📝 About This Recipe
This quintessential centerpiece represents the pinnacle of French culinary artistry, featuring a succulent center-cut Chateaubriand encased in layers of savory luxury. Earthy mushroom duxelles, salty Prosciutto di Parma, and a delicate crêpe barrier are wrapped in a buttery, golden-brown puff pastry lattice. It is a harmonious marriage of textures—crisp, tender, and rich—that has defined fine dining elegance for generations.
🥗 Ingredients
The Beef
- 2 pounds Center-cut Beef Tenderloin (Chateaubriand) (trimmed of all silver skin and tied tightly to maintain a cylindrical shape)
- 3 tablespoons English Mustard (for brushing the seared meat)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- to taste Kosher Salt and Black Pepper (freshly cracked)
Mushroom Duxelles
- 1.5 pounds Cremini or Chestnut Mushrooms (finely minced in a food processor)
- 2 pieces Shallots (very finely diced)
- 2 teaspoons Fresh Thyme (leaves only, chopped)
- 2 tablespoons Unsalted Butter
The Assembly
- 8-10 slices Prosciutto di Parma (thinly sliced)
- 2-3 pieces Savory Herb Crêpes (large, thin crêpes to prevent the pastry from getting soggy)
- 1 pound All-Butter Puff Pastry (high-quality, chilled)
- 3 pieces Egg Yolks (beaten with a splash of water for the egg wash)
Red Wine Jus
- 2 cups Beef Bone Broth (high-quality or homemade)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon or Bordeaux)
- 1 tablespoon Cold Butter (cubed, to finish the sauce)
👨🍳 Instructions
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1
Season the beef tenderloin generously with salt and pepper. In a very hot heavy-based skillet with grapeseed oil, sear the beef quickly on all sides (about 60 seconds per side) until browned but raw in the middle. Remove from the pan, remove the butcher's twine, and immediately brush with English mustard while hot. Let it rest.
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2
Prepare the duxelles: Pulse mushrooms in a food processor until very fine. Sauté in a dry pan over medium-high heat with shallots and thyme until all moisture has evaporated and the mixture forms a thick paste. Stir in 2 tablespoons of butter at the end, season, and chill completely.
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3
Lay a large sheet of plastic wrap on your work surface. Arrange the crêpes in a rectangle, slightly overlapping, to a size large enough to wrap the beef.
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4
Layer the prosciutto slices over the crêpes, then spread the chilled mushroom duxelles in an even layer over the prosciutto.
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5
Place the seared beef at the edge of the duxelles. Using the plastic wrap to help you, roll the beef tightly inside the crêpe and prosciutto layers. Twist the ends of the plastic wrap like a candy wrapper to create a tight, uniform log. Refrigerate for at least 30 minutes to set the shape.
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6
On a lightly floured surface, roll out the puff pastry to a 1/8-inch thickness. Remove the beef from the plastic wrap and place it in the center of the pastry.
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7
Brush the edges of the pastry with egg wash. Fold the pastry over the beef, trimming any excess to avoid bulky seams. Seal tightly and place seam-side down on a parchment-lined baking sheet.
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8
Brush the entire exterior with egg wash. For a professional look, use a lattice cutter on a second piece of pastry to drape over the top, or score the pastry lightly with a knife in a chevron pattern. Chill for another 20 minutes.
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9
Preheat your oven to 425°F (220°C). Give the Wellington a final coat of egg wash and a sprinkle of flaky sea salt.
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10
Bake for 25-30 minutes for medium-rare, or until the pastry is deep golden brown and the internal temperature of the beef reaches 125°F (52°C) for a perfect rest to 135°F.
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11
While the beef bakes, reduce the red wine and beef broth in a saucepan by half. Whisk in cold butter at the end for a glossy finish.
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12
CRITICAL STEP: Allow the Wellington to rest for at least 15 minutes before carving. This ensures the juices redistribute and the pastry stays crisp. Slice into thick rounds using a serrated knife.
💡 Chef's Tips
Always use a meat thermometer; it is the only way to ensure the beef is perfectly pink inside without overcooking. The 'Crêpe Trick' is essential—it acts as a moisture barrier so the puff pastry stays crisp rather than soggy. Ensure the mushroom duxelles is completely dry; if it's still steaming in the pan, keep cooking until it's a paste. Chilling the log at multiple stages is the secret to a tight, professional-looking cross-section. Use a high-quality all-butter puff pastry for the best flavor and lift.
🍽️ Serving Suggestions
Pair with a full-bodied Bordeaux or a vintage Châteauneuf-du-Pape. Serve alongside buttery pomme purée (mashed potatoes) passed through a fine-mesh sieve. Honey-glazed heirloom carrots or sautéed haricots verts provide a vibrant color contrast. A side of truffle-infused red wine jus elevates the earthy mushroom notes. Finish the plate with a small bunch of watercress for a peppery freshness.