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Ingredients

• 600 g Beef Tenderloin (center‑cut, trimmed of excess fat)
• 2 tbsp Olive Oil (for searing; use a neutral oil if preferred)
• 1 tsp Salt (coarse sea salt for seasoning beef)
• ½ tsp Black Pepper (freshly cracked)
• 2 tbsp English Mustard (spreads a thin layer over the hot beef)
• 4 slices Parma Ham (thinly sliced, high‑quality)
• 200 g Chestnut Mushrooms (cleaned and roughly chopped)
• 1 clove Garlic (minced)
• 2 tbsp Unsalted Butter (for sautéing mushrooms)
• 50 g Chestnuts (cooked, peeled) (roughly chopped; adds sweet, nutty flavor)
• 1 tsp Fresh Thyme (leaves only, optional)
• 1 sheet All‑Purpose Flour (store‑bought puff pastry, thawed)
• 1 Egg Yolk (beaten with a splash of water for egg wash)
• 2 tbsp Flour (for dusting) (light dusting on work surface)

Instructions

1. Season and Sear the Beef

   Pat the beef tenderloin dry, season all sides with salt and freshly cracked black pepper. Heat 2 tbsp olive oil in a heavy‑bottom sauté pan over high heat until shimmering. Sear the beef for about 2 minutes per side until a deep brown crust forms. Remove from pan and let rest for 2 minutes.

   Time: PT5M

   Temperature: high heat

2. Apply Mustard

   While the beef is still hot, brush the entire surface with 2 tbsp English mustard. The heat will help the mustard melt into the meat, adding a subtle tang.

   Time: PT2M

3. Prepare the Chestnut Mushroom Duxelles

   In a food processor, pulse the chestnut mushrooms, cooked chestnuts, and garlic until finely minced. Heat 2 tbsp butter in the same sauté pan over medium heat. Add the mushroom mixture, season with a pinch of salt, pepper, and 1 tsp fresh thyme leaves. Cook, stirring constantly, until all moisture evaporates and the mixture becomes a dry, fragrant paste (about 10‑12 minutes). Transfer to a bowl and let cool.

   Time: PT15M

   Temperature: medium heat

4. Wrap Beef with Parma Ham

   Lay a sheet of plastic wrap on the work surface. Arrange the 4 slices of Parma ham side‑by‑side, slightly overlapping, to form a rectangle large enough to encase the beef. Spread the cooled duxelles evenly over the ham. Place the mustard‑coated beef on top and, using the plastic wrap, roll the ham tightly around the beef, forming a tight cylinder. Twist the ends of the wrap to secure and refrigerate for 15 minutes.

   Time: PT10M

5. Encase in Puff Pastry

   On a lightly floured surface, roll out the puff pastry sheet to a rectangle about 1/4‑inch thick, large enough to fully wrap the beef. Unwrap the chilled beef‑ham roll and place it in the center of the pastry. Brush the pastry edges with beaten egg yolk. Fold the pastry over the beef, trimming any excess, and press to seal. Flip the parcel seam‑side down, brush the entire surface with egg wash, and chill for another 5 minutes.

   Time: PT10M

6. Bake the Wellington

   Preheat the oven to 200 °C (392 °F). Place the pastry‑wrapped Wellington on a parchment‑lined baking sheet. Bake for 35 minutes, or until the pastry is deep golden and an internal thermometer reads 55 °C for medium‑rare (adjust time for desired doneness).

   Time: PT35M

   Temperature: 200°C

7. Rest and Serve

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

   Time: PT10M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

35 g

Fat

55 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Tenderloin: Center‑cut pork loin (for a pork Wellington), Whole chicken breast (for a lighter version)
• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of English Mustard: Horseradish paste, Wasabi paste (for a different kick)
• Instead of Parma Ham: Prosciutto di San Daniele, Thinly sliced smoked bacon
• Instead of Chestnut Mushrooms: Cremini mushrooms, Portobello mushrooms (finely diced)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Chestnuts (cooked, peeled): Roasted hazelnuts (finely chopped), No nuts (omit for a lighter duxelles)
• Instead of Fresh Thyme: Dried thyme (¼ tsp)
• Instead of All‑Purpose Flour: Homemade puff pastry, Ready‑made puff pastry sheets
• Instead of Egg Yolk: Milk wash, Plant‑based egg replacer
• Instead of Flour (for dusting): Semolina

Equipment Needed

• Heavy‑Bottom Sauté Pan
• Food Processor
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Kitchen Scale
• Plastic Wrap
• Oven Thermometer (optional)
• Sharp Knife
• Cutting Board

Critical Steps — Do Not Skip

• Searing the beef to develop a crust
• Cooking the duxelles until completely dry
• Chilling the beef‑ham roll before pastry encasement
• Sealing the puff pastry tightly and applying egg wash
• Baking to the correct internal temperature while keeping the pastry crisp

Chef Tips from the Video

• Use high‑quality, butter‑rich puff pastry for the best lift and flavor.
• A splash of dry white wine in the duxelles adds depth and helps evaporate excess moisture.
• Resting the Wellington after baking is essential for clean slices and juicy meat.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap and store for up to 2 days (reheat gently in oven).

Freezer: Freeze the assembled, unbaked Wellington (wrapped in parchment and foil) for up to 1 month; bake from frozen, adding 10‑15 minutes to baking time.

Room temperature: Do not store at room temperature for more than 2 hours due to meat safety.

Make-Ahead Tips

• Prepare the duxelles up to 2 days ahead and keep refrigerated.
• Wrap the beef with ham and duxelles, chill, then freeze before adding pastry for a ready‑to‑bake meal.
• Egg wash can be made in advance and stored in a small covered container.

Frequently Asked Questions