Beef Wellington

Ingredients

• •750 g Beef tenderloin
• •500 g Puff pastry
• •300 g Mushrooms
• •150 g Prosciutto
• •1 pcs Egg
• •1 to taste Dijon mustard
• •1 to taste Egg wash

Instructions

1. 1

   Remove beef tenderloin from refrigerator 1 hour before cooking to bring to room temperature. Pat completely dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.

   💡 Room temperature meat sears more evenly. Cold meat steams in the pan. This is the difference between a great crust and a gray exterior.

2. 2

   Heat a large cast-iron skillet over high heat until smoking. Add 2 tablespoons vegetable oil. Sear beef on all sides for 2-3 minutes per side until deeply browned. Add butter, garlic, and thyme in the last minute, basting continuously.

   💡 The sear creates the Maillard reaction - hundreds of complex flavors that define a great Wellington. Do not move the meat - let it develop a crust.

3. 3

   Remove beef from pan and cool completely on a wire rack, about 30 minutes. While cooling, the internal temperature will rise to medium-rare (130°F). Wrap tightly in plastic and refrigerate for at least 2 hours or overnight.

   💡 Cold beef is firm and much easier to wrap tightly. The plastic wrap shape memory helps create a perfect cylinder.

4. 4

   For duxelles: pulse 300g cremini mushrooms, 1 shallot, and 2 cloves garlic in a food processor until finely chopped. Cook in a wide pan over medium-high heat, stirring frequently, until all moisture evaporates and mixture is paste-like, about 8-10 minutes. Season with salt, pepper, and 1 tbsp fresh thyme. Cool completely.

   💡 The duxelles must be completely dry or it will make the pastry soggy. The paste should hold its shape when squeezed.

5. 5

   Lay out a large sheet of plastic wrap. Arrange 6-8 slices of prosciutto overlapping on the plastic, creating a rectangle slightly larger than the beef. Spread cooled duxelles evenly over the prosciutto.

   💡 The prosciutto acts as a moisture barrier between the meat and pastry. Overlap generously to prevent gaps.

6. 6

   Place the cold beef at the edge of the prosciutto. Using the plastic wrap, roll tightly into a cylinder, sealing the ends. Refrigerate for 30 minutes to set the shape.

   💡 Tight rolling prevents air pockets and ensures even cooking. The chilling step makes unwrapping easy.

7. 7

   Roll out puff pastry on a floured surface to 1/4 inch thickness, large enough to wrap the beef with 1-inch overlap. Unwrap beef and place in center. Brush edges with egg wash (1 egg + 1 tbsp water). Roll pastry around beef, sealing edges. Brush entire surface with egg wash.

   💡 Cold puff pastry is essential - warm pastry will melt the butter layers and lose lamination.

8. 8

   Score the top of the pastry in a diamond pattern, being careful not to cut through. Refrigerate for at least 30 minutes or up to 24 hours before baking.

   💡 Scoring allows steam to escape and creates the classic Wellington appearance. Chilled pastry ensures flaky layers.

9. 9

   Preheat oven to 425°F (220°C). Bake for 25-30 minutes until pastry is golden brown and internal temp reaches 125°F for medium-rare. Rest 10 minutes before slicing into 1-inch thick rounds.

   💡 The 10-minute rest is critical - it allows juices to redistribute. Cut too soon and you lose all the precious juices onto the cutting board.