Recipe for Classic Beef Wellington
A tender, medium-rare beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry. Crisp pastry and perfectly cooked beef make this a show-stopping dish.
Serves: 4
Prep time: 45 minutes + chilling
Cook time: 35–40 minutes
Ingredients
The Centerpiece
- Beef Tenderloin (Fillet Mignon): 2 lbs (900g), center-cut
- English Mustard: 2 tbsp
- Salt & Black Pepper: generous
- Oil: for searing
The Duxelles
- Mushrooms: 1.5 lbs (700g), finely chopped
- Shallot: 1 large, chopped
- Garlic: 2 cloves
- Thyme: 1 sprig, leaves only
- Butter: 1 tbsp
- White Wine (optional): splash
The Assembly
- Prosciutto or Parma Ham: 8–10 slices, overlapping
- Puff Pastry: 1 sheet (500g), thawed
- Egg Wash: 2 egg yolks + 1 tsp water
- Flour: for dusting
Instructions
Phase 1: The Sear
Season beef with salt and pepper. Sear in hot oil 60 seconds total until brown. Brush with mustard and let cool completely.
Phase 2: The Duxelles
Pulse mushrooms, shallot, garlic, and thyme into coarse paste. Cook in a dry pan over medium-high heat until all moisture evaporates, then let cool.
Phase 3: The Assembly
Lay plastic wrap, arrange prosciutto overlapping, spread duxelles evenly. Place beef at the bottom, roll tightly using the plastic wrap, twist ends, chill 30 minutes.
Phase 4: The Pastry
Roll puff pastry on floured surface. Place chilled beef log in center, brush edges with egg wash, fold pastry over and seal. Trim ends, tuck under, chill 15–30 minutes. Brush with egg wash, score lightly, sprinkle with flaky salt.
Phase 5: The Bake
Preheat oven to 400°F (200°C). Bake 20–25 minutes until golden, internal temperature 125°F (52°C). Rest 10 minutes before slicing.
Tips
- Cook duxelles until fully dry.
- Ensure prosciutto overlaps completely.
- Chill at each stage for crisp pastry.
- Use a sharp knife for clean slices.
