Beef Wellington
A prime fillet of beef coated with pâté and mushroom duxelles, wrapped in puff pastry.
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Ingredients
- 2 pounds Center-cut beef tenderloin (chateaubriand)
- 1.5 pounds Cremini mushrooms
- 2 tablespoons English mustard
- 8 slices Prosciutto di Parma
- 1 pound Puff pastry sheet
- 2 large Egg yolks
- 1 teaspoon Fresh thyme leaves
- 4 ounces Foie gras pâté(optional)
- 2 tablespoons Unsalted butter
- to taste N/A Kosher salt and black pepper
Instructions
- 1
Season the beef generously with salt and pepper, then sear in a smoking hot pan with oil for 30 seconds per side until browned but raw in the center; immediately brush with English mustard and set aside to cool.
- 2
Finely mince mushrooms in a food processor and sauté in a dry pan with thyme and butter until all moisture has evaporated and a thick paste (duxelles) forms; let cool completely.
- 3
Lay a large sheet of plastic wrap on a work surface and arrange prosciutto slices in an overlapping rectangle large enough to wrap the beef.
- 4
Spread the mushroom duxelles (and pâté if using) evenly over the prosciutto, then place the beef at one edge and roll tightly into a cylinder using the plastic wrap; chill in the fridge for 20 minutes.
- 5
Roll out the puff pastry on a floured surface, unwrap the beef log and place it in the center, then wrap the pastry around the beef, trimming any excess and sealing the edges with egg wash.
- 6
Wrap the entire pastry-covered log tightly in plastic wrap again to maintain a perfect cylinder shape and chill for at least 30 minutes to firm up.
- 7
Unwrap, place on a baking sheet, brush the exterior with egg yolks, and score a decorative pattern into the pastry with a sharp knife without piercing through to the meat.
- 8
Bake at 425°F (220°C) until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare, then rest for 15 minutes before slicing.
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