Beef Wellington - Epic Holiday Meal!

Ingredients

• 2.5 lb Beef Tenderloin (Chateaubriand) (center cut, trimmed of excess fat and silver skin)
• 2 tsp Kosher Salt (for seasoning the beef)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (part of the Holy Cow seasoning blend)
• 2 tbsp Olive Oil (high‑smoke‑point oil for searing)
• 2 tbsp English Mustard (coats the seared beef before wrapping)
• 2 units Shallots (finely minced)
• 2 units Garlic Cloves (minced)
• 8 oz Mushrooms (finely chopped; cremini or button work well)
• 6 slices Prosciutto (thinly sliced, overlapping to form a sheet)
• 1 sheet Puff Pastry (store‑bought, thawed; about 1 lb)
• 1 unit Egg (beaten for egg wash)
• 1 tsp Coarse Sea Salt (sprinkled on top for texture)

Instructions

1. Trim and Season the Beef

   Remove excess fat, silver skin, and any connective tissue from the center‑cut tenderloin. Pat dry, then season evenly with kosher salt, black pepper, and garlic powder.

   Time: PT10M

2. Sear the Beef

   Heat 2 tbsp olive oil in a cast‑iron skillet over medium‑high heat. Sear the beef on all sides, rotating every 30 seconds, until a deep brown crust forms (about 6 minutes).

   Time: PT6M

   Temperature: Medium‑high heat

3. Apply English Mustard and Cool

   Brush the hot seared beef with 2 tbsp English mustard. Transfer to a plate and let cool to room temperature (about 5 minutes).

   Time: PT5M

4. Prepare Mushroom Duxelles

   In the food processor, pulse shallots, garlic, and mushrooms until very fine. Set aside.

   Time: PT5M

5. Cook Duxelles

   Add the minced mixture to the hot skillet (no extra oil). Cook over medium heat, stirring frequently, until all moisture evaporates and the mixture turns golden brown (7‑10 minutes).

   Time: PT10M

   Temperature: Medium heat

6. Cool Duxelles

   Spread the cooked duxelles on a sheet pan to cool completely (about 5 minutes).

   Time: PT5M

7. Wrap Beef with Prosciutto and Duxelles

   Lay overlapping slices of prosciutto on a sheet of cling film. Evenly spread the cooled duxelles over the prosciutto, then place the mustard‑coated beef in the center. Using the film, roll tightly, tucking the ends and twisting the ends to seal.

   Time: PT5M

8. Chill Wrapped Beef

   Place the tightly wrapped log in the refrigerator for 30 minutes to set its shape.

   Time: PT30M

9. Roll Puff Pastry and Encase Beef

   On a lightly floured surface, roll the puff pastry to a ¼‑inch thickness (about 12‑inch square). Unwrap the chilled beef and place it in the center of the pastry. Brush edges with egg wash, fold pastry over, seal, and trim excess. Flip seam side down on a parchment‑lined baking sheet.

   Time: PT15M

10. Add Lattice (Optional) and Final Chill

    If desired, cut a second pastry sheet into strips and create a lattice over the top. Press gently, then brush the entire surface with egg wash and sprinkle coarse sea salt. Refrigerate for another 10 minutes.

    Time: PT10M

11. Bake the Wellington

    Preheat the grill/oven to 400°F (200°C). Bake the Wellington on the sheet pan for 45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 120‑125°F for medium‑rare.

    Time: PT45M

    Temperature: 400°F

12. Rest and Slice

    Remove the Wellington from the heat and let rest for 15 minutes before slicing. This allows juices to redistribute and the internal temperature to rise to the desired doneness.

    Time: PT15M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

30 g

Fiber

2 g