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Beef Wellington
A showstopper. Tender beef tenderloin wrapped in a mushroom duxelles and golden puff pastry. The dish traces back to 19th century England, likely named after the Duke of Wellington, though nobody agrees on the exact story. The duxelles have to be completely dry or your pastry bottom is done for. Cold beef at every stage keeps the inside from overcooking. And let it rest before you cut in. Looks insane, tastes better.
BEEF WELLINGTON
Ingredients
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2 lbs Center Cut Beef Tenderloin
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— Kosher Salt
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2 1/2 tbsp Olive Oil
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2 tbsp Dijon Mustard
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1 lb Mushrooms
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4 tbsp Unsalted Butter
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2 Shallots
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2 tsp Fresh Thyme Leaves
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1/2 cup Bourbon
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1/2 cup Heavy Cream
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3 sheets Phyllo Dough
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6 slices Prosciutto
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— Flour
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14 oz Puff Pastry
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1 Eggs
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— Coarse Sea Salt
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— Chives
Method
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1
Pat the tenderloin completely dry and season hard with salt and pepper. Get your stainless steel or cast iron ripping hot, add the olive oil, and sear every single side including the ends until you’ve got a deep, dark crust. About 2 minutes per side. Pull it off and let it cool completely.
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2
Once the beef is cool, brush the whole thing down with Dijon. Every inch. This is the glue that holds your duxelles on. Toss it in the fridge uncovered while you work on the mushrooms.
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3
Blitz three types of mushrooms in a food processor or dice until finely chopped. (Choose the three that you like, or would like to try.) Not a paste, just small. Melt butter in the same pan and pour in the mushrooms. Try to remove most of the moisture from them before adding the shallots and garlic. Let that cook for a couple of minutes, then add your Bourbon or Cognac. Move around for a couple more minutes then add your heavy cream. Remember you want a semi-dry paste like structure to the mixture so it can hold when rolled. This takes 10 to 15 minutes. Season it well and spread it out to cool completely. (Make sure to taste test)
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4
Lay plastic wrap flat on your counter. Place the phyllo dough on top. Shingle the prosciutto across it in a rectangle wide enough to wrap your beef. Spread the cooled duxelles in an even layer over the top. Set the beef at the closest edge and roll it up tight using the plastic wrap, twisting the ends to seal it into a cylinder. Into the fridge for at least 30 minutes, an hour if you can.
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5
Preheat your oven to 425°F / 220°C. Roll the puff pastry out into a rectangle big enough to wrap the beef roll. Unwrap the roll, set it at one edge of the pastry, brush the edges with egg wash, and roll it up tight. Seam goes down. Ends get folded in. Brush the whole surface generously with egg wash, and sprinkle some coarse sea salt on top.
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6
Into the oven at 425°F until the pastry is deeply golden and your thermometer reads 125°F / 52°C for medium-rare or 135°F / 57°C for medium. That’s about 25 to 30 minutes. If the pastry is browning too fast, tent it with foil.
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7
Rest and slice - Non-negotiable: rest it on a wire rack for 10-20 minutes before you cut into it. Use a sharp serrated knife and slice thick. Serve immediately.
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