How To Make Beef Wellington

Ingredients

• 900 g Beef Tenderloin (center‑cut, trimmed, tied)
• 1 tsp Flaky Sea Salt (for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 3 tbsp Canola Oil (high smoke point)
• 2 tbsp Dijon Mustard (smooth)
• 600 g Button Mushrooms (finely chopped)
• 4 Garlic Cloves (minced)
• 2 Shallots (minced)
• 8 slices Prosciutto (thin, high‑quality)
• 1 sheet Puff Pastry (thawed if frozen, keep cold)
• 1 Egg (beaten with 1 tbsp water for egg wash)

Instructions

1. Chop aromatics and mushrooms

   Finely chop the garlic cloves, shallots, and button mushrooms. The mushrooms should be as fine as possible.

   Time: PT5M

2. Make mushroom duxelles

   Heat 2 tbsp canola oil in a pan over medium heat. Add the chopped garlic and shallots and sweat until translucent, then add the mushrooms. Cook about 10 minutes, stirring, until most liquid has evaporated.

   Time: PT10M

3. Season the beef

   Pat the beef tenderloin dry, then season all sides generously with flaky salt and freshly ground black pepper.

   Time: PT2M

4. Sear the beef

   Add the remaining 1 tbsp canola oil to the hot pan over high heat. Sear the tenderloin on all sides, including the ends, for about 2‑3 minutes per side until deeply browned.

   Time: PT5M

5. Apply Dijon mustard

   Remove the seared beef from the pan and immediately brush the entire surface with Dijon mustard while it is still hot.

   Time: PT1M

6. Lay prosciutto and spread duxelles

   On a sheet of plastic wrap, arrange the prosciutto slices overlapping to form a rectangle. Evenly spread the cooled mushroom duxelles over the prosciutto.

   Time: PT4M

7. Wrap beef with prosciutto

   Place the mustard‑coated beef on the mushroom‑covered prosciutto and, using the plastic wrap, roll tightly to encase the meat. Chill for 5 minutes to set the shape.

   Time: PT3M

8. Encase in puff pastry

   Roll out the puff pastry on a lightly floured surface. Place the prosciutto‑wrapped beef in the center, brush the pastry edges with egg wash, and fold the pastry around the beef, sealing all seams. Brush the entire surface with egg wash.

   Time: PT5M

9. Preheat oven

   Preheat a fan‑forced oven to 180°C.

   Time: PT10M

   Temperature: 180°C

10. Bake the Wellington

    Place the wrapped Wellington on a baking sheet and bake for 30 minutes, or until the pastry is golden brown and an internal temperature of 55°C (medium‑rare) is reached.

    Time: PT30M

    Temperature: 180°C

11. Rest and serve

    Remove the Wellington from the oven, let it rest for 5 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

3g