Beef Wellington
Beef tenderloin coated in a dry mushroom duxelles and prosciutto, wrapped in puff pastry and baked until golden — a showpiece roast built to keep the pastry crisp.
Meat
⚠ Contains: Gluten, Egg, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 800g beef tenderloin (center-cut), trimmed
- 2 tbsp Dijon mustard
- 500g mushrooms, finely chopped
- 2 sprigs thyme, leaves picked
- 8-10 slices prosciutto
- 2 crepes (thin, plain pancakes, about 8-inch)
- 500g puff pastry, rolled thin
- 2 egg yolks, beaten (egg wash)
- Olive oil, salt, and black pepper
- 2 tbsp oil, for searing
Steps
- Season the beef generously and sear it hard in very hot oil on all sides until deeply browned, about 2 minutes per side. Let cool, then brush all over with Dijon mustard.
- Cook the finely chopped mushrooms with thyme in a dry pan over high heat until all their moisture evaporates and they form a dry paste (duxelles), about 10 minutes. Season and let cool completely.
- Lay out a large sheet of plastic wrap. Arrange the prosciutto slices in an overlapping layer, then spread the crepes on top, then spread the cooled mushroom duxelles evenly over the crepes.
- Place the seared beef at one edge and use the plastic wrap to roll the prosciutto-crepe-duxelles layer tightly around the beef, twisting the ends to seal into a firm cylinder. Chill for 15-20 minutes.
- Unwrap the beef cylinder and place it on the rolled-out puff pastry. Brush the pastry edges with egg wash, then wrap the pastry fully around the beef, sealing the seam and trimming excess.
- Place seam-side down on a baking sheet, brush the entire surface with egg wash, and score a decorative pattern into the pastry without cutting through.
- Chill for at least 20 minutes, then bake at 400°F (200°C) for 35-40 minutes, until the pastry is deep golden and a meat thermometer reads 125-130°F (52-54°C) for medium-rare.
- Rest for 10 minutes before slicing into thick rounds.