Beef Wellington is a dish that encapsulates the essence of gourmet cooking, offering a blend of textures and flavors that celebrate culinary artistry. At its heart lies a succulent piece of beef tenderloin, seasoned and seared to lock in its juices. This prime cut is then anointed with sharp Dijon mustard, creating a zesty coating that enhances its natural flavors. Enveloped in a rich mushroom duxelles—a mixture of finely chopped, sautéed mushrooms, garlic, and shallots—this dish is further elevated by the addition of salty prosciutto. Finally, encased in a golden, flaky puff pastry, the Beef Wellington emerges from the oven as a masterpiece, its perfectly pink center nestled within a crisp, buttery crust.

📋Ingredients

• 1kg Center-cut beef tenderloin (Chateaubriand), trimmed
• 480g Cremini or button mushrooms, finely minced
• 8-10 Slices of Prosciutto di Parma
• 1 Sheet of high-quality Puff Pastry (chilled)
• 2 tablespoons Dijon mustard
• 2 Shallots, finely minced
• 2 cloves Garlic, minced
• 2 sprigs Fresh thyme (leaves only)
• 2 Egg yolks (beaten, for egg wash)
• 1 tablespoon Vegetable oil (for searing)
• Sea salt and freshly cracked black pepper
• Flaky sea salt (for finishing)

🔪How to Cook

• Step 1: The Searing Process

  • Generously season the beef with salt and pepper. Heat oil in a pan until it’s almost smoking, then sear the beef on all sides for about 30–60 seconds, forming a rich brown crust without cooking the interior. Immediately brush the hot beef with Dijon mustard to absorb the flavors. Allow it to rest.

  

• Step 2: Crafting the Mushroom Duxelles

  • In a food processor, pulse the mushrooms until finely minced. Sauté them in a pan with shallots, garlic, and thyme over medium heat for 15–20 minutes. Ensure all moisture evaporates, forming a thick paste. Cool it completely to prevent a soggy pastry.

  

• Step 3: Wrapping with Prosciutto

  • Spread a large sheet of plastic wrap on your work surface. Lay out the prosciutto slices in an overlapping pattern. Evenly spread the cooled mushroom mixture over the prosciutto. Place the beef at one end and roll it tightly using the plastic wrap. Refrigerate for 30 minutes to set the shape.

  

• Step 4: Enclosing in Pastry

  • Roll out the puff pastry on a floured surface. Unwrap the chilled beef and place it in the center of the pastry. Brush the edges with egg wash, fold the pastry over the beef, and seal it tightly. Trim any excess pastry. Wrap the assembly again in plastic wrap and chill for another 20 minutes.

• Step 5: Scoring and Baking

  • Remove the pastry from the wrap and place it on a baking sheet. Brush the entire surface with egg wash. Score the pastry with a decorative pattern using a sharp knife and sprinkle with flaky sea salt. Bake in a preheated oven at 200°C (400°F) for 25–30 minutes, or until the pastry is golden and the beef reaches an internal temperature of about 52°C (125°F) for medium-rare.

  

• Step 6: Resting for Perfection

  • Once out of the oven, let the Wellington rest for at least 15 minutes. This allows the juices to redistribute, ensuring the meat remains juicy and the pastry stays crisp.

  

Essential Tips

• Dry the Mushrooms Thoroughly: Moisture is the enemy here. Ensure the mushroom duxelles is completely dry to avoid a soggy pastry.
• Adhere to Chilling Times: Each chilling phase is crucial for maintaining the Wellington’s shape and preventing the pastry from becoming greasy.
• Use a Meat Thermometer: A probe thermometer is your best friend to achieve the perfect medium-rare doneness, as the beef is hidden within layers.
• Invest in Quality Meat: A center-cut tenderloin (Chateaubriand) is essential for even cooking, preventing the ends from overcooking while the middle remains underdone.

🧪Nutrition Information (Per Serving)

• Calories: 750 kcal
• Protein: 43 g
• Total Fat: 50 g
• Carbohydrates: 32 g
• Iron: 33% DV
• Sodium: 850 mg (owing to prosciutto and seasoning)