How to Make Perfect Beef Wellington

Ingredients

• 1.5 lb Beef Tenderloin (center‑cut Chateaubriand) (Trimmed, even thickness, room temperature before cooking)
• 2 tsp Salt (Kosher salt preferred)
• 1 tsp Black Pepper (Freshly ground)
• 3 Tbsp Canola Oil (High‑heat oil for searing)
• 2 Tbsp Dijon Mustard (Brush onto hot beef)
• 7 slices Prosciutto (Thinly sliced, overlapping)
• 1 lb Mushrooms (cremini, maitake, hedgehog) (Finely chopped to pea‑size)
• 2 Shallots (Finely chopped)
• 3 Garlic Cloves (Finely chopped)
• 2 Tbsp Olive Oil (For sweating aromatics)
• 2 Fresh Thyme Sprigs (Leaves only, added to duxelles)
• 3 Tbsp Whiskey (good quality) (Deglazes duxelles, cooks off alcohol)
• 3.5 Tbsp All‑Purpose Flour (For crepe batter, approx 51 g)
• 140 ml Whole Milk (Room temperature)
• 1 Egg (Large, for crepe batter)
• 2 Egg Yolks (For egg wash (plus 1 Tbsp water))
• 1 Tbsp Water (For egg wash)
• 1 Tbsp Unsalted Butter (For greasing crepe pan)
• 1 Puff Pastry Sheet (Thawed, about 1 lb, rolled to 1/8‑inch thickness)
• to taste Flaky Sea Salt (Generously sprinkled on top before baking)
• 1 cup Chicken Stock (For optional pan sauce)
• 2 Tbsp Unsalted Butter (for sauce) (Finishes pan sauce)

Instructions

1. Bring Beef to Room Temperature

   Remove the trimmed beef tenderloin from the refrigerator and let it sit uncovered on a plate for about 30 minutes until it reaches room temperature.

   Time: PT30M

2. Prepare Mushroom Duxelles

   Finely chop the mixed mushrooms. In a cold pan add 2 Tbsp olive oil, 2 finely chopped shallots, and 3 minced garlic cloves. Place over medium heat and sweat until translucent, then add the mushrooms, season generously with salt, and cook 5‑8 minutes, stirring often, until most liquid evaporates. Add 3 Tbsp whiskey and the leaves of 2 thyme sprigs; simmer 1‑2 minutes until the alcohol reduces almost completely. Transfer to a bowl and let cool.

   Time: PT10M

   Temperature: medium

3. Sear the Beef

   Heat 3 Tbsp canola oil in a large skillet over medium‑high heat until it’s almost smoking. Pat the beef dry, season all sides generously with salt and pepper, then sear each side for 1½‑2 minutes until a deep brown crust forms, including the ends. Remove and set on a plate.

   Time: PT5M

   Temperature: medium‑high

4. Apply Dijon Mustard

   While the beef is still hot, brush all sides with 2 Tbsp Dijon mustard so it adheres fully. Let the meat rest briefly while you prepare the crepes.

   Time: PT2M

5. Make Crepe Batter

   In a mixing bowl whisk together 3½ Tbsp (≈51 g) all‑purpose flour, 140 ml whole milk, 1 egg, and a pinch of salt until smooth. The batter should be thin enough to coat the pan lightly.

   Time: PT5M

6. Cook Crepes

   Heat a non‑stick skillet over medium heat and add just enough butter to coat the surface. Pour a thin layer of batter, swirl to cover the bottom, and cook 1‑2 minutes until set. Flip and cook another 45 seconds‑1 minute. Repeat for 2‑3 crepes, depending on pan size.

   Time: PT10M

   Temperature: medium

7. Assemble the Wrapped Beef

   Lay 2‑3 crepes overlapping on a clean surface. Place 6‑7 slices of prosciutto over the crepes, covering the entire area. Spread the cooled mushroom duxelles evenly over the prosciutto. Position the mustard‑coated beef at the base and gently roll the crepes around the meat, forming a tight “burrito.” Wrap tightly in plastic wrap, twisting the ends to create tension, and refrigerate for 30‑60 minutes to firm.

   Time: PT15M

8. Prepare Puff Pastry and Egg Wash

   Roll the thawed puff pastry sheet to about 1/8‑inch (3 mm) thickness on a lightly floured surface. In a small bowl whisk together 2 egg yolks and 1 Tbsp water for the egg wash. Set aside.

   Time: PT5M

9. Wrap Beef in Puff Pastry

   Unwrap the chilled beef roll and place it on the pastry, leaving a small lip at the bottom. Fold the pastry over, sealing the edges by pinching and trimming any excess. Brush the entire surface with egg wash. (Optional) Roll out a thin strip of excess pastry, run a lattice roller over it, and drape the lattice over the top, sealing and brushing again with egg wash. Generously sprinkle flaky sea salt over the top.

   Time: PT10M

10. Bake the Wellington

    Place the pastry‑wrapped Wellington on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F (204°C) on convection or 425°F (218°C) conventional for about 25 minutes, or until the pastry is golden brown and an instant‑read thermometer inserted into the thickest part of the beef reads 120‑125°F (49‑52°C) for medium‑rare.

    Time: PT25M

    Temperature: 400°F

11. Rest and Slice

    Remove the Wellington from the oven and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute and the pastry to set.

    Time: PT10M

12. Optional Pan Sauce

    While the Wellington rests, deglaze the skillet used for searing with 1 cup chicken stock, scraping up browned bits. Reduce by ~75%, then whisk in 2 Tbsp cold unsalted butter until emulsified. Serve alongside the sliced Wellington.

    Time: PT5M

    Temperature: medium

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

40 g

Fat

45 g

Fiber

3 g