Beef Wellington
Beef Wellington wraps a whole seared tenderloin in a layer of mushroom duxelles and prosciutto, then encases everything in puff pastry before baking. The initial sear locks a flavorful crust onto the beef surface, and the duxelles acts as a moisture barrier between the meat and the pastry, preventing the dough from going soggy as the tenderloin renders. In the oven, the pastry puffs into hundreds of golden, flaky layers while the beef inside cooks evenly to a pink medium-rare center. Slicing through the finished roll to reveal the clean cross-section - bronze pastry, dark mushroom layer, rosy beef - is the dramatic payoff of the careful assembly. A red wine reduction served alongside completes the dish for a formal occasion.
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Instructions
- 1
Season tenderloin and sear all sides over high heat until browned.
- 2
Finely chop mushrooms, shallots, and garlic; cook until all moisture evaporates to make duxelles.
- 3
Brush cooled beef with mustard, wrap with prosciutto, and spread duxelles over.
- 4
Wrap in puff pastry, seal edges, and refrigerate for 30 minutes.
- 5
Brush with egg wash and bake at 220°C for 25~30 minutes.
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