Beef
Beef Wellington
★★★★½ (4.8)
A trimmed beef tenderloin is seared, coated in a savory mushroom duxelles and prosciutto, then wrapped in golden puff pastry and baked until the crust is crisp and the center is a perfect rosy pink. This is a showstopping centerpiece worth the extra effort for a special occasion.
- An impressive centerpiece dish that looks far harder than it actually is
- Layers of mustard, prosciutto, and mushroom duxelles add deep savory flavor
- Crisp golden pastry contrasts beautifully with the tender pink beef inside
- Pat the tenderloin dry, season all over with 1.5 tsp salt and 1/2 tsp pepper, then heat 2 tbsp oil in a large skillet over high heat until nearly smoking.
- Sear the tenderloin on all sides, about 1.5 minutes per side, until deeply browned all over but still raw inside; this is only for color, not to cook it through.
- Remove the beef to a plate, brush all over with 2 tbsp Dijon mustard, and refrigerate uncovered for at least 30 minutes to cool completely.
- Meanwhile, make the mushroom duxelles: melt 2 tbsp butter in the same skillet over medium heat, add the shallot and garlic, and cook 2 minutes until softened.
- Add the finely chopped mushrooms and cook, stirring often, for 10 to 12 minutes until all their liquid has evaporated and the mixture is dry and deeply browned, not wet.
- Pour in the white wine and cook 1 to 2 minutes until it fully evaporates, then season with a pinch of salt and let the duxelles cool completely to room temperature.
- Lay a large sheet of plastic wrap on the counter and arrange the prosciutto slices in a tight, overlapping rectangle large enough to fully wrap the beef.
- Spread the cooled mushroom duxelles evenly over the prosciutto in a thin layer.
- Place the chilled, mustard-coated tenderloin in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef into a neat log; twist the ends of the plastic to seal and refrigerate for 20 minutes to firm up.
- On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully enclose the beef log.
- Unwrap the beef log and place it in the center of the pastry; brush the pastry edges with beaten egg, then fold the pastry around the beef, trimming excess and pinching the seams to seal tightly, seam-side down.
- Brush the entire pastry surface with beaten egg wash and score a shallow crosshatch pattern on top with a sharp knife, being careful not to cut through to the beef.
- Preheat the oven to 400F and place the wellington on a parchment-lined baking sheet; chill for 15 minutes if the pastry has softened.
- Bake for 35 to 40 minutes, until the pastry is deep golden brown and an instant-read thermometer inserted into the center of the beef reads 125F for medium-rare (it will rise to about 130-135F while resting). Let the wellington rest for 10 minutes before slicing with a sharp serrated knife into thick rounds, and serve immediately.
Cooking the mushroom duxelles until every trace of moisture has evaporated is the single most important step; any leftover liquid will make the puff pastry soggy on the bottom.
Chilling the assembled beef log before wrapping it in pastry firms everything up and makes the dough far easier to wrap tightly without tearing.
Nutrition (per serving)
680Calories
42gProtein
44gFat
24gCarbs
2gFiber
820mgSodium
Nutrition information is estimated and provided for convenience only.
