Step-by-Step Guide to Cooking the Perfect Beef Wellington

Beef Wellington is a classic dish that may seem intimidating to some, but with the right technique, it can be quite accessible. This luxurious recipe combines tender beef, savory duxelle, crisp prosciutto, and flaky puff pastry to create an irresistible dish. Let's walk through the process step by step.

Ingredients

Beef Tenderloin (8-12 oz) Mushrooms (6 oz), sliced Shallots (2, finely chopped) Thyme (1 tablespoon, finely chopped) Prosciutto (12 oz), coarsely chopped Puff Pastry (1 sheet, thawed) Kosher Salt Black Pepper Dijon Mustard Butter (3 tablespoons) Wine (1/2 cup) Whole Eggs (1, beaten) Flaky Salt (for garnish)

Step-by-Step Instructions

Prepare the Beef Tenderloin

Use kitchen twine to tie your beef tenderloin in 4 places. Then season generously with salt and pepper, about 1 teaspoon of kosher salt per pound. Coat the bottom of a skillet with olive oil and heat on high. Sear the tied tenderloin until well-browned on all sides, including the ends, for approximately 2 minutes per side. Once the beef tenderloin is seared, transfer it to a plate. When it is cool enough to handle, snip off the ends and coat every side generously in Dijon mustard. Chill the tenderloin in the fridge.

Create the Duxelle Mixture

Prep your food processor and pulse mushrooms, shallots, and thyme until finely chopped. Melt butter in a skillet over medium heat, then add the mushroom mixture and season well with salt and pepper. Cook until the liquid has evaporated and the mixture has started to stick to the bottom of the pan. Let it chill in the fridge.

Prepare the Prosciutto and Duxelle

Create a prosciutto rectangle on plastic wrap, enough to cover the tenderloin. Place the chilled duxelles over the prosciutto. Arrange the tenderloin at the very bottom of the prosciutto and duxelle mixture. Roll the tenderloin into the prosciutto and mushroom mixture using the plastic wrap, tucking the ends of the prosciutto as you roll. Twist the ends of the plastic wrap tightly into a log. Chill the rolled tenderloin in the fridge for around 20 minutes.

Prepare the Puff Pastry

Preheat your oven to 425°F and lightly flour your work surface. Roll out the puff pastry into a rectangular that is a little bigger than your prosciutto rectangle. Remove the chilled beef Wellington from the fridge and place it on the bottom of the puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll the tenderloin into the pastry, fully covering it. Trim any extra pastry and crimp the edges with a fork to seal. Wrap the entire roll in plastic wrap to get a tight cylinder and chill for another 20 minutes.

Bake and Serve

Transfer the chilled beef Wellington to a foil-lined baking sheet. Brush the entire roll with egg wash, then use a sharp knife to score the top lightly. Sprinkle with flaky salt. Bake in the oven until the pastry is golden. Use a meat thermometer to ensure the centre of the beef Wellington reaches 120°F for medium-rare. This should take around 40-45 minutes in the oven. After it's done, let it rest for at least 20 minutes before carving and serving.

Enjoy your delicious Beef Wellington with a side of steamed vegetables or a fresh salad. This dish is perfect for special occasions or simply to impress your guests. Happy cooking!