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