Beef Wellington

228Min

4Servings

685Cal

HardLevel

#beef wellington#special occasion#gourmet#holiday

Equipment

Knife

Cutting board

Frying pan

Mixing bowl

Plate

Tongs

Spatula

Rolling pin

Baking sheet

Oven

Stove

Refrigerator

Ingredients

Beef Tenderloin

beef tenderloin (room temperature)

800 g

prosciutto slices

200 g

mushrooms (finely chopped)

400 g

shallots (finely chopped)

2 pcs

garlic cloves (minced)

3 pcs

fresh thyme

4 sprigs

English mustard

2 tbsp

puff pastry sheet (thawed)

500 g

egg (beaten)

1 pcs

salt

2 tsp

black pepper

1 tsp

olive oil

2 tbsp

Instructions

Season the beef

Pat beef tenderloin dry and season generously with salt and black pepper on all sides.

5 min

Season at least 1 hour ahead for better flavor penetration

Sear the beef

Heat olive oil in a pan over high heat and sear the beef on all sides until browned, about 2 minutes per side.

8 minHigh heattimer 8 min

Do not move the beef too often to get a proper crust

Cool the beef

Remove beef from pan and let it cool completely at room temperature, then chill in the refrigerator for 30 minutes.

45 mintimer 30 min

Cooling prevents pastry from becoming soggy

Make mushroom duxelles

In the same pan, sauté shallots, garlic, and mushrooms with thyme until all moisture has evaporated and mixture is dry.

15 minMedium heattimer 15 min

The drier the duxelles, the better the pastry will stay crisp

Cool the duxelles

Transfer mushroom mixture to a bowl and cool completely.

20 min

Assemble layers

Lay out plastic wrap, arrange prosciutto slices overlapping, spread cooled duxelles evenly, brush beef with mustard, then roll tightly in prosciutto-mushroom layer.

15 min

Use plastic wrap to help roll tightly and evenly

Chill the roll

Wrap tightly in plastic and refrigerate for at least 20 minutes to set the shape.

20 mintimer 20 min

Wrap in pastry

Roll out puff pastry, place beef roll in center, fold pastry around beef, seal edges with egg wash, and place seam-side down on baking sheet.

15 min

Brush seams generously with egg wash for a tight seal

Apply egg wash

Brush entire pastry surface with remaining beaten egg for golden color.

3 min

Rest pastry

Refrigerate the assembled Wellington for 30 minutes before baking to prevent pastry shrinkage.

30 mintimer 30 min

Bake the Wellington

Preheat oven to 200°C and bake for 35-40 minutes until pastry is golden brown and internal beef temperature reaches 54°C for medium-rare.

40 min200°Ctimer 40 min

Use a meat thermometer to check doneness without cutting pastry

Rest before slicing

Remove from oven and rest for 10 minutes before slicing to allow juices to redistribute.

10 mintimer 10 min

Serve

Slice into thick portions and serve immediately with your choice of sauce.

2 min

Original recipe

InstagramRecipe by @two_plaid_aprons

Storage

Fridge: 2 days

Reheat: Oven 180°C for 10-12 minutes

Best enjoyed fresh. Leftovers can be gently reheated but pastry may soften.

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