Beef Wellington

Are you trying to make a show-stopper for a special occasion like New Year or an Anniversary? Look no further than Beef Wellington…

Not only it won’t fail to impress, it’s mouth watering good, and not that difficult to make, and does not require any special equipment. You only need to be armed with patience!

Why is Beef Wellington that special? Well, it looks spectacular and is made with several layers, creating more texture and depth:

• At the core, there’s the main ingredient which is the beef tenderloin. It’s generously seasoned with salt & pepper, seared in a frying pan, then smeared with Dijon mustard which adds a sharp taste kick!
• Mushrooms Duxelles for some umami flavor.
• Prosciutto, which serves mainly to wrap the whole thing and acts as barrier between the rich ingredients and the pastry so the latter won’t get soggy.
• Puff Pastry which encases the whole package. I use store-bought frozen puff pastry. Try to pick one that is made with butter, instead of oil.

Some people add a layer of foie gras, but I think it’s overkill and not necessary.

If you follow the step-by-step procedure, you’ll end up with a beautiful Beef Wellington, sure to wow your family!

The Ingredients (for 6 servings)

• 1 center cut beef tenderloin, about 2 lbs (1 kg), trimmed of fat
• Kosher salt and freshly ground pepper
• 3 tbsp Dijon mustard (or use English hot mustard)
• 1-1/2 lb (700 g) mixed mushrooms, finely minced (I like to use mushrooms that do not yield too much liquid when they are cooked like crimini or porcini.
• 2 shallots, minced
• Thyme (1 to 2 sprigs)
• 12 thin slices of prosciutto
• Olive oil
• 2 tbsp butter
• Flour, for dusting
• 14 oz (400 g) frozen puff pastry (defrost overnight in fridge)
• Flaky salt

Step-by-step Directions

1. Tie the tenderloin with kitchen twine in 4 places. Season generously with salt and pepper. 
2. Heat a heavy skillet over high heat, add the olive oil, sear the beef on all sides, about 2 minutes per side. Remove the beef and let cool on a plate. Cut off and discard the twine. Put the beef on a large sheet of plastic wrap. Coat all over with the mustard. Wrap the beef tightly in the plastic wrap, like a roll, twisting both ends, and tuck them under. Refrigerate. This helps the tenderloin to retain its shape.
3. To make the duxelles: Chop the mushrooms finely, either by hand or in a food processor.
4. Add the butter to a skillet over medium heat, sauté the minced shallots for around 3 minutes till fragrant. Add the chopped mushrooms and sprigs of thyme. Cook and stir until liquid has evaporated, about 25 minutes. Season with salt and pepper. Let cool in fridge. 
5. Lay a large sheet of plastic wrap down (use 2 sheets, with slight overlap if necessary) so it’s at least double the length and width of the tenderloin. Lay the prosciutto on top of the plastic wrap to form a rectangle big enough to wrap around the tenderloin. Spread the duxelles on top of the prosciutto to form a thin even layer.
6. Unwrap the tenderloin, then place it at the bottom of the prosciutto rectangle. Roll the tenderloin into prosciutto-mushroom mixture, by lifting the plastic wrap to help roll tightly. Tuck ends of prosciutto as you roll. You end up with a log-shaped tenderloin with the duxelles and prosciutto layers, tightly wrapped in plastic wrap, then twist ends of plastic wrap tightly and transfer to fridge to chill
7. Lightly flour the work surface (I use parchment paper over my kitchen counter), then spread out or unfold the puff pastry into a rectangle that will cover the tenderloin (just a little bigger than the previous prosciutto rectangle). Remove tenderloin from the plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly wrap the pastry around the beef to form a roll or a log.
8. Once the log is fully covered in puff pastry, trim any extra pastry on the sides or at the ends, then crimp edges with a fork to seal well. Wrap the log in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
9. Heat the oven to 425 F (218C). At this point, you could use any scrap pastry to make some decorations like leaves, little balls or braids.
10. Remove the plastic wrap, then transfer the roll to a foil-lined baking sheet. Brush with egg wash and add the pastry decorations if used. Sprinkle with flaky salt.
11. Bake until pastry is golden and the center registers 120°F (48 C) for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.

Beef Wellington can be served with roasted vegetables, mashed or baked potatoes. Enjoy!

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