British · Free recipe
Beef Wellington
Seared beef tenderloin is brushed with mustard, wrapped in a thyme-scented mushroom duxelles and thin prosciutto, then sealed in puff pastry and chilled until firm. Baked hot, the pastry turns glossy and flaky while the center stays an even rosy pink from edge to edge.
- Prep
- 1 hr 30 min
- Cook
- 45 min
- Total
- 2 hr 15 min
- Serves
- 6
- Level
- Hard
Method
-
Season the tenderloin with 1 1/2 tsp salt and the pepper, sear it in the oil in a very hot skillet for 2 minutes per side until browned all over, then brush with mustard and let it cool completely.
-
Melt the butter in the same skillet over medium-high heat and cook the mushrooms, shallots, garlic, thyme, and remaining salt for 15 to 20 minutes, until all the liquid evaporates and the duxelles looks like a dry, dark paste; cool completely.
-
Overlap the prosciutto slices on a large sheet of plastic wrap, spread the duxelles evenly over them, set the tenderloin at one edge (strings removed), and roll tightly into a log, twisting the ends; refrigerate for 30 minutes.
-
Roll the puff pastry on a floured surface into a rectangle large enough to enclose the beef, unwrap the log onto it, and fold the pastry around, sealing the seam with egg wash and trimming excess at the ends.
-
Place seam-side down on a parchment-lined sheet pan, brush with egg wash, score a shallow crosshatch, and chill for 20 minutes while the oven heats to 425F.
-
Bake for 35 to 45 minutes, until the pastry is deep golden and the center of the beef reads 120F for medium-rare.
-
Rest the Wellington for 10 minutes before cutting into thick slices with a serrated knife.
Zest note from the test kitchen
The duxelles must be truly dry and fully cold before wrapping, or steam will soak the pastry from the inside and leave a pale, doughy layer.
