Beef Wellington

Ingredients

• 1 kg Whole beef tenderloin (Choose a quality piece, ideally 800 g to 1 kg)
• 400 g Button mushrooms (Peel, remove the earthy part and finely chop)
• 2 Shallots (Finely minced)
• 2 c. à soupe Olive oil (For cooking the duxelle and searing the tenderloin)
• à goût Salt
• à goût Freshly ground black pepper
• 2 c. à soupe Dijon mustard (Brush the tenderloin after searing)
• 8 Parma ham slices (Slightly overlap to form a rectangle)
• 1 rouleau (≈500 g) Puff pastry (Rectangular; if too small, overlap two sheets)
• 1 Egg yolk (Mixed with 1 tbsp water for glazing)
• 1 c. à soupe Water (Mixed with egg yolk)
• à saupoudrer Fleur de sel (For finishing before baking)

Instructions

1. Prepare the mushroom duxelle

   Remove the earthy part of the mushrooms, finely chop them (with a knife or processor). Sauté the minced shallots in 2 tbsp olive oil over high heat, add the mushrooms, season with salt and pepper and cook about 15 minutes, stirring regularly until the liquid evaporates. Spread on a plate, let cool, then press with a clean kitchen towel to remove excess moisture.

   Time: PT30M

   Temperature: high heat

2. Sear the beef tenderloin

   Season the beef tenderloin with salt and pepper. Heat 2 tbsp olive oil in a very hot non‑stick pan and sear the tenderloin on all sides for about 2 minutes per side, about 5 minutes total, to form a crust.

   Time: PT5M

   Temperature: high heat

3. Brush with mustard and let cool

   Transfer the tenderloin to a plate, brush generously with Dijon mustard, then let rest at room temperature for about 10 minutes.

   Time: PT11M

4. Assembly – ham and duxelle

   On plastic wrap, lay out 8 slices of Parma ham in two overlapping rows to form a rectangle. Spread the mushroom duxelle evenly over the ham. Place the tenderloin in the centre, then, using the wrap, tightly roll the ham and duxelle around the tenderloin, firmly sealing the ends of the wrap.

   Time: PT15M

5. First refrigeration

   Wrap the formed roll in plastic wrap and place in the refrigerator for 30 minutes to firm up.

   Time: PT30M

6. Wrap in puff pastry

   Roll out the puff pastry on a lightly floured surface. If the pastry is not large enough, overlap two rectangles. Remove the wrap from the roast, place it in the centre of the pastry, trim excess and seal the edges by pressing with fingers or a fork.

   Time: PT10M

7. Second refrigeration

   Wrap the pastry‑enclosed log again in plastic wrap and refrigerate for 30 minutes so the shape stabilises.

   Time: PT30M

8. Glazing and decoration

   Mix the egg yolk with 1 tbsp water. Brush the entire surface of the Wellington with this mixture. Decorate with a knife (lines, diamonds, etc.) to your liking.

   Time: PT5M

9. Oven cooking

   Preheat the oven to 200 °C. Place the Wellington on a baking sheet lined with parchment paper and bake for 25 minutes for rare doneness (30 minutes for medium). Sprinkle fleur de sel before baking.

   Time: PT25M

   Temperature: 200°C

10. Rest and serving

    Remove the Wellington from the oven, let rest for 5 minutes before slicing into thick slices and serving.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Button mushrooms: porcini, mixed mushrooms
• Instead of Shallots: finely chopped red onion
• Instead of Olive oil: sunflower oil
• Instead of Dijon mustard: whole grain mustard
• Instead of Parma ham slices: prosciutto, cured ham
• Instead of Puff pastry: shortcrust pastry, croissant dough
• Instead of Egg yolk: beaten whole egg
• Instead of Fleur de sel: sea salt

Equipment Needed

• Chef's knife
• Cutting board
• Food processor or chopper (optional)
• Non‑stick skillet
• Mixing bowl
• Plastic wrap
• Parchment paper
• Baking sheet
• Kitchen brush
• Oven

Critical Steps — Do Not Skip

• Remove all moisture from the mushroom duxelle
• Sear the beef tenderloin over high heat to lock in juices
• Refrigerate the wrapped roast before adding the puff pastry
• Properly seal the pastry edges to prevent leaks

Chef Tips from the Video

• Use very thin Parma ham for a more flexible roll.
• Add a small sprig of fresh thyme to the duxelle for extra aroma.
• For an elegant presentation, lightly brush the underside of the Wellington with the egg mixture before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2 to 3 days.

Freezer: Wrap tightly and freeze up to 2 months. Thaw in the refrigerator 24 h before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mushroom duxelle the day before and keep it refrigerated.
• The tenderloin can be seared in advance, then refrigerated before assembly.
• After assembly, the Wellington can stay chilled for up to 24 h before cooking.