tenderloin (Chateaubriand) (trimmed of silver skin and tied tightly 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)
Mushroom Duxelles
- 1.5 pounds Cremini or Chestnut Mushrooms (finely minced in a food processor)
- 2 pieces Shallots (very finely chopped)
- 1 tablespoon Fresh Thyme Leaves (chopped)
- 1 teaspoon Truffle Oil (optional, for added depth)
- 2 tablespoons Unsalted Butter
The Assembly
- 10-12 slices Prosciutto di Parma (thinly sliced)
- 1 pound Puff Pastry (high-quality, all-butter pastry, thawed but cold)
- 2 large Egg Yolks (beaten with a splash of water for the egg wash)
- 1 pinch 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. Heat olive oil in a large heavy-bottomed skillet over high heat until smoking.
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2
Sear the beef quickly for about 1-2 minutes per side until a brown crust forms, but the interior remains raw. Remove from the pan, immediately remove the twine, and brush the hot meat all over with English mustard. Set aside to cool.
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3
Prepare the duxelles by pulsing mushrooms in a food processor until they resemble fine crumbs. Sauté the mushrooms and shallots in butter over medium-high heat with thyme, salt, and pepper.
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4
Continue cooking the mushrooms for 15-20 minutes until all moisture has evaporated and the mixture is a thick paste. Stir in truffle oil if using, then spread on a plate to cool completely in the fridge.
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5
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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6
Spread the chilled mushroom duxelles evenly over the prosciutto, leaving a small border at the edges.
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7
Place the beef at one end of the prosciutto/mushroom layer. Using the plastic wrap to help you, roll the beef tightly into a log. Twist the ends of the plastic wrap like a candy wrapper to create a uniform cylinder. Chill in the fridge for 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. Unroll the chilled beef from the plastic 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, trimming any excess, and seal the seams tightly. Place the seam side down on a parchment-lined baking sheet.
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10
Brush the entire exterior with egg wash. Use the back of a knife to lightly score a decorative pattern into the pastry, or use a lattice cutter for a secondary layer of pastry. Chill for another 15 minutes while preheating the oven to 425°F (220°C).
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11
Give the pastry a final coat of egg wash and a sprinkle of flaky sea salt. Bake for 25-30 minutes for medium-rare (internal temperature of 125°F-130°F) or 35 minutes for medium.
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12
Remove from the oven and let the Wellington rest for at least 10-15 minutes. This is crucial for the juices to redistribute and the pastry to stay crisp. Slice into thick rounds and serve.
💡 Chef's Tips
Ensure the mushroom duxelles is completely dry; any remaining moisture will make the pastry soggy. Always chill the beef log before wrapping it in pastry to help maintain its shape and prevent the pastry from melting. Use a meat thermometer to check the internal temperature rather than relying solely on time. If your puff pastry feels warm or soft at any point, put it back in the fridge for 10 minutes before continuing. Don't skip the resting period; it ensures the beef stays juicy and the layers remain intact when sliced.
🍽️ Serving Suggestions
Serve with a rich Red Wine Jus or a creamy Peppercorn Sauce. Pairs beautifully with truffle-infused mashed potatoes or buttery fondant potatoes. Add a side of honey-glazed roasted carrots or sautéed green beans with almonds. A bold, oaky Cabernet Sauvignon or a mature Bordeaux complements the rich flavors perfectly. For a lighter touch, serve with a simple watercress and radish salad with a lemon vinaigrette.