Classic Beef Wellington
Beef Wellington is a showstopping centerpiece built around tender beef fillet. The meat is seared deeply to create a savory crust. A mushroom duxelles adds concentrated earthy flavor. Prosciutto forms a protective layer that helps keep the pastry crisp. A thin crêpe provides another barrier against excess moisture. Dijon mustard brings gentle heat and acidity. Chilled puff pastry wraps every component in a flaky golden shell. Careful resting keeps the beef juicy when sliced. The finished dish rewards precise timing with dramatic layers and a rosy center.
Ingredients
- 1 kg center-cut beef tenderloin
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 500 g cremini mushrooms
- 2 piece shallots
- 2 clove garlic cloves
- 30 g butter
- 1 tbsp fresh thyme
- 2 tbsp Dijon mustard
- 10 slice prosciutto
- 2 piece thin crêpes
- 500 g puff pastry
- 1 piece egg
- 2 tbsp flour
Steps
- Season the beef tenderloin with salt and pepper, then sear it in hot olive oil until browned on every side.
- Brush the warm beef with Dijon mustard and refrigerate it until completely cold.
- Finely chop the mushrooms, shallots, and garlic, then cook them with butter and thyme until the mixture is dry.
- Spread the mushroom duxelles on a tray and chill it so it will not soften the pastry.
- Overlap the prosciutto on plastic wrap, cover it with the crêpes and duxelles, and place the beef in the center.
- Use the plastic wrap to roll everything tightly around the beef, then chill the wrapped cylinder for thirty minutes.
- Roll the puff pastry on a lightly floured surface and wrap it snugly around the unwrapped beef cylinder.
- Seal the pastry edges, brush with beaten egg, score a decorative pattern, and chill for another twenty minutes.
- Bake at 200 degrees Celsius until the pastry is golden and the center reaches the desired temperature.
- Rest the Wellington for fifteen minutes before cutting it into thick slices with a serrated knife.