The Ultimate Beef Wellington
This recipe guides you through creating an impressive Beef Wellington. It involves preparing a savory mushroom duxelles, searing a beef tenderloin, wrapping it in prosciutto and the duxelles, then encasing it in golden puff pastry. Baked to perfection, this dish promises a show-stopping main course, typically served with a green peppercorn sauce and roasted vegetables.
Equipment
- 1 Food Processor Essential for finely chopping duxelles ingredients.
- 1 Heavy-Based Skillet For searing the beef tenderloin and sautéing the duxelles.
- 1 Plastic Wrap Crucial for tightly rolling and shaping the prosciutto-wrapped beef.
- 1 Baking Sheet For baking the Beef Wellington.
- 1 Instant-Read Thermometer Vital for accurately gauging the beef's internal temperature.
Ingredients
Main
- 3 pints 1 1/2 pounds white button mushrooms
- 2 shallots peeled and roughly chopped
- 4 cloves garlic peeled and roughly chopped
- 2 sprigs fresh thyme leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 3-pound center cut beef tenderloin filet mignon, trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme leaves only
- 2 tablespoons Dijon mustard
- Flour for rolling out puff pastry
- 1 pound puff pastry thawed if using frozen
- 2 large eggs lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives for garnish
- Green Peppercorn Sauce recipe follows
- Roasted Fingerling Potatoes with Fresh Herbs and Garlic recipe follows
- Warm Wilted Winter Greens recipe follows
- 2 tablespoons olive oil
- 2 shallots sliced
- 2 cloves garlic peeled and smashed
- 3 sprigs fresh thyme leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine drained, brine reserved
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic left unpeeled
- 3 tablespoons extra-virgin olive oil plus for sheet pan
- Salt and pepper
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts for garnish
- 3 bunches assorted winter greens such as Swiss chard, radicchio, or escarole, washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds for garnish
- Parmesan shavings for garnish
- 1 shallot chopped, for garnish
Instructions
- For the Duxelles:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
- For the Beef:
- To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
Notes
Achieving the perfect Beef Wellington hinges on precision. Ensure the duxelles is very dry; excess moisture will make your pastry soggy. Sear the beef thoroughly to build a robust flavor crust. When wrapping the beef in prosciutto and duxelles, use the plastic wrap to create a very tight, uniform log—this prevents gaps and ensures even cooking. Work with cold puff pastry; it's easier to handle and yields a flakier result. Don't skip the egg wash for a beautiful golden crust, and the vent slits are critical for steam release, preventing pastry blowouts. Rest the Wellington adequately before slicing to allow juices to redistribute, ensuring a tender and moist interior.