Step by Step Guide to a Perfect Beef Wellington

Ingredients

• 4.5 lb Beef Tenderloin (Chateaubriand) (center-cut, trimmed of silver skin)
• 2 tbsp Kosher Salt (for seasoning)
• 1 tbsp Freshly Ground Black Pepper (for seasoning)
• 2 tbsp Dijon Mustard (use a silicone brush for application)
• 2 tbsp Clarified Butter (high smoke‑point for searing; can substitute avocado oil)
• 10 oz Mushrooms (finely chopped; button or portobello work)
• 2 Shallots (finely diced)
• 2 tbsp Unsalted Butter (for sautéing mushrooms)
• 8 slices Prosciutto de Parma (thinly sliced, room temperature before use)
• 1 tsp Fresh Tarragon (chopped; can substitute thyme or rosemary)
• ½ tsp Porcini Salt (adds umami; optional)
• 1 Egg White (helps bind duxelles)
• 1 cup All-Purpose Flour (for crepes; sifted)
• 2 Eggs (large, for crepes)
• 1 cup Milk (whole milk for crepes)
• ¼ tsp Salt (for crepe batter)
• ¼ tsp Black Pepper (for crepe batter)
• 2 tbsp Unsalted Butter (for cooking crepes) (melted, brushed on pan)
• 1 Puff Pastry Sheet (thawed if frozen; about 12×12 inches)
• 1 Egg Yolk (mixed with 1 tbsp milk for egg wash)
• 1 tbsp Milk (for egg wash) (mixed with egg yolk)
• 1 tsp Fleur de Sel (sprinkled on pastry before baking)
• 1 tsp Black Truffle Oil (optional, for finishing sauce)

Instructions

1. Season and Rest the Beef

   Pat the beef tenderloin dry, season generously with kosher salt and freshly ground black pepper. Place on a plate, cover loosely, and refrigerate for at least 45 minutes to 1 hour so the seasoning penetrates.

   Time: PT1H

2. Sear the Beef

   Heat a heavy‑bottom skillet over high heat until smoking hot (about 375°F). Add clarified butter, then sear the beef on all sides, about 2 minutes per side, until a deep brown crust forms. Remove from pan and let rest 2 minutes.

   Time: PT6M

   Temperature: 375°F

3. Apply Dijon Mustard

   Brush the hot seared beef all over with Dijon mustard using a silicone brush, being generous to coat the surface.

   Time: PT2M

4. Wrap and Chill

   Wrap the mustard‑coated beef tightly in plastic wrap, twisting the ends to create a firm “sausage” shape. Refrigerate for 2 ½ hours (or up to overnight) to set the shape.

   Time: PT2H30M

5. Prepare Mushroom Duxelles

   In the same skillet, melt butter over medium heat. Add finely diced shallots and sauté until translucent. Add the finely chopped mushrooms, a pinch of salt and pepper, and cook, stirring occasionally, until the mushrooms release their moisture and it evaporates (about 12‑15 minutes). Stir in diced prosciutto (or ham), chopped tarragon, porcini salt, and finally the egg white; cook another 2 minutes to bind. Transfer to a bowl and let cool.

   Time: PT25M

6. Make Crepe Batter

   In a mixing bowl whisk together flour, eggs, milk, ¼ tsp salt and ¼ tsp pepper until smooth. Let the batter rest 5 minutes.

   Time: PT5M

7. Cook Crepes

   Heat a 12‑inch non‑stick pan over medium heat (about 300°F). Lightly brush with melted butter. Pour a thin layer of batter, swirl to cover the pan, and cook 1‑2 minutes until edges lift. Flip quickly and cook another minute. Repeat to make 4 large crepes; keep them stacked on a plate and cover with foil to stay warm.

   Time: PT8M

   Temperature: 300°F

8. Assemble Beef Roll

   Lay a crepe on a clean surface, spread a thin layer of duxelles, place 2‑3 slices of prosciutto, then the chilled beef. Roll tightly, using the second crepe to seal the end if needed. Wrap the roll in plastic wrap again and refrigerate 30 minutes to firm.

   Time: PT20M

9. Wrap in Puff Pastry

   On a lightly floured surface, roll out the puff pastry to a 12‑inch square. Unwrap the chilled beef roll and place it in the center. Fold the pastry over, sealing edges with a little water. Trim excess pastry, then brush the entire surface with the egg‑yolk‑milk wash. Sprinkle fleur de sel on top.

   Time: PT10M

10. Bake

    Preheat the oven to 400°F. Place the pastry‑wrapped Wellington on a parchment‑lined baking sheet. Bake for 25 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center reads 120°F for medium‑rare (adjust to 130°F for medium).

    Time: PT25M

    Temperature: 400°F

11. Rest and Serve

    Remove from oven and let rest on a cutting board for 10 minutes before slicing. Slice into 1‑inch thick medallions and serve with mushroom sauce or truffle‑oil‑enhanced sauce if desired.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Tenderloin (Chateaubriand): center-cut beef filet
• Instead of Dijon Mustard: whole grain mustard
• Instead of Clarified Butter: avocado oil, safflower oil
• Instead of Mushrooms: mixed wild mushrooms
• Instead of Prosciutto de Parma: thinly sliced ham
• Instead of Fresh Tarragon: thyme, rosemary
• Instead of Porcini Salt: regular sea salt
• Instead of Milk: half‑and‑half
• Instead of Puff Pastry Sheet: store‑bought puff pastry
• Instead of Fleur de Sel: coarse sea salt

Equipment Needed

• Large Cutting Board
• Sharp Chef’s Knife
• Heavy‑Bottom Skillet
• Silicone Basting Brush
• Plastic Wrap
• Mixing Bowls
• Whisk
• Frying Pan (12‑inch)
• Baking Sheet
• Parchment Paper
• Oven Thermometer
• Pastry Brush
• Kitchen Shears (optional)
• Meat Thermometer

Critical Steps — Do Not Skip

• Season and rest the beef for proper dry‑brine
• High‑heat sear to develop Maillard crust
• Reduce mushroom duxelles until dry
• Chill assembled roll before pastry encasement
• Seal puff pastry tightly and brush egg wash
• Bake at 400°F until pastry is golden and internal temperature is correct

Chef Tips from the Video

• Use clarified butter for searing to avoid burning the milk solids
• Chill each step (beef, duxelles, assembled roll) to maintain shape
• Brush the pastry with egg yolk for a glossy finish and sprinkle fleur de sel for texture

Troubleshooting

Storage

Refrigerator: Store leftovers tightly wrapped in the fridge for up to 3 days.

Freezer: Wrap each slice in foil and place in a freezer bag; freeze up to 2 months.

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

Make-Ahead Tips

• Mushroom duxelles can be prepared 2 days ahead and kept refrigerated
• Crepes freeze well; make them 1‑2 days ahead and store between parchment sheets
• The assembled beef roll can be wrapped and chilled overnight before pastry encasement

Frequently Asked Questions