THE beef wellington recipe

Ingredients

• 2 lb Beef Tenderloin Center Cut (Trimmed, tied for even shape)
• 2 tbsp English Mustard (For brushing the seared beef)
• 10 slices Prosciutto (Parma Ham) (Thinly sliced, overlapping)
• 300 g Cremini Mushrooms (Finely chopped or blitzed)
• 1 large Yellow Onion (Finely diced)
• 3 tbsp Unsalted Butter (For sautéing mushrooms and onions)
• 2 cups Fresh Spinach (Blanched and squeezed dry)
• 1 sheet Puff Pastry Sheet (Thawed if frozen, rolled to ~1/8‑inch thickness)
• 1 large Egg (Beaten for egg wash)
• to taste Salt (Kosher or sea salt)
• to taste Black Pepper (Freshly ground)

Instructions

1. Season and Sear the Beef

   Pat the beef tenderloin dry, season generously with salt and pepper, then sear in a hot skillet with a little oil over high heat for about 2‑3 minutes per side until a deep brown crust forms. Remove from heat and brush the entire surface with English mustard.

   Time: PT10M

   Temperature: high

2. Prepare the Mushroom Duxelles

   Pulse the cremini mushrooms and onion in a food processor until finely chopped. Melt butter in the same skillet over medium heat, add the mushroom‑onion mixture, and sauté until the liquid evaporates and the mixture becomes a thick paste (about 10‑12 minutes). Season with salt and pepper, then set aside to cool.

   Time: PT15M

   Temperature: medium

3. Blanch the Greens

   Bring a pot of salted water to a boil, add the fresh spinach, and blanch for 30 seconds. Immediately transfer to an ice‑water bath, drain, and squeeze out excess moisture with a clean kitchen towel.

   Time: PT5M

   Temperature: boiling

4. Assemble the Layers on Plastic Wrap

   Lay a sheet of plastic wrap on the work surface. Arrange the prosciutto slices in a slightly overlapping rectangle, covering the entire area. Spread the cooled mushroom duxelles evenly over the prosciutto, then layer the blanched spinach on top. Place the mustard‑coated beef in the center and, using the plastic wrap, roll tightly into a log, twisting the ends of the wrap to secure. Refrigerate for 10 minutes to set the shape.

   Time: PT10M

5. Wrap in Puff Pastry and Egg Wash

   On a lightly floured surface, roll the puff pastry sheet into a rectangle large enough to fully encase the beef roll. Unwrap the chilled beef log and place it in the center of the pastry. Fold the pastry over, sealing the edges and trimming any excess. Brush the entire surface with beaten egg.

   Time: PT10M

6. Bake the Wellington

   Preheat the oven to 400°F (200°C). Transfer the wrapped Wellington to a parchment‑lined baking sheet and bake for 30‑35 minutes, or until the pastry is deep golden brown and a meat thermometer inserted into the center reads 125°F (52°C) for medium‑rare.

   Time: PT30M

   Temperature: 400°F

7. Rest and Slice

   Remove the Wellington from the oven, tent with foil, and let rest for 10 minutes. Slice into 1‑inch thick rounds and serve immediately.

   Time: PT10M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

35 g

Fat

45 g

Fiber

3 g