Description
Follow these detailed steps to prepare a classic Beef Wellington using traditional techniques for a perfectly cooked tenderloin encased in crisp puff pastry.
Ingredients
Scale
- 2.5 lb center-cut beef tenderloin (Chateaubriand), trimmed
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 pound cremini mushrooms, finely chopped
- 4 shallots, finely chopped
- 2 sprigs fresh thyme, leaves only
- 1/2 cup dry Madeira or sherry
- Salt and freshly ground black pepper
- 12 thin slices prosciutto or Parma ham
- 1 tablespoon English mustard (or hot English mustard powder mixed with a little water)
- 1 cup all-purpose flour (for dusting)
- 1.5 pounds all-butter puff pastry, chilled
- 2 large egg yolks, beaten with 1 teaspoon water (egg wash)
Instructions
- Season the beef tenderloin generously with salt and pepper. Sear the beef in hot olive oil in a heavy skillet on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and let it cool slightly. Brush the entire surface of the warm beef with Dijon mustard. Wrap the beef tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Prepare the Duxelles: Place the chopped mushrooms, shallots, and thyme leaves in a dry, hot skillet. Cook over medium heat, stirring frequently, until all the moisture has evaporated. This step is crucial for preventing a soggy bottom. Add the Madeira or sherry and cook until the liquid has completely reduced. Season with salt and pepper. Spread the mixture on a plate and chill completely.
- Assemble the Casing: Lay out a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap the entire tenderloin. Spread the chilled Duxelles evenly over the prosciutto layer.
- Wrap the Beef: Place the chilled, mustard-coated tenderloin at one end of the prosciutto/Duxelles layer. Using the plastic wrap to assist, tightly roll the prosciutto and Duxelles around the beef. Twist the ends of the plastic wrap tightly to create a firm, compact cylinder. Chill for another 30 minutes.
- Prepare the Pastry: On a lightly floured surface, roll out the chilled puff pastry into a large rectangle, about 1/8 inch thick, large enough to completely encase the beef log. Brush the edges of the pastry lightly with the egg wash.
- Wrap the Wellington: Unwrap the chilled beef log and place it near one edge of the pastry. Brush the exposed pastry edges with egg wash. Roll the pastry around the beef, trimming any excess pastry to avoid thick overlaps. Seal the seam tightly, tucking the ends neatly underneath the log. Ensure the seal is firm.
- Chill Again: Wrap the entire Wellington loosely in plastic wrap and chill for at least 30 minutes, or up to 24 hours. This prevents the pastry from shrinking excessively during baking.
- Bake: Preheat your oven to 400°F (200°C). Brush the entire surface of the chilled Wellington with the egg wash. Score the top lightly with the back of a knife in a decorative pattern, being careful not to cut all the way through the pastry. Sprinkle lightly with coarse salt.
- Bake for 35 to 45 minutes for medium-rare (internal temperature of 125°F to 130°F). Use a meat thermometer inserted through the pastry into the center of the beef.
- Rest: Let the Beef Wellington rest on a cutting board for 10 to 15 minutes before slicing thickly.
Notes
- For a truly crisp bottom, place a thin layer of flour or finely ground breadcrumbs between the Duxelles and the pastry before wrapping.
- If your pastry browns too quickly, loosely tent the Wellington with aluminum foil for the last 10 minutes of baking.
- Use all-butter puff pastry for the best flavor and flakiness.
- Prep Time: 1 hour 30 min (includes chilling)
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: British/French
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 2
- Sodium: 550
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 45
- Cholesterol: 180