This Is How You Cook The Perfect Beef Wellington

Ingredients

• 2 lb Beef Tenderloin (center‑cut) (trimmed, tied for even thickness)
• 1 sheet Puff Pastry (store‑bought, thawed according to package)
• 8 slices Prosciutto (thinly sliced)
• 1 cup All‑Purpose Flour (sifted)
• 2 large Eggs (room temperature)
• 1 cup Milk (whole milk)
• 0.5 tsp Salt (fine sea salt)
• 250 g Mushrooms (cremini or button) (finely chopped, not pureed)
• 2 medium Shallots (diced)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Olive Oil (for duxelles cooking)
• 1 sprig Fresh Thyme (tied for easy removal)
• 2 tbsp Whiskey (for deglazing duxelles)
• 2 tbsp Dijon Mustard (brush onto seared beef)
• 1 whole egg + 1 yolk Eggs for Egg Wash (beaten lightly)

Instructions

1. Prepare Mushroom Duxelles

   Dice the shallots and finely chop the mushrooms. In a medium‑low heat pan melt butter with olive oil, add the shallots and a pinch of salt, cooking until translucent. Add the thyme sprig, then the mushrooms, seasoning with salt and pepper. Cook, stirring occasionally, until all moisture evaporates and the mixture is dry.

   Time: PT15M

2. Make Crepe Batter

   In a mixing bowl whisk together 1 cup flour, 2 eggs, 1 cup milk, and ½ tsp salt until smooth. Let the batter rest for 15 minutes.

   Time: PT5M

3. Rest Crepe Batter

   Allow the batter to sit undisturbed for 15 minutes.

   Time: PT15M

4. Cook Crepes

   Heat a non‑stick pan over medium heat, melt a small knob of butter, and pour just enough batter to cover the bottom. Cook 1½ minutes, flip, and cook another minute. Repeat to make four crepes.

   Time: PT8M

5. Deglaze Duxelles with Whiskey

   Return the dried mushroom mixture to the pan, add 2 tbsp whiskey, stir to deglaze, season with salt and pepper, then transfer to a tray to cool completely.

   Time: PT5M

6. Sear Beef Tenderloin

   Pat the beef dry, season generously with salt. Heat a cast‑iron skillet until smoking hot, add a splash of grapeseed oil, and sear the tenderloin 1½–2 minutes per side until a deep brown crust forms.

   Time: PT5M

7. Brush Beef with Dijon Mustard

   Remove the beef from the pan, let it rest 2 minutes, then brush all sides with Dijon mustard.

   Time: PT2M

8. Assemble Crepes, Prosciutto, and Duxelles

   Lay a sheet of plastic wrap on the work surface. Arrange the crepes side‑by‑side, overlapping slightly to form a rectangle large enough to encase the beef. Layer the prosciutto slices over the crepes, then spread the cooled duxelles evenly. Place the mustard‑coated beef in the center.

   Time: PT15M

9. Roll Tight and Chill

   Using the plastic wrap, roll the crepe‑prosciutto‑duxelles layer around the beef tightly, sealing the seam at the bottom. Trim any excess crepe. Wrap the entire roll tightly in the plastic and refrigerate for 1 hour (or freeze for 30 min) to set the shape.

   Time: PT1H

10. Wrap in Puff Pastry

    Lay the puff pastry sheet on a lightly floured surface, remove any backing plastic. Place the chilled meat roll in the center, brush the pastry edges with egg wash (1 whole egg + 1 yolk). Fold the pastry over, sealing the seam on the bottom. Trim excess pastry and brush the entire surface with more egg wash.

    Time: PT10M

11. Chill Wrapped Wellington

    Transfer the pastry‑wrapped Wellington to a baking sheet, seam side down. Chill in the refrigerator for 30 minutes (or in the freezer for 15 minutes) so the pastry relaxes.

    Time: PT30M

12. Optional Lattice Decoration

    If desired, cut thin strips of puff pastry, lay them over the top in a lattice pattern, and brush with egg wash.

    Time: PT5M

13. Final Egg Wash and Season

    Give the entire Wellington a generous final egg wash and sprinkle lightly with sea salt.

    Time: PT5M

14. Bake

    Preheat the oven to 180°C. Bake the Wellington for 30–40 minutes, or until the pastry is golden brown and an internal thermometer reads 46°C for rare (or 52°C for medium‑rare).

    Time: PT35M

    Temperature: 180°C

15. Rest Before Slicing

    Remove the Wellington from the oven, tent loosely with foil, and let rest 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g