Beef Wellington

Picture a succulent beef tenderloin, perfectly seared and wrapped in a rich layer of duxelles and prosciutto, all encased in a flaky puff pastry crust. The result is a show-stopping masterpiece that will impress your guests and elevate any special occasion.

Print Recipe

CourseMain Course

CuisineBritish

KeywordBeef

Prep Time45

Cook Time2

Chilling1 45

Total Time4 30

Servings people

Calories777kcal

Ingredients

For the Duxelles:

2 lbs. baby bella mushrooms
2 shallots peeled and roughly chopped
4 cloves garlic peeled and roughly chopped
2 sprigs fresh thyme leaves only
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 dried porcini mushrooms optional

For the Beef:

1 2 1/2 pound center cut beef tenderloin filet mignon, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto sliced thin (#1 from the deli counter)
6 sprigs of fresh thyme leaves only
2 Tbsp. dijon mustard
flour for rolling out puff pastry
1 pound puff pastry thawed if using frozen
4 extra large egg yolks lightly beaten
1/2 teaspoon coarse sea salt
minced chives for garnish
green peppercorn sauce recipe follows

Green Peppercorn Sauce:

2 Tbsp. olive oil
2 shallots sliced
2 cloves garlic peeled and smashed
3 sprigs fresh thyme leaves only
1 cup brandy
1 box beef stock
2 cups heavy cream
2 Tbsp. grainy mustard
1/2 cup green peppercorns in brine drained

Instructions

For the Duxelles:

Add mushrooms, dried porcini, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 20-25 minutes until all of the liquid has evaporated. Taste and season with salt and pepper and set aside to cool.

For the Beef:

Tie the tenderloin in 4 places so it holds its shape while cooking. Drizzle with olive oil, then season well with kosher salt and pepper. In a very hot, heavy skillet (preferably cast iron) lightly coated with olive oil, quickly sear the meat on all sides, including ends, until meat is browned about 2 to 3 minutes total. When the beef is seared, remove from heat, cut off twine and smear all over with Dijon mustard. This must be done while the beef is hot. Set aside to cool to room temperature.
Using the same pan, proceed with preparation of Peppercorn Cream Sauce.
Set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Lay the prosciutto, slightly overlapping to create a rectangular shingle pattern that is big enough to encompass the entire filet.
Using a spatula, evenly spread the duxelles to cover the prosciutto. Sprinkle with fresh thyme leaves.
Once the beef is cooled, place on the duxelles covered prosciutto towards the top of the sheet. Carefully roll the beef into a tight log shape using the plastic wrap to lift and roll. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for a minimum of one hour to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef he pastry. Brush the inside of the puff pastry with the egg wash. Season lightly with salt and pepper. Using the plastic wrap, gently but tightly roll the puff pastry over the tenderloin, making sure to tuck and fold over the longer sides to seal. Roll it up tightly in plastic wrap and twist the ends tightly inwards, pinching the excess pastry to seal it completely and hold it in a nice log shape. Trim the ends off and pinch the sides of the pastry to ensure it is fully sealed. Wrap in plastic and chill for 30 minutes.
Brush the top of the pastry with egg wash. Using the back of a knife, carefully score your pastry to make a design of your choosing (see photo for our design of choice). Make sure not to pierce the pastry during this step. Season with Kosher salt. Place in refrigerator for 5 minutes.
Bake in preheated oven for 45 to 60 minutes until pastry is golden brown and beef registers 120 degrees on an instant-read thermometer. Remove from oven and rest uncovered for 10 minutes or until temperature of roast reaches 130 degrees before cutting into thick slices. Garnish with chives and serve with Peppercorn Cream Sauce.

Peppercorn Cream Sauce:

While the Wellington is in the oven, prepare the cream sauce.
Over medium heat, add olive oil to pan after removing beef. Add shallots, garlic, and thyme. Sauté until tender, 3 - 5 minutes. Turn off the heat, add brandy and carefully flambe using a long kitchen match. Swirl sauce until flame dies down. Turn the heat back on, add the stock and reduce by half. If preparing a day in advance, you can store the sauce at this stage and continue with recipe once ready to use.
Add 2 cups cream, peppercorns and grainy mustard to the sauce. Simmer over low heat until sauce thickens, stirring occasionally, about 10 minutes. Strain sauce. Taste and add salt as needed. Serve warm.

Nutrition