Beef Wellington

Ingredients

• 2 lb Beef Tenderloin (center‑cut) (trimmed, patted dry)
• 2 tbsp Olive Oil (for searing)
• 1 tsp Kosher Salt
• 1 tsp Freshly Cracked Black Pepper
• 12 oz Mixed Mushrooms (cremini, button) (finely chopped or processed)
• 1 tbsp Fresh Thyme Leaves
• 1 oz Dried Porcini Mushrooms (re‑hydrated then ground)
• 2 tbsp Unsalted Butter
• 6 slices Prosciutto (Parma ham) (about 4 oz total)
• 2 tbsp Dijon Mustard
• 1 package Puff Pastry Sheets (2 sheets, thawed)
• 2 Egg Yolks (for egg wash)
• 1 pinch Maldon Sea Salt Flakes

Instructions

1. Season and Prepare Beef

   Trim any silver skin from the beef tenderloin, pat it dry, then season all sides with kosher salt and freshly cracked black pepper.

   Time: PT5M

2. Sear the Beef

   Heat the large skillet over high heat, add olive oil, and sear the beef on all sides until a deep brown crust forms, about 2 minutes per side.

   Time: PT8M

3. Cool the Beef

   Transfer the seared beef to a plate and let it rest at room temperature for 10 minutes.

   Time: PT10M

4. Prepare the Duxelles

   Pulse the mixed mushrooms, fresh thyme, and re‑hydrated porcini in the food processor until finely chopped. Melt butter in the skillet, add the mushroom mixture, and sauté over medium‑high heat, stirring constantly, until all moisture evaporates and the mixture becomes a thick paste.

   Time: PT12M

5. Finish Duxelles

   Stir the ground dried porcini into the mushroom paste and cook for another 2 minutes.

   Time: PT2M

6. Cool Duxelles

   Spread the duxelles on a plate and let it come to room temperature.

   Time: PT5M

7. Wrap Beef with Prosciutto and Duxelles

   Lay plastic wrap on a work surface, arrange the prosciutto slices overlapping to form a rectangle, spread Dijon mustard over the beef, then spread the cooled duxelles over the prosciutto. Place the beef on the duxelles and, using the plastic wrap, roll tightly, twisting the ends to secure. Chill for 5 minutes.

   Time: PT8M

8. Encase in Puff Pastry

   Roll out the puff pastry sheets on a lightly floured surface to a rectangle large enough to fully encase the beef roll. Place the chilled beef roll in the center, fold the pastry over, trim excess, and seal edges by pressing with the back of a knife. Use a pastry brush to seal seams.

   Time: PT10M

9. Egg Wash and Salt

   Beat the egg yolks and brush the entire pastry surface lightly. Sprinkle a pinch of Maldon sea‑salt flakes on top.

   Time: PT2M

10. Bake

    Preheat the oven to 400°F (200°C). Place the Wellington on a baking sheet and bake for 30 minutes, or until the pastry is deep golden and an instant‑read thermometer inserted into the center of the beef reads 115°F–120°F.

    Time: PT30M

    Temperature: 400°F

11. Rest

    Remove the Wellington from the oven, transfer to a cutting board, and let it rest for 20 minutes before slicing.

    Time: PT20M

12. Slice and Serve

    Using a sharp chef’s knife, cut the Wellington into 1‑inch thick slices and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

40 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g