Beef Wellington stands as a testament to culinary elegance, a dish that combines flavors and textures into an exquisite presentation. At its heart is a tender beef fillet, seared to lock in the juices, then brushed generously with the tangy bite of Dijon mustard. Surrounding this is a layer of savory mushroom duxelles and delicate slices of prosciutto, all encased in a golden, flaky puff pastry that becomes the crowning glory when baked to perfection. Slice into it, and you reveal a beautiful medium-rare center, encircled by the crisp pastry shell.

📋Ingredients

• Approximately 950g of center-cut beef tenderloin (Chateaubriand), trimmed
• About 480g of Cremini or button mushrooms, finely minced
• 8-10 slices of high-quality prosciutto
• 1 sheet of premium puff pastry (chilled)
• 2 tablespoons of Dijon mustard
• 2 finely minced shallots
• 2 minced garlic cloves
• Fresh thyme leaves from 2 sprigs
• 2 egg yolks (beaten, for egg wash)
• 1 tablespoon of vegetable oil (for searing)
• Sea salt and freshly cracked black pepper
• Flaky sea salt for finishing

🔪How to Cook

• Step 1: Achieving the Perfect Sear

  • Generously season your beef with salt and pepper. Heat oil in a pan until it is smoking hot, then sear the beef for 30–60 seconds on all sides until you obtain a rich brown crust. Avoid cooking the interior. Immediately after removing the meat from the heat, brush with Dijon mustard while it is still warm. Allow it to rest.

  

• Step 2: Crafting the Mushroom Duxelles

  • Use a food processor to pulse the mushrooms into a fine mince. Cook them in a dry pan with shallots, garlic, and thyme over medium heat for 15–20 minutes until all moisture evaporates, forming a dense, dark paste. It’s crucial this step avoids a soggy pastry. Let cool completely.

  

• Step 3: Rolling with Prosciutto

  • Spread a large sheet of plastic wrap on your counter. Arrange prosciutto slices into a rectangle, overlapping them slightly. Evenly spread the mushroom duxelles over the prosciutto. Place the beef at one end and use the wrap to roll it into a tight log. Chill for 30 minutes to ensure it holds its shape.

  

• Step 4: Encasing Everything in Pastry

  • On a floured surface, roll out your puff pastry. Unwrap the beef log and set it in the center. Brush pastry edges with egg wash, then fold over the beef, sealing tightly. Trim excess pastry. Wrap the whole log again in plastic wrap and chill for another 20 minutes.

• Step 5: Scoring and Baking to Perfection

  • Remove the pastry from the wrap and place it on a baking sheet. Brush with egg wash. Score a pattern or add a pastry lattice, sprinkling with flaky sea salt. Bake in a preheated oven at 200°C (approximately 395°F) for 25–30 minutes, or until the pastry is golden and the internal temperature of the beef reaches about 54°C (130°F) for a perfect medium-rare.

  

• Step 6: Rest and Serve

  • Once baked, remove from the oven and let the Wellington rest for at least 15 minutes before carving. This resting period allows the juices to redistribute, ensuring the meat remains succulent and the pastry retains its crispness.

  

Important Notes & Tips

• Ensure Dry Mushrooms: The primary reason for failure is excess moisture from the mushrooms. Make sure the duxelles is thoroughly dry before using it.
• Don’t Skip Chilling: The chilling steps are critical to maintaining the shape and preventing the heat from affecting the pastry dough before baking.
• Use a Meat Thermometer: Since the meat is wrapped, a probe thermometer is essential to achieve the desired doneness.
• Select Quality Meat: Opt for center-cut tenderloin to ensure even cooking, preventing the ends from overcooking while the center is still rare.

🧪Nutrition Information (Per Serving)

• Calories: 745 kcal
• Protein: 43 g
• Total Fat: 50 g
• Carbohydrates: 32 g
• Iron: 33% DV
• Sodium: 850 mg (due to prosciutto and seasoning)