Beef Wellington
Quick answer
Beef Wellington wraps a whole seared beef tenderloin in a layer of mushroom duxelles and prosciutto, then encases everything in puff pastry before baking.
What makes this special
- Beef Wellington encases seared tenderloin and mushroom duxelles within a crisp puff pastry shell.
- Mushroom duxelles acts as a moisture barrier between pastry and meat
- Three-layer cross-section of golden pastry, dark mushroom, and pink tenderloin
Key ingredients
Core cooking flow
- 1 Bring the 600 g beef tenderloin toward room temperature, pat it very dry, an...
- 2 Add oil to the hot pan and sear the tenderloin for about 1 minute on each side.
- 3 Chop 300 g button mushrooms, 2 shallots, and 2 garlic cloves as finely as possible.
Beef Wellington wraps a whole seared beef tenderloin in a layer of mushroom duxelles and prosciutto, then encases everything in puff pastry before baking. The initial sear builds a Maillard-crusted surface on the beef, and the duxelles acts as a moisture barrier between the meat and the pastry, absorbing rendered juices so the dough does not go soggy during baking. In the oven, the pastry puffs into hundreds of golden, flaky layers while the tenderloin inside cooks evenly to a pink medium-rare center. Slicing through the finished roll reveals a clean cross-section of bronze pastry, dark mushroom layer, and rosy beef - the visual reward for careful assembly. The tightly packed sequence of textures, from shatteringly crisp pastry to the soft mushroom filling to the tender beef, makes every cut through the roll deliver a different bite. A red wine reduction served alongside completes the dish for a formal occasion.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Bring the 600 g beef tenderloin toward room temperature, pat it very dry, and season evenly with 1 teaspoon salt and black pepper.
Heat a heavy pan over high heat until it is fully hot before adding the beef.
- 2Step
Add oil to the hot pan and sear the tenderloin for about 1 minute on each side.
Remove it when every surface has a dark brown crust, cool it completely, then brush all over with 2 tablespoons Dijon mustard.
- 3Control
Chop 300 g button mushrooms, 2 shallots, and 2 garlic cloves as finely as possible.
Cook them in a dry pan over high heat for 8-10 minutes, stirring often, until the duxelles is thick and nearly dry.
- 4Prep
Lay 8 prosciutto slices overlapping on plastic wrap and spread the cooled duxelles in a thin, even layer.
Place the beef on top, roll tightly into a firm cylinder, and refrigerate for 15 minutes to set the shape.
- 5Step
Roll 300 g puff pastry into a sheet about 5 cm larger than the roll on all sides.
Wrap it tightly around the chilled roll, press the edges to seal, place it seam-side down, and refrigerate for 30 minutes.
- 6Heat
Brush the pastry with beaten egg and bake in a 225°C preheated oven for 25-30 minutes.
When the pastry is puffed and deep golden, rest it for 5 minutes and check that the center reaches 57-60°C.
After the steps
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